Crispy Pork Fillet with Sage & Onion Crumble and Roasted Carrots

Gluten-FreeHigh ProteinLow Fat

A 560-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g pork fillet (tenderloin)
• 1 tsp olive oil
• Salt and freshly ground black pepper to taste
• For the Gluten-Free Sage & Onion Crumble:
• 30g gluten-free oat flour
• 15g unsalted butter (cold, cubed)
• 1/4 small red onion (finely diced)
• 1 tsp fresh sage (chopped)
• Pinch of salt
• For the Roasted Carrots:
• 2 medium carrots (approx. 200g), peeled and cut into 1-inch pieces
• 1 tsp olive oil
• Pinch of salt and pepper
• 1/2 tsp dried thyme

Instructions

1. Prep: Preheat your oven to 200°C (400°F). For the crumble, combine gluten-free oat flour, cold butter, diced red onion, chopped sage, and a pinch of salt in a small bowl. Rub the butter into the flour mixture with your fingertips until it forms a coarse crumble.
2. Prepare Carrots: In a medium bowl, toss the carrot pieces with 1 tsp olive oil, salt, pepper, and dried thyme. Spread them in a single layer on a small baking tray.
3. Sear Pork: Season the pork fillet all over with salt and pepper. Heat 1 tsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork fillet for 2-3 minutes on each side until browned.
4. Assemble & Bake: Transfer the skillet with the pork to the preheated oven. Spoon the sage and onion crumble evenly over the top of the pork fillet. Place the tray of carrots in the oven alongside the pork.
5. Roast: Roast for 15-20 minutes, or until the pork reaches an internal temperature of 63°C (145°F) for medium-rare, and the crumble is golden brown and crispy. The carrots should be tender and slightly caramelised.
6. Rest & Serve: Remove the pork from the oven, loosely tent with foil, and let it rest for 5 minutes before slicing. Serve the sliced pork fillet alongside the roasted carrots.