Marinated Pork with Roasted Vegetables (serves 1)

Difficulty: easy

Time: 40 minutes

This recipe can take as long as you have, really. The longer the pork marinates, the better the flavour.

Ingredients

1 pork chop

1 potato

1 parsnip

1 carrot

Thyme

1 clove of garlic

1 lemon

Coriander

Olive oil

Salt

Pepper

Step One

Place pork chop into a plastic food bag (a cling film covered bowl will do if you don't have a bag, the 'bag method' is just easier on the washing-up!) and add chopped garlic, coriander, a tablespoon of olive oil, the zest and juice of the lemon and some salt and pepper. Coat the pork in the marinade and place in the fridge. 

Step Two

Peel and chop the potato, carrot and parsnip and place in an oven proof dish. Drizzle 2 tablespoons of olive oil over the vegetables, add some sprigs of thyme and some salt and pepper. Roast in the oven at 160 degrees/ gas mark 4 for 40 mins or until the vegetables are soft and browned.

 

Step Three

15 minutes before the vegetables are ready, heat a teaspoon of oil in a pan over a high heat. Place the pork into the pan and brown on both sides. Once the meat is brown, reduce the heat, add the remaining marinade from the bag and cook on a moderate heat until the meat is cooked through, turn the meat to ensure even cooking.

 

Step Four

Remove pork from the pan, drizzle with juices from the pan and serve with the roasted vegetables.