Mango-Roasted Pork with Oriental Vegetables

Mango-Roasted Pork with Oriental Vegetables

POINTS® Value: 4 Servings:  4

This makes a change from a traditional Sunday roast, served with roasted oriental vegetables on a bed of mango.

	225 g carrot(s), (8oz)
	225 g mooli, (8oz) white radish
	225 g spinach, preferably use pak choi, quartered
	175 g broccoli, (6oz) florets
	125 g baby sweetcorn, halved lenghtways
	300 g Mango(s), without stone, ripe, peeled and cut into 2.5cm (1 inch) pieces
	2 portion fresh red chilli(s), de-seeded and chopped
	1 juice from 1/2 lime(s), and grated zest from 2 limes
	4 tablespoon rice wine vinegar, or sherry vinegar
	1 tablespoon caster sugar
	150 ml sherry, dry
	2 tablespoon fresh coriander, chopped
	1 tablespoon soy sauce, light
	450 g pork tenderloin, fillet

·        Preheat the oven to Gas Mark 6/200°C/400°F.

·        Cut the carrot and mooli lengthways into 8 cm (3-inch), narrow strips. Bring a large saucepan of lightly salted water to the boil and add the carrot, mooli, pak choi, broccoli and sweetcorn. Cook for 4-5 minutes. Drain and refresh under cold water. Drain until required.

·        In a bowl, mix together the mango, chillies, lime zest and juice, rice vinegar, sugar, sherry, coriander and soy sauce.

·        Place the mango and the chilli mixture in a small roasting tin. Lay the pork fillet on top. Roast for 30 minutes, turning half-way through cooking. Remove from the oven, mix in the vegetables and coat them well with the juices. Cook for a further 10-15 minutes.

·        Slice the pork fillet and arrange on a bed of assorted vegetables. Serve immediately, with plain rice.