• 2 x Linley Valley Pork fillet, halved through middle
• 1 Tbsp olive oil

MARINADE

• 2 Tbsp honey
• 2 clove garlic crushed
• 2 sprig rosemary, pulled from the stem
• 2 tsp thyme, leaves picked
• 1 Tbsp Dijon Mustard (optional)
• 1 tsp salt

VEGGIES

• 1 x 2 x red onion into 6 wedges each
• 1 bunch Dutch carrot, washed and tops trimmed
• 1-2 x broccolini bunch, washed and base trimmed (around 2cm from the bottom)

ROAST VEGETABLES

1. Preheat oven to 200°C fan forced.
2. Lightly oil a large oven tray.
3. Add the onion wedges and Dutch carrots, drizzle the tray with a little more oil and season then place the tray into the oven for 10 minutes to start roasting.

PORK FILLET

1. Add all marinade ingredients to a plate with a lip and stir to combine and set aside.
2. Heat a heavy based pan to medium high and add oil.
3. Add the LV Pork Fillet and seal on each side for 1-2 minutes.
4. Add the seared pork fillet to the place of marinade roll through the marinade to coat.

PORK AND VEGGIES

1. After ten minutes add the pork fillet and broccolini, along with any residual marinade and 1⁄4 cup water to the roasting tray and place back into the oven for 18-20 minutes, or until the meat is cooked through
   and reaches the desired level of doneness. The pork should reach an internal temperature of 63°C.

TO SERVE

1. Remove the tray from the oven and set aside, lightly coivered with foil, for around 7 minutes to allow the pork to rest.
2. Slice the pork into 2-3cm medallions.
3. Serve the pork, veggies and tray juices on potato mash or with carbohydrate of choice.

Credit:

Recipe and styling Kate Flower @kateflowerfood