Ovnsbakt Svinefilet med Poteter og Brokkoli
Seared and oven-roasted pork loin with potatoes and broccoli, Norwegian style. Generous with lunch leftovers.
Single — 2 dinner servings + 2 lunch leftover portions
Cook full loin; leftovers go to Wed lunch boxes.
Cook full loin; leftovers go to Wed lunch boxes.
Ingredients
- 500g raw whole (~375g cooked)Svinefilet (pork loin, from freezer)
- 600g, halvedPotet gul (from 1.5kg bag)
- 1 pack 400gBrokkoli
- 2 tbsp (28g)Olive oil
- 1 tbsp (~20g)Honey
- 1 tspDried thyme or rosemary
- to tasteSalt, pepper
Instructions
- Preheat oven to 220°C. Pull pork from freezer morning-of (fridge thaw ~24h).
- Halve potatoes, toss with 1 tbsp olive oil, honey, thyme, salt, pepper. Spread on baking tray. Roast 15 min.
- Pat pork dry; season all sides with salt, pepper. Heat 1 tbsp oil in oven-safe skillet over high; sear loin 2 min per side until golden.
- Transfer pork to oven alongside potatoes. Roast 18-22 min until core temp 65-68°C.
- Toss broccoli with remaining oil + salt; add to oven for last 12-15 min.
- Rest pork 8 min under foil, slice.
- Serve; reserve ~240g sliced pork + sides for lunch boxes.