Marinated pork fillet on oven-baked vegetables

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 1 rosemary sprig(s)
• 1 garlic clove(s)
• 40 ml white wine
• 25 ml oil
• salt and pepper
• 1 pinch of chili flakes
• 2 carrots
• 1 parsnip(s)
• 1 zucchini
• 1 bell pepper(s), red
• 1 onion(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 40 minutes

low-carb

Wash the fillet, pat dry, and place it in a baking dish in one piece. Chop the rosemary sprig. Crush the garlic clove. Mix both ingredients in the baking dish with white wine, olive oil, salt, pepper, and chili flakes. Toss the meat in the marinade until all sides are coated. Cover and refrigerate for about 30-40 minutes. Peel the carrots and parsnips and cut into 1.5 cm thick pieces. Dice the zucchini into 2 cm thick pieces and the onion into large dice. Deseed the bell pepper and cut into long strips. Preheat the oven to 200°C (top/bottom heat). Remove the baking dish from the refrigerator. If the baking dish is stovetop-safe, you can also sear the fillet on all sides. Place the chopped vegetables in the dish and place the meat on top. Cook for about 30-35 minutes. To check if the meat is cooked, you can score it; it should be slightly pink inside, or check the internal temperature; it should be around 60°C. To serve, slice the meat and serve with the cooked vegetables and gravy. For two servings, one serving contains 542 kcal.