Each serving contains approximately 430 kcal.
Ingredients
Serves 2
Each serving contains approximately 430 kcal.
- 300g pork tenderloin
- 2 garlic clove
- 1 carrot
- 320g turnip (you need 200g)
- 300g baby new potatoes
- 120ml chicken stock (from a low sodium stock cube)
- 4 tablespoons reduced sodium soy sauce (60g)
- 1 tablespoon balsamic vinegar (15g)
- dash of hot sauce (such as Tabasco)
- 5g fresh flat-leaf parsley leaves
- freshly ground black pepper
Method
- Preheat the oven to 160°C/325°F. Trim the pork tenderloin and cut into 2.5cm cubes. Put into a casserole dish with a lid.
- Take a clean chopping board and trim the garlic, then peel and crush to a paste with a garlic crusher. Peel the carrot and trim, then cut into bite-sized chunks.
- Peel the turnip and cut into bite-sized chunks – you need 200g in total. Cut the baby new potatoes in half, if necessary and add all the vegetables to the casserole.
- Pour in the chicken stock into a jug and add the soy sauce, balsamic vinegar, hot sauce and season with freshly ground black pepper. Whisk to combine and then pour over the pork and vegetables.
- Cover with a lid and bake for 1 hour or until the pork is completely tender and piping hot and the juices run clear. Test with a small sharp knife.
- Divide the roast pork and vegetable casserole between bowls and season with freshly ground black pepper. Tear over the parsley leaves to serve.
