Dukkah Crusted Pork with Slow Honey Roasted Vegetables

There are nights when one pot dishes doesn't cut it. Like on a Friday evening for instance, when I try to wind down after a whole week of battling in front of the computer or in my supervisor's office. There are exceptions of course. There are days when I don't even know it's Friday, till I lift my head up and have a look at the calender. On those days (or is it weeks?), I could count myself lucky if the noodles I stir fry in 10 minutes turn out decent.

Most Friday evenings however, I try to cook something slightly more substantial than other week nights. Think easy, contemporary without making you look like a slave in the kitchen.


Dukkah Crusted Pork with Slow Roasted Honey Vegetables (serves 4)

Slow Roasted Honey Vegetables
Preparation time: 15 minutes
Cooking time: 1 hour

1 sweet potato roughly chopped (approximately 300 grams)
1 red capsicum roughly chopped
2 carrots roughly chopped
2 Roma tomatoes quartered
1/4 cup of honey
1/4 cup of olive oil

Preheat oven to 200C. Line large baking tray with foil or baking paper.
Combine vegetables, honey and oil together. Make sure that the vegetables are well coated with honey and oil. Adjust amount of honey and oil accordingly to amount of vegetables and own taste. Line vegetables onto the baking tray. Roast for 15 minutes.

Lower heat to 150 degrees and roast for another 45 minutes. Check every 20 minutes or so for done-ness.

Cool for 5 minutes before sprinkling some pepper and sea salt (optional) on it. Serve with Dukkah Crusted Pork

Dukkah Crusted Pork
Preparation Time: 10 minutes
Cooking Time: 10 minutes

8 Pork Loin cutlets
1/4 cup of Olive Oil
sea salt and freshly grind black pepper
1 cup of Dukkah (chopped roasted pistachio, peanuts, sesame and spices)

Heat grill pan. Meanwhile, marinate pork loin with olive oil, salt and pepper. Sprinkle dukkah on to pork loin. Press dukkah on to the loin. Repeat for both sides of the pork.

When the pan is hot, slide each piece of pork loin on to the pan. Cook each side for 3 minutes before turning it over once for another 3 minutes. Repeat till all the cutlets are done. As pork loin is lean meat, I try not to turn the meat over more than once.

Serve together with Slow Roasted Honey Vegetables and a glass of white wine.

I'm submitting this recipe to IGA Fresh Recipes Competition! Wish me Luck!