Pork, Peach & Haloumi Tray Bake

Serves 4

Time 45 minutes plus marinating

Ingredients

1 x 700g pork fillet (or similar quantity)

3 tsp fresh thyme leaves

6 yellow peaches, seeded and cut into halves

1 medium (150g) red onion, sliced into thin pieces

2 medium fennel bulbs, sliced 5 mm thick, tops reserved for garnish

1x 200g block haloumi

1 bunch fresh asparagus, woody ends trimmed

¼ cup extra virgin olive oil

Sea salt and black pepper

Pork Marinade

3 tsp Dijon mustard

2 tsp sweet paprika

2 tbsp honey

2 tbsp extra virgin olive oil

Method

Marinate the pork for a day in advance or at least for 2 hours. Mix the ingredients together for the pork marinade in a small bowl, season with salt and pepper. Place the pork fillet in a container, pour the marinade over it, then spread it over and around the fillet to coat. When you are ready to cook, bring the pork out 20 minutes prior and heat the oven to 200°C.

Place the pork in the middle of the baking tray. Toss the peach halves, thyme, onion slices, fennel, haloumi and asparagus with extra virgin olive oil, season and spread around the pork. Place in the oven to cook for 20 minutes. The internal temperature should be between 65 and 72°C when tested with a meat thermometer.

Once cooked, rest the pork for 5-6 minutes. Slice the pork and arrange with the vegetables, garnish with fennel tops and serve.