Pork fillet with roast vegetables & cous cous (2nd PRIZE)

INGREDIENTS

• 1 large pork fillet cut into four
• 2 red onions
• 2 leeks
• 1 large courgette
• 1 aubergine
• 250g mushrooms
• 1 box of cherry tomatoes
• 4 garlic cloves
• Olive oil
• balsamic vinegar
• salt and pepper

INSTRUCTIONS

1. Place pork fillet in a large roasting tin with the garlic cloves and season with a little salt and pepper.
2. Add 2 tbsps of water and drizzle with a little olive oil.
3. Cover with foil and bake in the oven at 160C/gas mark 3-4 for 30 minutes.
4. Chop onions, leeks, courgettes and aubergine into large chunks and toss with whole mushrooms and tomatoes in olive oil and balsamic vinegar.
5. Remove foil from pork, add vegetables around the meat and cook for a further ½ Hour.

Serve with couscous.