Pork fillet and root vegetables from the oven

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 600 g mixed root vegetables
• 4 tbsp orange juice
• 2 tbsp honey
• 8 tbsp vegetable oil
• 6 sprigs of thyme
• 3 rosemary sprigs
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the rosemary, strip off the needles, and chop finely. Cut the pork fillet into 2-3 cm thick slices. Place the fillet in a small baking dish. Add 4 tablespoons of oil, the rosemary needles, pepper, and salt, and rub the fillet all over. Marinate in the refrigerator for one hour. Wash, trim, and peel the mixed vegetables, such as beetroot, carrots, turnips, celery, and parsnips, and cut everything into bite-sized pieces. Wash the thyme, spin dry, and roughly chop the leaves. Mix a marinade from the orange juice, remaining oil, honey, salt, and pepper. Place the vegetables and thyme in a second, smaller baking dish and pour the marinade over them. Mix everything well and marinate for half an hour. Preheat the oven to 200°C (fan oven). Bake the dish with the vegetables in the oven for about 30 minutes, stirring every 10 minutes. After 30 minutes, place the dish with the fillet in the oven and bake both for another 20-25 minutes. Check the vegetables at the end of the cooking time; the vegetables should be firm to the bite and cooked through, and the fillet should still be slightly pink, so the cooking time may vary slightly. Arrange the vegetables and fillet on plates and serve garnished with rosemary and thyme. Tip: Any root vegetable that takes roughly the same cooking time is best. If you want to use other vegetables, simply add them to the oven later.