Roast pork with vegetable stir-fry


Serves 4

Preparation: 10 min

Cooking: 25 min


2 ml (½ t) cumin seeds

5 ml (1 t) fennel seeds

2 cloves

15 ml (1 T) paprika

zest and juice of 1 lemon

handful of thyme, chopped

4 garlic cloves, chopped

125 ml (½ c) tomato sauce

60 ml (¼ c) balsamic vinegar


350 g pork fillet


30 ml (2 T) peanut oil

2 carrots, cut into matchsticks

2 red peppers, sliced

200 g sugar snap peas

4 spring onions, sliced

3 garlic cloves

3 cm fresh ginger, grated

80 g baby spinach

1                    Preheat the oven to 200 °C.

2                    Mix the rub ingredients.

3                    Pork: Rub the spice mixture into the fillet, making sure it’s well covered. Transfer to a roasting pan and roast for 25 minutes or until done.

4                    Stir-fry: Heat a pan over medium heat, add the oil and stir-fry the carrots for 1 minute. Stir in the red peppers, peas, spring onions, garlic and ginger. Stir-fry for 4 minutes or until the vegetables are tender. Stir in spinach.

5                    Remove the pork from the oven and pour the meat juices over the vegetables.

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