• 2 garlic cloves, sliced
  • 2 teaspoon light muscovado sugar
  • 2 tablespoons balsamic vinegar
  • 500 g (1 lb) pork fillet
  • 1 red pepper, cored, deseeded and cut into 8 wedges
  • 2 fennel bulbs, finely sliced
  • 50 ml (2 fl oz) chicken stock
  • 1 tablespoon olive oil
  • 200 g (7 oz) broccoli, sliced
  • 8 semi-dried tomato quarters
  • salt and pepper

Mix together the garlic, sugar and vinegar, and season to taste. Put the pork in a non-metallic dish, pour over the marinade and set aside while you prepare the vegetables.

Put together in a roasting tin the red pepper, fennel, stock and oil. Add salt and pepper and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 40 minutes.

Drain the pork (discard the marinade), add it to the vegetables in the roasting tin and cook for 20 minutes or until it is just cooked and golden and the juices run clear. Add the broccoli and tomatoes for the last 10 minutes of cooking time.

Slice the pork, arrange the fennel, broccoli and red pepper over the slices and spoon over any pan juices. Serve with basmati and wild rice, if liked.

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