|250 ml||orange juice — fresh|
|80 ml||soy sauce|
|15 ml||fresh rosemary — chopped|
|10 ml||coriander — seeds, crushed|
|3||garlic — cloves, crushed|
|5 ml||white pepper|
|600-800 g||pork fillet|
|1||butternut — cubed|
|1||aubergine — cubed and salted|
|rice — couscous or noodles, to serve|
Mix the orange juice, soy sauce, rosemary, coriander seeds, garlic and pepper together. Pour over the pork and leave to marinate for at least 30 minutes or until you are ready to cook.
Spread the butternut and brinjal out onto a baking tray, season to taste and drizzle with olive oil. Roast for 20 minutes. Toss.
Put the pork and the marinade into a roasting tin and roast next to the vegetables for about 20 minutes, or until the pork is cooked through. Allow the meat to stand for 10 minutes. Slice and serve with vegetables and rice, couscous or noodles. (Strain the pan juices in the roasting tin and serve as a sauce.
Text and image: Ideas magazine
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