Try this amazing gluten and dairy free recipe by My Food Bag.


  • Roast baby potatoes  

  • 300g baby potatoes, cut into quarters

  • 1-2 tablespoons olive oil

  • ½ teaspoon salt 

  • Italian pork fillet      

  • 1 tablespoon Italian spice mix

  • ½ clove garlic, minced

  • 1 ½ tablespoons olive oil

  • 300g pork fillet (at room temperature)   

  • Balsamic reduction

  • ½ cup balsamic vinegar

  • 2 tablespoons brown sugar 

  • Roquette salad

  • 60g roquette

  • 1 avocado, cut into 1-2cm dice

  • ½ punnet cherry tomatoes, cut into quarters


  • 1.

    PREHEAT oven to 220°C/200°C (Fan.) Line two oven trays with baking paper.

  • 2.

    Toss potatoes with olive oil on first prepared tray and season with salt. Cook for 20-25 minutes until golden and crisp, turning once during cooking.

  • 3.

    In a small bowl, combine Italian spice mix, garlic and olive oil to make a paste. Pat pork dry with paper towels and rub with paste. Set aside to marinate while you prepare the rest of the meal.

  • 4.

    When potatoes have about 20 minutes of cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook pork for 1-2 minutes each side until browned. Place on second prepared tray and cook for 10-12 minutes until just cooked, but still a little pink in the middle. Wrap in tinfoil and set aside to rest for 5 minutes. Thickly slice, reserving any resting juices.

  • 5.

    Combine balsamic vinegar and sugar into a small pot on medium to high heat and bring to the boil. Reduce heat and simmer for 5 minutes until thickened and reduced by half. Set aside to cool slightly.

  • 6.

    Combine roquette, avocado and cherry tomatoes in a medium bowl.

  • 7.

    To Serve, divide salad between plates and top with sliced pork. Serve potatoes on the side and drizzle over the balsamic reduction and any resting juices.


Dairy and gluten-free. Find out more about the My Food Bag service!

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