Garlic pork with roasted potatoes and vegetables

Method

1. Heat the oven to200°C/180°Cfan or the oven-chip packet temperature. Cut raw potatoes into even1–2 cm pieces; toss with half the measured oil. Roast for15 minutes first. Oven chips follow their own packet; their stated weight is cooked weight where specified.
2. Cut the meat into even strips or pieces no larger than 2 cm, using a separate board. Cook the lean pork loin in the measured oil for about 8–12 minutes, turning or stirring, until fully cooked; check 75°C for 30 seconds at the centre with a clean food thermometer. Allow longer if needed. Never reuse a raw-meat plate or utensils without washing them.
3. Cut carrots, broccoli, peppers and other roasting vegetables into manageable pieces. Add them to the potato tray and roast for another15–20 minutes until completely tender. Keep salad leaves, cold yoghurt and mayonnaise dressings out of the oven.
4. Keep cooked meatballs or other cooked protein covered while the vegetables finish. Add cooked protein to the hot vegetables at the end. Warm the measured cooking sauce as its packet directs; serve cold dressing at the table.
5. Check every component is cooked through and hot; divide the whole recipe into the stated servings. Eat immediately. Larger trays, whole sausage timings or oven-chip instructions may extend the estimate.