Orange Glazed Pork Fillet with Veggies

Pork-fillet-with-orange-glaze-webStill on the orange theme here as the lovely oranges I was given last week are still going.  Orange glazed pork fillet with veggies is a good dinner for the whole family, it’s fairly straight forward to make and sounds just a little bit fancy.

I know that pork isn’t everyone’s cup of tea but if you do like it the fillet is a very lean cut and a good source of iron & protein.  The meal can be prepared in about 10 minutes (you can make the marinade the night before and then marinate it over night), cooking time is 40 minutes so with not a lot of fuss you can have a full roast meal with some great flavour.

I used a 500g fillet and that was enough to feed 2 adults & 2 kids.

Orange Glazed Pork Fillet with Vegies


  • For the Marinade
  • Juice of 1/2 an orange
  • 1 clove garlic, crushed
  • 1/4 C honey
  • 1 Tbsp olive oil
  • 3 Tbsp soy sauce (Tamari if you need to be gluten free)
  • 2 Tbsp marmalade
  • 500 g pork fillet - can use tenderloins
  • 1 large sweet potato, peeled and cut into wedges
  • 2 desiree potatoes, cut into wedges
  • 1 bunch broccolini
  • 1 zucchini, sliced


  1. Mix all the marinade ingredients together, place the pork fillet in a dish and pour the marinade over the top. Alternatively put all in a large zip lock bag, squeeze out air and seal. Refrigerate for at least 1 hour but if possible over night.
  2. Preheat oven to 180 degrees C. Line a baking tray with baking paper.
  3. Remove the pork from the fridge and take out of bag/ dish and put on baking tray
  4. Put potatoes & sweet potatoes on baking tray around the pork, drizzle with olive oil and put in the oven to roast for 30 minutes. Turn the vegies once or twice during this time.
  5. Remove the pork from the oven and cover with some alfoil and let it stand for 10 minutes. Turn the oven off but leave the potatoes in there to stay warm.
  6. Steam the broccolini & zucchini using your usual steaming method.
  7. To serve slice the meat and drizzle with pan juices.
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