Orange and Fennel pork with Roast Beetroot Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 30, 2017.

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Another classic combination, pork and fennel, livened up with orange and a beautiful caramel sweetness from the maple syrup.

Ingredients

800g baby potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
1 beetroot, cut into 1cm-thick wedges
1 parsnip, cut into 1cm-thick rounds
1 tablespoon finely chopped rosemary leaves
1 apple, diced 1cm
Juice of 1 orange
2 tablespoons maple syrup
½ bag baby spinach leaves

oven to 220°C. Line an oven tray (with a lip) with baking paper.
In large bowl, toss together all roast beetroot salad ingredients (except baby spinach) with a drizzle of oil. Season with salt and pepper and lay, in a single layer, on prepared tray. Roast for about 25 minutes, until tender and caramelised.
While veggies are roasting, pat pork dry with paper towels and sprinkle both sides with orange zest, pork spices, salt and season with pepper.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork for 3-4 minutes each side (depending on thickness), until just cooked through. Set aside, covered with foil, to rest for about 5 minutes before slicing thickly.
Carefully wipe pan clean of any burnt zest and return to a low heat. Add red wine jus and gently cook for about 1 minute, until warmed through. If desired, add any resting juices from the pork and heat, until warmed through.
Roughly chop baby spinach. When veggies have finished cooking, place in a large bowl with baby spinach and toss to combine. Season to taste with salt and pepper.
pile roast beetroot salad onto plates and top with thick slices of orange and fennel pork. Drizzle over red wine jus.