Sizzling pork fillet, vibrant roast veg, splashes of chimichurri, and a crisp salad with shavings of Italian-style hard cheese. Put on your Sunday best, relax, and indulge in this nostalgic gem.
SUNDAY PORK ROAST
SUNDAY PORK ROAST
with roast butternut and carrot wedges & chimichurri
Hands on Time: 15 - 25 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butternut Chunks
- Carrots
- Green Leaves
- Italian-style Hard Cheese
- Pesto Princess Chimichurri
- Pork Fillet
- Pumpkin Seeds
- Radish
From your kitchen:
- Salt & Pepper
- Paper Towel
- Tinfoil
- Water
- Oil (cooking, olive or coconut)
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the Pork fillet) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY Pork
When the veggies are about halfway, return the pan to a medium-high heat. Pat the Pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 3-4 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 7-9 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced Radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 5ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced Pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the Pork fillet) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY Pork
When the veggies are about halfway, return the pan to a medium-high heat. Pat the Pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 7-9 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced Radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 10ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced Pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the Pork fillet) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY Pork
When the veggies are about halfway, return the pan to a medium-high heat. Pat the Pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 7-9 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced Radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 10ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced Pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the Pork fillets) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY Pork
When the veggies are about halfway, return the pan to a medium-high heat. Pat the Pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 9-10 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced Radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 15ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced Pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
Frequently Asked Questions
What is the preparation time for SUNDAY PORK ROAST?
The preparation time for SUNDAY PORK ROAST with roast butternut and carrot wedges & chimichurri is between 15 and 25 minutes.
What is the total time required to make SUNDAY PORK ROAST with roast butternut and carrot wedges & chimichurri?
The total time required to make SUNDAY PORK ROAST with roast butternut and carrot wedges & chimichurri is between 40 and 50 minutes.
How many servings does SUNDAY PORK ROAST provide?
4 servings
What are the main ingredients in SUNDAY PORK ROAST?
Butternut Chunks, Carrots, Green Leaves, Italian-style Hard Cheese, Pesto Princess Chimichurri, Pork Fillet, Pumpkin Seeds, Radish
What is the nutritional information of SUNDAY PORK ROAST?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SUNDAY PORK ROAST?
TOASTY PUMPKIN SEEDS: Place a pan (large enough for the pork fillet) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! ROAST THE VEG: Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. JUICY PORK: When the veggies are about halfway, return the pan to a medium-high heat. Pat the pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 7-9 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing. SALAD & SAUCE: Place the rinsed green leaves, sliced radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 10ml of olive oil. PILE UP A PLATE!: Dish up the roast butternut and carrot wedges, and sliced pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
What should be prepared from my kitchen to make SUNDAY PORK ROAST?
Butternut Chunks, Carrots, Green Leaves, Italian-style Hard Cheese, Pesto Princess Chimichurri, Pork Fillet, Pumpkin Seeds, Radish
How many calories does SUNDAY PORK ROAST have?
calories
How much fat content does SUNDAY PORK ROAST have?
grams
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