Glazed Barbecue-Style Pork Slices with Roasted Winter Vegetables

Ingredients

• 210 g pack Wattie's Wok Creations Honey Soy Stir Fry Sauce
• 2-3 tsp minced ginger
• 2 Tbsp fresh lemon or lime juice
• 700 g 100% New Zealand Pork Slices
• 2-3 carrots, peeled & cut into quarters lengthways
• 2-3 parsnips, peeled & cut into halves or quarters lengthways
• 4 slices pumpkin or butternut, about 2cm thick, peeled and cut in half
• 410 g can Wattie's Baby Beetroot,drained

Honey Soy

Create a Chinese inspired stir-fry brimming with delicious traditional flavours. Honey, soy and sesame oil combine to produce a brilliant balance of sweet & savoury flavours.

Baby Beetroot

Wattie’s Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke’s Bay and harvested at their tender best.

Method

1. Mix half the pouch of Wattie's Wok Creations Honey Soy Stir Fry Sauce with the ginger and lemon or lime juice. Use this to marinate 100% New Zealand Pork slices for 30 minutes.

2. Arrange the marinated pork slices on a rack over a baking tray and surround the pork with the raw vegetables. Brush the vegetables with the remaining Wattie's Wok Creations Honey Soy Stir Fry Sauce, reserving a little for the baby beetroot.

3. Fan bake at 200°C for 25 minutes. Turn the meat and vegetables and add the drained Wattie's Baby Beetroot. Brush the beetroot with the remaining Wattie's Wok Creations Honey Soy Stir Fry Sauce, cook for a further 15 minutes or until golden and tender. Serve the pork and vegetables. Garnish with slices of spring onion and sesame seeds if wished.