WHAT TO EAT TONIGHT

Pork, sage and feta bake

A summery traybake to serve up with a salad

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A summery traybake to serve up with a salad

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 25 minutes
  • 2 tbsp rapeseed oil
  • 1 pork fillet (about 400g), cut into medallions
  • 200g cooking chorizo, sliced
  • 1 large red onion, cut into thin wedges
  • 200g new potatoes, sliced
  • 1 lemon, cut into wedges
  • 10-12 fresh sage leaves
  • 150g feta, thinly sliced
  • Handful of fresh flat-leaf parsley, finely chopped
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Heat one tablespoon of the oil in a roasting tin over a high heat on the hob. Season the pork medallions and fry in a single layer for one minute on each side or until they are nicely browned. Remove from the tin and set aside to rest.
  3. Tumble the chorizo, potatoes, onion, lemon and remaining oil into the hot tin, season and (wearing oven gloves!) put in the oven. Roast for 10 to 15 minutes, then take out and toss the contents together well to coat the vegetables in the chorizo juices. Top with the pork and sage, then return the tin to the oven to cook for a further 10 minutes.
  4. Remove from the oven, sprinkle over the feta and parsley and serve.

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Tagged in:
Pork
Traybake
Cheese
quick and easy

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