Name: Balsamic Pork Roast with Mashed Potatoes & Brocolli
Ingredients: 1.50 lbs lean fillet pork roast with all fat trimmed; 2 red onions, largely chopped; 5 cloves of garlic, diced; 2 tsp fennel seeds; 3 tsp fresh rosemary, chopped; 3 tbsp Olive the Best French Champagne Dark Balsamic; 1 cup chicken stock, sodium reduced or chicken bone broth; 1 lb potatoes; 2 tbsp light cream; 2 tbsp fresh parsley, chopped; 1 fresh red chilli, seeds removed and chopped; 3 tsp lemon rind, grated; 2 small brocolli crowns

CategoryMain Courses

1.50 lbs lean fillet pork roast with all fat trimmed

2 red onions, largely chopped

5 cloves of garlic, diced

2 tsp fennel seeds

3 tsp fresh rosemary, chopped

3 tbsp Olive the Best French Champagne Dark Balsamic

1 cup chicken stock, sodium reduced or chicken bone broth

1 lb potatoes

2 tbsp light cream

2 tbsp fresh parsley, chopped

1 fresh red chilli, seeds removed and chopped

3 tsp lemon rind, grated

2 small brocolli crowns

Preheat oven to 320 degrees Fahrenheit

Lightly coat a dutch oven with olive oil and put on high heat. Add the pork roast and turn until all sides are brown then transfer to a plate.

Turn down temperature to medium heat and add the red, garlic, fennel and rosemary. Cook and stir until softened.

Add the balsamic vinegar and simmer for a minute.

Add the chicken stock and 1/2 cup of water then bring it to a boil.

Turn the heat down and return the pork to the dutch oven, cover and place in the oven to bake for 2 hours.

Twenty minutes before the pork is finished, boil the potatoes. Once they are done add the cream and mash them adding salt and pepper to taste.

Meanwhile cook the brocolli so it's done when the pork is ready to be brought out of the oven.

Combine parsley, lemon rind and chopped fresh chilli in a bowl to place on once the meal is plated.

Ingredients