My Roasted Pork Fillet with Winter Vegetables

Ingredients:
1 575g - 630g (20-22 oz.) Fillet of Pork (long pork steak)
1 small onion 
4-5 medium carrots
2-3 stalks of celery
3 Tbsp. balsamic vinaigrette (I use Newman's Own)
1 Tbsp. olive oil
1 squeeze of fresh lemon
1 tsp. Worcestershire sauce
1 tsp. dried Thyme
1 tsp. dried Parsley
1/2 tsp. onion granules
1/2 tsp. garlic granules (or 1 clove of finely minced garlic)
1/2 tsp. paprika
100ml (just under 3.5 oz.) of water


This is a method I've used for roasting pork for years & it always comes out perfect, both in flavour & texture.  I've also used it for beef cuts such as brisket & housekeeper's cut.  The vegetables are simply to die for as well.  I always look forward to this dish & it's really no fuss - no muss.  It takes about 5 minutes to throw together & then you can walk away from it for an hour.  I used to make this often for myself & the hubby when our son was a baby & I had only small windows of time to prepare & eat grown-up food.  It was also one of the first grown-up meals I fed our son.  When he was too young to chew the meat, we simply loaded his plate with the roasted vegetables & a little of the cooking juices or gravy & he loved it.  Of course, he loves the meat now too.  You can also add quartered new potatoes & parsnips to this veggie mixture & they work very well.  On this occasion, I left them out as I was serving it with Au Gratin Potatoes & some steamed broccoli & courgette.  Enjoy this as a Sunday roast dinner for the family.  (we feed 3 people for 2 nights, so it could feed a family of 4 or 5.)

Method:
To start with, cut your onion into chunky slices.  Then cut the carrots in half horizontally & cut those halves in half lengthwise.  Cut the celery stalks into several chunky good-sized pieces.  Place the onions & celery into a roasting dish so they form a bed for the meat to rest on - a natural 'trivet.'  Place the pork on top of the celery & onions & then scatter the carrots around the sides & ends of the pork (I find they get a little too soggy if they're under the meat - the celery & onion are more robust).  Next, you'll need to make the marinade drizzle.  In a measuring jug, mix the balsamic vinaigrette, the olive oil, the Worcestershire sauce, the lemon juice & the herbs & spices together.  Be sure to mix well.  Pour the drizzle over the meat & the vegetables, trying to get at least a little on every piece.  Measure roughly 100ml of water in the jug with the remaining drizzle residue in it & try to swirl around to incorporate the residue into the water.  Pour the water into a corner of the roasting dish so that you're not pouring it directly onto a vegetable & washing off the drizzle.  Most of this water will evaporate while cooking, but it creates a sort of steaming while roasting effect & keeps everything moist, preventing it from burning, drying out or sticking.  The edible trivet & the water in the pan are my secret weapons when roasting any meat!  Once you've poured the water in, cover the dish with foil & cook at 200 Celsius (390 F) for 1 hour & 20 minutes.  At the 1 hour mark, remove the foil for the last 20 minutes.  I sometimes allow it another 5 to 10 minutes - simply judge by looking.  This can be served with Au Gratin potatoes or mashed potatoes & gravy.  Delicious!