Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Honey, Balsamic & Rosemary Pork Tenderloin Tray Bake
Courtesy of Scottsdale Pork
Pork & glaze ingredients:
- 1 Scottsdale Pork Tenderloin Fillet
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- ½ tablespoon fresh rosemary leaves, chopped finely
- Salt & pepper
Traybake ingredients:
- 8 baby potatoes, left whole depending on their size
- A butternut pumpkin, seeds removed and sliced into thick wedges
- 1 small head broccoli, cut into florets
- 6 shallots
- Olive oil, salt and pepper
To serve:
- Extra rosemary
- Thyme leaves
- Salt and pepper
Method:
1. Preheat an oven to 200°C fan bake.
2. Prepare the glaze: In a small bowl, combine the honey, balsamic vinegar, garlic, rosemary, olive oil, salt and pepper.
3. Toss and roast veggies: In a large bowl, toss the baby potatoes, pumpkin, onions, and broccoli with olive oil, salt, pepper and a few rosemary sprigs. Spread onto the tray in a single layer. Roast for 15 minutes.
4. Sear the pork tenderloin fillet: Heat a large frying pan over medium-high heat, cut the pork into 2 so it fits in the frying pan. Sear the tenderloin for 2-3 minutes on each side until golden. Set aside.
5. Add the pork tenderloin to the tray: Nestle the seared pork among the veggies. Drizzle the pork generously with the honey-balsamic glaze.
6. Finish roasting: Return the tray to the oven and roast for another 15–20 minutes or until pork is just cooked through (internal temp 63–68°C).
7. Rest & slice: Remove the pork from the oven and rest for 5-10 minutes before slicing.
8. Slice the pork into inch thick rounds and layer it over the roasted vegetables. Spoon over any extra glaze or juices from the tray. Garnish with extra rosemary, fresh thyme leaves, salt and pepper
