Prep Time: 15-20 minutes
Cooking Time: 30-35 minutes
• Pork Fillet (Around 350g)
• Butternut Squash x ½
• Celeriac x 1
• Apples x 2
• Beetroot x 2
• Garlic x 3
• Fresh Rosemary (2 Sprigs)
• Butter x 3 Tsp
• Apple Cider Vinegar x 3 Tsp
• Extra Virgin Olive Oil x 1 Tsp
Frying Pan, Baking Tray, Pan, Grater, Sharp Knife, Bowl / Tupperware Box.
Learn more over at the Kitchen Equipment Hit List.
Start by setting your oven to 200oC / Gas Mark 6.
Peel and finely chop the Garlic along with your Rosemary.
Now taking a bowl or Tupperware add the Mix along with your Pork Fillet and 1 tsp Extra Virgin Olive Oil. Mix with your hands and leave to marinate.
Slice the top from your Celeriac then placing flat side down on a chopping board use a sharp knife to peel down the sides removing any roots. When done dice into cubes and wash under a cold tap before placing into a pan.
Slice the top and bottom off your Butternut Squash then using a sharp knife slice in half.
Wrap one half in cling film and store in the fridge.
Take the remaining half and using a sharp knife peel the outer skin from your Butternut Squash before dicing into cubes, washing under the cold tap and adding to the same pan as your Celeriac. Cover with water and bring to the boil.
Whilst the Water is heating up slice the tops off your Beetroot before slicing into Quarters.
Is your water boiling? If so then reduce the heat to a gentle simmer and leave for around 12-15 minutes.
Take a frying pan on the hob and melt 1 tsp of Butter. When melted place your Pork Fillet into the pan and brown slightly on all sides (Approx 2 minutes each side).
When the Pork Fillet is slightly browned on all sides place into the oven (either in the frying pan if oven proof or on a small baking tray) The Pork will need somewhere around 17 – 20 minutes.
Slice your Apples into Quarters too and remove the core / pips.
Use a grater to grate all the Apple and Beetroot then place in a bowl with 2-3 tsp of Apple Cider Vinegar, mix and leave to marinate.
When the Pork is done remove from the oven and allow to sit on a chopping board for a few minutes before slicing with a sharp knife into ½ cm slices.
Drain any water from the Butternut Squash and Celeriac pan before adding 2 tsp of Butter and mashing together.
As we are using the Apple & Beetroot mix with this dish you will find it doesn’t need much more than the juices retained from cooking.
Any leftovers from this recipe?
Simply take them to work tomorrow for lunch!