Speedy Pork Roast - Linley Valley Pork

Ingredients

• 2 x Linley Valley Pork fillet, halved through middle
• 1 Tbsp olive oil
• 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
• 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)
• Preheat oven to 200°C fan forced.
• Lightly oil a large oven tray.
• 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.
• Add all marinade ingredients to a plate with a lip and stir to combine and set aside.
• Heat a heavy based pan to medium high and add oil.
• Add the LV Pork Fillet and seal on each side for 1-2 minutes.
• Add the seared pork fillet to the place of marinade roll through the marinade to coat.
• Remove the tray from the oven and set aside, lightly coivered with foil, for around 7 minutes to allow the pork to rest.
• Slice the pork into 2-3cm medallions.
• Serve the pork, veggies and tray juices on potato mash or with carbohydrate of choice.