INGREDIENTS

For the pork:

1.5 kg pork fillet
3 crushed garlic cloves
1 tablespoon finely chopped fresh sage
Coarse salt
Freshly ground pepper
Olive oil
Vegetable oil

For the potatoes:

5 medium potatoes
1 crushed garlic clove
Course salt & black pepper
Fresh rosemary (or any fresh herbs)
Olive oil
Ina Paarman’s potato spice

Vegetables:

1 packet green beans
Salt and olive oil

For the gravy:

1  brown onion, roughly chopped
1 carrot, roughly chopped
1 tbsp flour
250 ml chicken stock
Glug of red wine

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METHOD
Serves 5
Preparation: 5 minutes
Cooking time: 25 minutes

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Pre-heat oven to 200 degrees Celsius .

Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.

Pre-cook potatoes in the microwave, then slice them into wedges. Place the wedges in a bowl with the olive oil, salt, pepper, herbs and spice. Place on a tray and transfer to oven.

Heat a large, heavy saute pan over medium-high heat. Add vegetable oil.  Add roughly chopped onions and carrots and cook for 3 minutes.

Put veggies into a bowl.

Then add pork, and brown all over, about 4 minutes

Put veggies back into the pan and transfer into oven. Roast pork, turning occasionally for 20 minutes.

Put beans onto the boil.

Transfer pork to a cutting board; cover with foil, and let rest 10 minutes before slicing.

While the pork is resting, heat up the juices and the veggies at the bottom of the pan. Add the flour and cook for 30 seconds. Add the wine and cook for 1 minute on high heat. Then add stock. (The easiest most delicious gravy)!!

Plate up and enjoy, this meal is perfect for during the week. :