Autumn Pork Fillet

Mix together the Teriyaki marinade, oil and pepper, dab the fillet dry and brush it with the sauce and oil mixture. Wash, halve and de-stone the apricots. Halve the peppers, then clean, wash and cut them and the pumpkin flesh into large pieces. Wash the courgettes, cut into semi-circular slices, peel the onions and cut into rings.

Season the apricots, pumpkin flesh, courgette and onion with soy sauce, cardamom, pimento, cinnamon and pepper. Prepare the oven bag according to the pack instructions and put the vegetables inside it. Place the fillet on the vegetables, close the oven bag and cook in a pre-heated oven at 180°C (Gas mark 3, convection oven 160°C) for approx. 35 minutes.

Chop the pumpkin seeds and sauté them in hot oil with the potatoes, then season with Teriyaki marinade and pepper. Remove the fillet and vegetables from the oven bag and serve with the sautéed potatoes.

Preparation time: 1h 5 mins
Per portion: 2161 kJ / 516 kcal