Ingredients:
800 g pork fillets
3/4 cup chicken stock
2 medium leeks, sliced thickly
1 garlic cloves, crushed
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 medium apples
10 g butter
1 tablespoon brown sugar, extra
400 g baby carrots, trimmed, halved
8 medium yellow pattypan squash, 100g quartered
250 g asparagus, trimmed, coarsely chopped
Directions:
Preheat oven to very hot.
Place pork, in single layer, in large baking dish, bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover; stand 5 minutes before slicing thickly.
Meanwhile, heat half of the stock in medium frying pan, cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered,about 5 minutes or until liquid reduced by half. Place leek mixture in medium bowl; cover to keep warm.
Peel, core and halve apples; cut into thick slices.
Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.
Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain.
Serve pork, topped with caramelised apple and sweet and sour leek, on top of the mixed vegetables.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.