Sticky Onion-Topped Roast Pork Fillet

• While the veggies are roasting, finely chop garlic.
• Thinly slice zucchini into sticks.
• In a medium bowl, combine garlic, onion chutney 
and the balsamic vinegar. Drizzle with olive oil and 
stir to combine.

• In a large frying, heat a drizzle of olive oil over  
high heat.
• Season premium pork fillet all over with salt 
and pepper.
• When the pan is hot, cook pork, turning, until 
browned all over, 4 minutes. 

• Transfer pork to a lined oven tray. Spoon the onion 
mixture over the top of the pork.
• Roast pork for 15-16 minutes for medium, or until 
cooked to your liking.
• Cover with foil. Set aside to rest for 10 minutes.

• While the pork is resting, wipe out frying pan,  
then return to medium-high heat with a drizzle of 
olive oil. Cook zucchini, tossing, until just tender, 
4-6 minutes. Season with salt and pepper.