Tomato-coated pork traybake with potatoes recipe
This simple traybake inspired by the flavours of the Mediterranean is sure to be a new favourite with the family. Tender pork steaks are coated in a delicious marinade using sundried tomatoes, lemon zest, fresh chives and Parmesan to pack the meat with flavour before being served with plenty of caramelised roasted veg.
See method- Serves 4
- Takes 40 mins
- 412 calories / serving
- Gluten-free
Ingredients
- 400g baby new potatoes, cut into bite-sized pieces
- 1 aubergine, diced
- 1 red onion, diced
- 1 tbsp olive oil
- 40g sundried tomatoes with garlic and herbs, drained
- 20g Parmesan, finely grated
- 1 lemon, zested
- 4 thin-cut pork loin steaks
- 200g cherry tomatoes
Each serving contains
- Energy
- 1720kJ 412.0kcal
- Fat
- 25g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 23.1gProtein 25.5gFibre 3.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes, aubergine and red onion in a large roasting tin. Add the oil, season and mix well. Roast for 20 mins.
- Meanwhile, blitz the sundried tomatoes, Parmesan and half the lemon zest to make a rough paste. Spread over the pork steaks, ensuring they are completely coated.
- Put the coated pork steaks and tomatoes on top of the vegetables and roast for a further 10-12 mins until the pork is cooked through. Garnish with the reaming lemon zest to serve.
- Tip: Instead of making your own tomato paste, brush the pork loin steaks with red pesto, if you like.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
