1 minute walk/5 minute jog/ 5 times
(Approx 385 kcal per serving)
2 garlic cloves
120ml freshly squeezed orange juice
60ml soy sauce (4 tbsp – reduced sodium)
1 tbsp balsamic vinegar (15g)
1-2 tbsp Dijon mustard (15-30g – depending on how thick you like your sauce)
dash of hot sauce (such as Tabasco)
250g pork tenderloin (well trimmed)
300g baby new potatoes
freshly ground black pepper
Preheat the oven to 160C / 325F / gas mark 3. Peel the garlic and use a garlic crusher or grate on the fine side of the grater and put in a jug with the orange juice, soy sauce, vinegar, mustard, hot sauce and plenty of freshly ground black pepper, then mix well to combine. Using a small sharp knife, cut the pork tenderloin into bite-sized pieces and put into a casserole dish with a lid (or if you don’t have one use a small roasting tin lined with parchment paper and tin foil for the lid).
Peel the carrots and turnip and cut into bite-sized chunks. Cut the baby potatoes in half and add all of the vegetables to the pork tenderloin. Pour over the orange juice mixture, stirring to combine and bake in the oven for 1 hour or until the pork and vegetables are completely cooked through and tender. Divide the one pot pork with orange among bowls to serve.
Once made this recipe it will keep in the fridge in an airtight container for up to a week and reheated in the microwave or gently in a saucepan as needed. Bring a fork if transporting. It can also be made very successfully in a slow cooker – simply follow the instructions above and cook on low for 4 hours.