• See ‘Top Roast Tips!’ (below). 
• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into bite-sized chunks.
• Trim green tops from Dutch carrots.
• Place potato and carrots on a lined oven tray. 
Drizzle generously with olive oil and season with 
the salt and pepper.
• Roast veggies until golden and cooked through, 
25-30 minutes. 
TIP: If your oven tray is crowded, divide the veggies 
between two trays.

• While the veggies are roasting, finely chop garlic.
• Pick rosemary leaves and finely chop.
• In a medium bowl, combine garlic, rosemary, 
onion chutney and the balsamic vinegar. Drizzle 
with olive oil and stir to combine. 

• Heat a drizzle of olive oil in a large frying pan over 
high heat.
• Season premium pork fillet all over with salt
and pepper.
• When the pan is hot, cook pork, turning, until 
browned all over, 4 minutes.
• Transfer to a second lined oven tray. Spoon the 
onion mixture over the top of the pork. 

• Roast pork for 15-16 minutes for medium, or until 
cooked to your liking.
• Cover with foil. Set aside to rest for 10 minutes. 
TIP: Pork can be served slightly blushing pink in the 
centre. 

• While the pork is resting, trim the woody ends 
(about 3cm) off asparagus.
• Wipe out frying pan and return frying pan to 
medium-high heat with a drizzle of olive oil. Add 
asparagus and cook, tossing, until just tender, 
4-6 minutes. Season to taste. 

• Thickly slice pork fillet.
• Divide the roasted potatoes, Dutch carrots and 
sautéed asparagus between plates.
• Top with onion chutney-glazed pork and spoon over 
any resting juices from the tray.
• Sprinkle with flaked almonds and crumble over 
fetta cubes to serve. Enjoy!