Rosemary pork with roasted veges

Serves: 4

Time to make: 45 mins

Ingredients

600g kumarasweet-potatoX, peeled, cut in 2cm chunks
300g pumpkin, peeled, cut in 2cm chunks
2 red onions, cut in wedges
2 courgettezucchiniXszucchini, summer squashX, cut in 2cm rounds
1 teaspoon ground cumin
spray oil
400g can cherry tomatoes, drained
2 cloves garlic, crushed
2 teaspoons chopped fresh rosemary
2 teaspoons zest of lemon
4 x 150g pork chops

Instructions

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1 Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange kumara, pumpkin, onions and courgettes in a single layer on tray. Sprinkle evenly with cumin and spray with oil. Roast for 30 minutes until tender. Add tomatoes in the last 10 minutes.

2 Meanwhile, mix garlic, rosemary and lemon zest in a bowl. Rub mixture into both sides of chops.

3 Spray a large frying pan with oil and place over a medium-high heat. Cook pork for 3-4 minutes each side until golden and cooked through. Serve pork with roasted vegetables.

Variations

Make it gluten free: Check cumin is gluten free.

Nutrition Info (per serve)

Calories 432 cal

Kilojoules 1810 kJ

Protein 37 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 15 g

Dietary fibre 9 g

Sodium 150 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.