1 pork fillet
300g slim carrot, halved lengthways (about 6)
1 orange, half juiced, half cut into wedges
1 tsp vegetable oil
1 tbsp lemon juice
1 tbsp sherry vinegar
1 tbsp golden caster sugar
4 tbsp low FODMAP chicken stock
2 or 3 bay leaves
few thyme sprigs
mashed potatoes and watercress, to serve
Serves - 2
Heat the oven to 200C/180C fan /gas 6. Put the carrots, and orange wedges into a large roasting tin, then toss with the oil and season well.
Season the pork, then sit them on top of the vegetables. Roast for 40 mins until the carrots are tender and the pork is turning golden.
Stir the citrus juice, vinegar and sugar together until the sugar dissolves.
Pour over the carrots, add the chicken stock, then tuck in the bay and thyme here and there.
Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the pork is cooked through.
Season the sauce to taste, then serve with mashed potatoes and watercress.
Recipe adapted from: Good Food