Wednesday, 7 September 2011

Pork Tenderloin with Roast Butternut Squash and Sweet Potato.

Serves 2 - 3 people 

For Pork Marinade:
4 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tbsp of Herbs De Province
2 cloves garlic minced
1 tbs Whole Grain Mustard
For Roasted Squash & Sweet Potato:
1 x medium squash
1 x medium sweet potato

Mix all the ingredients in a bowl and mix well.
Cut shallow cuts in pork loin and pour marinade over. Cover and place in the fridge for at least 3 hours or overnight if possible.
Heat crockpot and add pork loin. Fry all sides.
Place in the oven at 180C for approx 30 minutes or until cooked through.
Rest for 10 minutes before serving.

For Vegetables:
Peel and chop both veg into bite size cubes
Place in a dish and coat with coconut oil
Roast for 30 - 40 minutes until cooked through.

I served these with wilted spinach

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