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.


Serves 4 -  5 mins to prepare and 30 mins to cook - 412 calories / serving



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

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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.


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