What are the main ingredients in The Perfect Pork Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of The Perfect Pork Roast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare The Perfect Pork Roast?

BRIGHT AMBER VEGGIES: Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. TOASTY SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. PERFECT PORK FILLET: When the veggies reach the halfway mark, 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, shifting and turning as it colours. On completion, it should be browned all over but not completely cooked through. Remove from the pan and wrap in a piece of tinfoil. Roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the tinfoil for 5 minutes before thinly slicing, reserving the juices from the foil for serving. TOSS THE SALAD & GET THE SAUCE READY: Place the rinsed salad leaves, sliced radish, and hard cheese shavings in a bowl. Toss together with a drizzle of olive oil and some seasoning. Loosen the chimichurri with 2 tsp of olive oil. PILE UP SOME PLATES!: Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot wedges and the fresh salad. Scatter over the toasted pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!

What should be prepared from my kitchen to make The Perfect Pork Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

The Perfect Pork Roast

Name: The Perfect Pork Roast
Prep time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Sizzling pork fillet, vibrant roast veg, splashes of chimichurri, and a crisp salad ribboned with shavings of hard cheese. Put on your Sunday best, take a seat, and indulge in this wholesome, nostalgic gem.

The Perfect Pork Roast

with roast butternut and carrot wedges & chimichurri

Hands on Time: 30 - 50 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Carrot
Italian-style Hard Cheese
Pesto Princess Chimichurri
Pork Fillet
Pumpkin Seeds
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PERFECT PORK FILLET
When the veggies reach the halfway mark, 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, shifting and turning as it colours. On completion, it should be browned all over and cooked through to your preference. Remove from the pan and allow to rest for 5 minutes before thinly slicing, reserving the juices from the pan for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves, sliced radish, and hard cheese shavings in a bowl. Toss together with a drizzle of olive oil and some seasoning. Loosen the chimichurri with 1 tsp of olive oil.
PILE UP A PLATE!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot wedges and the fresh salad. Scatter over the toasted pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!

Butternut Chunks - 250g
Carrot - 120g
Pumpkin Seeds - 10g
Pork Fillet - 150g
Salad Leaves - 20g
Radish - 20g
Italian-Style Hard Cheese - 20g
Pesto Princess Chimichurri - 15ml

Download the Recipe

Serves 2

BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PERFECT PORK FILLET
When the veggies reach the halfway mark, 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, shifting and turning as it colours. On completion, it should be browned all over but not completely cooked through. Remove from the pan and wrap in a piece of tinfoil. Roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the tinfoil for 5 minutes before thinly slicing, reserving the juices from the foil for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves, sliced radish, and hard cheese shavings in a bowl. Toss together with a drizzle of olive oil and some seasoning. Loosen the chimichurri with 2 tsp of olive oil.
PILE UP SOME PLATES!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot wedges and the fresh salad. Scatter over the toasted pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!

Butternut Chunks - 500g
Carrot - 240g
Pumpkin Seeds - 20g
Pork Fillet - 300g
Salad Leaves - 40g
Radish - 40g
Italian-Style Hard Cheese - 40g
Pesto Princess Chimichurri - 30ml

Download the Recipe

Serves 3

BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PERFECT PORK FILLET
When the veggies reach the halfway mark, 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, shifting and turning as it colours. On completion, it should be browned all over but not completely cooked through. Remove from the pan and wrap in a piece of tinfoil. Roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the tinfoil for 5 minutes before thinly slicing, reserving the juices from the foil for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves, sliced radish, and hard cheese shavings in a bowl. Toss together with a drizzle of olive oil and some seasoning. Loosen the chimichurri with 2 tsp of olive oil.
PILE UP SOME PLATES!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot wedges and the fresh salad. Scatter over the toasted pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!

Butternut Chunks - 500g
Carrot - 240g
Pumpkin Seeds - 20g
Pork Fillet - 300g
Salad Leaves - 40g
Radish - 40g
Italian-Style Hard Cheese - 40g
Pesto Princess Chimichurri - 30ml

Download the Recipe

Serves 4

BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PERFECT PORK FILLET
When the veggies reach the halfway mark, 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, shifting and turning as it colours. On completion, it should be browned all over but not completely cooked through. Remove from the pan and wrap in a piece of tinfoil. Roast in the oven for 10-12 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the tinfoil for 5 minutes before thinly slicing, reserving the juices from the foil for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves, sliced radish, and hard cheese shavings in a bowl. Toss together with a drizzle of olive oil and some seasoning. Loosen the chimichurri with 1 tbsp of olive oil.
PILE UP SOME PLATES!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot wedges and the fresh salad. Scatter over the toasted pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!