Whenever I need a quick and easy dinner, I find it hard to go past a roast. I like it because I can peel and chop the vegetables in the morning, then when it’s time to start prepping for dinner, I can simply toss the vegetables in a little oil and put them in the oven in a baking dish. The meat also goes into a baking dish in the oven and in 45 minutes to an hour dinner is ready. Mostly I will roast potato, pumpkin, onion, capsicum and whole cloves of garlic and then I’ll steam maybe broccoli, corn and carrot. When I’m feeling really energetic, I’ll whip up my Easy Peasy Cheesy Cauliflower in White Sauce but generally I keep it pretty simple. The only thing left to do is make some gravy and a delicious dinner is ready with very little effort.
My hubby also loves roasts so that makes it a popular choice. He grew up in a large family with 7 kids so a roast was an economical and healthy way to feed a big family and fill hungry tummies.
I always grab some Pork Fillet whenever it’s on special because it’s a cut of meat I really love. Pork can be dry if overcooked so do be careful.
- 2 – 3 pork fillets
- ¼ cup oil
- 2 tablespoons soy sauce
- ½ tablespoon curry powder
- 2 tablespoons gravy powder
- Preheat oven to 180C (fan-forced).
- Combine oil, soy sauce and curry powder in a small jug and stir to combine.
- Pour mixture into a baking dish. Place pork fillets into baking dish and roll each fillet to coat in the curry mixture.
- Bake in the oven for approximately 40 – 45 minutes, turning the meat once during cooking after approximately 20 minutes.
- Once cooked, remove fillets from baking dish, place on a warm, clean plate, cover loosely with foil and allow meat to “rest” for approximately 5 – 7 minutes. Remove the foil, carve to the desired thickness and serve.
- To make the gravy, place the roasting tray on the cooktop, if possible, or transfer the juices to a saucepan. Stir in the gravy powder and add sufficient water (approximately 1 cup). Stir constantly over a medium to high heat until gravy thickens.
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