Recipe and image originally via: Taste
It’s time to retire the traditional Sunday roast this September, with this exotic twist on the original family favourite that you can make in under an hour.
Ingredients
- 600g packet frozen roast vegetables
- 2 tablespoons extra virgin olive oil
- 2 x 300g pork fillets
- l/3 cup mango chutney
- 200g tub plain Greek-style yoghurt
- l/2 cup fresh coriander leaves
Method
- Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place vegetables on prepared tray. Roast for 20 minutes.
- Meanwhile, heat oil in a frying pan over medium-high heat. Add pork. Cook. turning, for five minutes or until browned on all sides. Remove pan from heat. Add l/4 cup mango chutney. Turn pork to coat in chutney.
- Add pork to vegetables in oven. Drizzle pork with chutney from pan. Bake for 15 minutes or until vegetables are tender and pork is just cooked through.
- Meanwhile, place yoghurt in a serving bowl. Season with salt and pepper. Swirl through remaining chutney. Slice pork. Serve with vegetables and yoghurt sprinkled with coriander.