Marmalade Marinated Pork Medallions with Roast Potatoes and Sticky Cumin and Apricot Roast Parsnips and Carrots
Updated / Nov. 19, 2015 15:00
1.2 kg potatoes
500 g carrots
500 g parsnips
3 tblsp marmalade
3 tblsp apricot jam
3 tblsp lemon juice
1 tsp cumin seeds
1 tblsp chopped coriander
4 cloves of garlic
1 tblsp chopped rosemary
1 tblsp chopped sage
salt and pepper
For the Marmalde Marinade:
Put the marmalade, 3 tablespoons of olive oil and chopped sage into a bowl and gently mix together.
For the Pork Fillet:
Cut the Pork Fillet into 1 and a half inch thick pieces and place into the marinade, coating the pork thoroughly, season with salt and pepper and leave for 2 hours.
To cook the Pork, fry in a pan or griddle for 3-4 mins on each side turning every minute.
For the Roast Potatoes:
Peel potatoes and cut into decent chunks, part boil for 8-10 minutes, drain in colander and leave to steam dry.
Then gently throw potatoes about in colander to fluff up the potatoes, place in a roasting tin and coat with Olive oil, season with salt and pepper, bang the Garlic cloves with the back of your hand and place them along with the chopped Rosemary in to the roasting tin and roast for 50-60 mins or until golden and crisp.
For the Sticky Cumin and Apricot Parsnips and Carrots:
Preheat oven to 200°C(Gas 6).
Peel the carrots and parsnips and trim the tops off them, slice into thick pieces and place into a roasting tin.
Coat with 3 tablespoons of olive oil and scatter the cumin seeds over the veg, season with salt and pepper and place into the preheated oven for 40-45 minutes.
Toss veg occasionally during cooking. Cook until tender and golden. Whilst the veg is cooking Heat the Apricot Jam and Lemon Juice in a saucepan until the sauce is smooth and runny, when the veg has 10 minutes left to go pour over the sauce and toss the vegetables in the sauce.
Once the veg has cooked scatter the chopped coriander over the veg just before serving.