Smoky pork and potato traybake
Ingredients
- 2 tablespoons no-added-salt tomato paste
- 1 teaspoon smoked paprika
- 2 teaspoons pure maple syrup
- ½ teaspoon dried chilli flakes
- 500g lean pork fillet, cut into 4 even pieces
- 500g small red potatoes, quartered
- 16 baby carrots, scrubbed, trimmed, halved if large
- 1 tablespoon garlic-infused olive oil
- 250g cherry tomatoes
- 250g green beans, steamed, to serve
Instructions
1 Preheat oven to 190°C. Combine paste, paprika, maple syrup and chilli. Pour half into a large shallow bowl, then add pork, turning to coat. Set aside.
2 Place potatoes in a microwave-safe dish, then cover and microwave on high (100%) for 3 minutes. Drain. Transfer to a large roasting dish. Add carrots, remaining marinade and 2 teaspoons oil, tossing to combine. Bake for 20 minutes.
3 Meanwhile, heat remaining oil in a large, non-stick frying pan over medium-high heat. Add pork and cook, turning halfway, for 2–3 minutes or until browned.
4 Add pork and tomatoes to roasting dish and bake for a further 10–15 minutes or until potatoes are golden and pork is cooked to your liking. Serve traybake with green beans.
Nutrition Info (per serve)
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Calories 310cal
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Kilojoules 1296kJ
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Protein 34.2g
-
Total fat 6.3g
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–Saturated fat 1.2g
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Carbohydrates 24.3g
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–Sugars 12.3g
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Dietary fibre 8.3g
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Sodium 116mg
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Calcium 87mg
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Iron 3.2mg
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