Each serving contains approximately 430 kcal.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the roast pork and vegetable casserole between bowls and season with freshly ground black pepper. Tear over the parsley leaves to serve.