|2 cloves clove||Garlic Garlic|
|60 ml ml|| Soy Sauce
(4 tbsp - reduced sodium)
|1 tbsp tbsp|| Balsamic Vinegar
|1 tbsp tbsp|| Dijon Mustard
(15-30g - depending on how thick you like your sauce)
|1 dash dash|| Hot Sauce
(such as Tabasco)
|3 pieces piece||Carrots Carrot|
|1 pieces piece||Turnip Turnip|
|300 g g||Baby Potatos Baby Potato|
|Black Pepper Black Pepper|
One Pot Pork with Orange
Preheat the oven to 160°C / 325°F / gas mark 3. Peel the garlic and use a garlic crusher or grate on the fine side of the grater and put in a jug with the orange juice, soy sauce, vinegar, mustard, hot sauce and plenty of freshly ground black pepper, then mix well to combine. Using a small sharp knife, cut the pork tenderloin into bite-sized pieces and put into a casserole dish with a lid (or if you don’t have one use a small roasting tin lined with parchment paper and tin foil for the lid).
Peel the carrots and turnip and cut into bite-sized chunks. Cut the baby potatoes in half and add all of the vegetables to the pork tenderloin. Pour over the orange juice mixture, stirring to combine and bake in the oven for 1 hour or until the pork and vegetables are completely cooked through and tender. Divide the one pot pork with orange among bowls to serve.
Once made this recipe it will keep in the fridge in an airtight container for up to a week and reheated in the microwave once or gently in a saucepan as needed. Bring a fork if transporting. It can also be made very successfully in a slow cooker - simply follow the instructions above and cook on low for 4 hours.