Crispy roast pork loin, served on a bed of oven baked vegetables.

  • Serves: 2 people
  • Prep time: 20 minutes
  • Cooking time: 70 minutes
    • Irish

    Roast Pork & Vegetable Casserole

    Recipe Information

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    300g Pork Tenderloin

    2 x Garlic Clove

    1 Carrot

    320g Turnip (you need 200g)

    300g Baby New Potatoes

    120ml Chicken Stock

    4 x tbsp reduced sodium Soy Sauce (60g)

    1 tbsp Balsamic Vinegar (15g)

    Dash of Hot Sauce (such as Tabasco)

    5g fresh Flat-leaf Parsley Leaves

    Freshly ground Black Pepper


    Preheat the oven to 160°C/325°F.

    Trim the pork tenderloin and cut into 2.5cm cubes. Put into a casserole dish with a lid.

    Take a clean chopping board and trim the garlic, then peel and crush to a paste with a garlic crusher.

    Peel the carrot and trim, then cut into bite-sized chunks.

    Peel the turnip and cut into bite-sized chunks – you need 200g in total.

    Cut the baby new potatoes in half, if necessary and add all the vegetables to the casserole.

    Pour in the chicken stock into a jug and add the soy sauce, balsamic vinegar, hot sauce and season with freshly ground black pepper.

    Whisk to combine and then pour over the pork and vegetables.

    Cover with a lid and bake for 1 hour or until the pork is completely tender and piping hot and the juices run clear. Test with a small sharp knife.

    Divide the roast pork and vegetable casserole between bowls and season with freshly ground black pepper.

    Tear over the parsley leaves to serve.