Name: Pork and fennel traybake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 300g pork tenderloin; 1 clove garlic peeled and very finely chopped; 1 tsp smoked paprika; 1 head fennel trimmed and sliced; 300g baby new potatoes scrubbed and halved; 150g chantenay or baby carrots scrubbed and halved; or whole carrots peeled and cut into chunks; 80g radish halved; 1 tbsp rapeseed oil; 4 tbsp dry white wine or juice of 1 orange

Meal type: Main meal

Serves: 2

Preparation time: 20 minutes

Cooking time: 30 minutes

Preheat the oven to 200ºC/180ºC fan/gas mark 6. Place the pork onto a plate and rub with the garlic and paprika. Leave to marinate for 20 minutes.
In a large bowl, mix together the fennel, new potatoes, carrots, radish, oil and wine (or orange juice). Place in roasting tin. Roast for 15 minutes, remove from the oven, toss well and place the pork on top. Return to the oven for 15 minutes.
Divide the veg between two warmed plates. Slice the pork and pile on top of the veg to serve.

Cooks tip

Liven up low-salt instant gravy by whisking in a teaspoon of wholegrain mustard. Vary the veg to suit your taste – leeks, celery and large mushrooms will all work well.

Energy 1519kJ 362kcal 18%

Carbs 44.5g -

Fat 13.5g Medium 19%

Saturates 3.5g Low 18%

Sugar 8.8g Low 10%

Salt 0.27g Low 5%

% = an adult's reference intake

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Ingredients

300g pork tenderloin

1 clove garlic, peeled and very finely chopped

1 tsp smoked paprika

1 head fennel, trimmed and sliced

300g baby new potatoes, scrubbed and halved

150g chantenay or baby carrots, scrubbed and halved; or whole carrots, peeled and cut into chunks

80g radish, halved

1 tbsp rapeseed oil

4 tbsp dry white wine or juice of 1 orange

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Pork and fennel traybake

Cooks tip

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

Chunky vegetable chilli

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