Vin Cotto Marinated Pork Tenderloin with Roasted Vegetables

Yield:
Serves 4 to 6
Category:
Pork
Cuisine:
Italian

INGREDIENTS:

  • 2 pork fillets (approx 400g each)
  • 2 fairly large sweet potatoes, peeled, cut into wedges
  • 2 pink lady apples, peeled, cored and cut into wedges
  • 2 fennel bulbs, cored, cut into thin wedges
  • 2 tablespoons chopped fresh rosemary leaves,
  • 80ml Vin Cotto (available at Bosa foods)
  • 4 sprigs fresh thyme, leaves picked
  • olive oil
  • Salt & black pepper

DIRECTIONS:

  1. Marinate the pork fillets over night or for at least 1 hour before cooking.
  2. Place fillets in a baking dish. Season well with salt and pepper on all sides. Add the thyme and the vincotto to the dish, roll the pork to coat the fillets well, cover and refrigerate overnight. Turn the fillets occasionally.
  3. Preheat oven to 380 degrees F. Take the marinated pork out of the fridge and allow to sit at room temperature.
  4. Toss the cut sweet potatoes, apples, fennel and rosemary and 2 tablespoons olive oil in a large mixing bowl. Season with salt and pepper. Place vegetables on a baking tray and roast, on a second shelf of the same oven, for approximately 30 minutes or until golden and tender. Turn the vegetables as needed.
  5. Meanwhile, heat oil in a large non-stick frying pan over a medium-high heat. Add pork fillets and sear on all sides for 3 – 4 minutes total. Reserve the juices from the marinade. Place pork into a lined baking dish and place th

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