WHAT TO EAT TONIGHT

Mediterranean pork bake

If you’re not bonkers about pork, try this summery veg fest with chicken breasts instead

Posted

Added on

If you’re not bonkers about pork, try this summery veg fest with chicken breasts instead

Posted

  • SERVES 4
  • PREPARATION TIME 10
  • COOKING TIME 40
  • For the pork: 
  • 4 x 100g pork loin medallions
  • 225ml cold water
  • 5ml sugar
  • 1tbsp salt
  • Juice of half a lemon
  • Large sprig of fresh thyme
  • For the bake:
  • 450g new potatoes, sliced to the thickness of a pound coin
  • 3 red peppers, deseeded and cut into rough chunks
  • 3 yellow peppers, deseeded and cut into rough chunks
  • 3 red onions, peeled and cut into rough chunks
  • 6 medium plum tomatoes, cut into rough chunks
  • ½ whole garlic bulb
  • 3 sprigs of fresh rosemary
  • ½ bunch of fresh thyme
  • 1 tbsp rapeseed oil
  • 4tbsp red pesto
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Put all vegetables for the bake into a large shallow non-stick baking tray, add the herbs and oil. Mix well and roast in the oven, turning occasionally for 30 minutes, or until all the veg is cooked.
  3. Mix together all of the ingredients for the marinade in a medium bowl, stirring well.  Add the steaks, cover and leave for 10 minutes.
  4. Heat a non-stick frying pan with a little oil. Remove the pork from the marinade (discard the remaining marinade) and dry with kitchen paper.
  5. Cook the pork in the pan for three minutes on each side.
  6. Spoon the roasted vegetables on to the plates, place the pork on top and spoon over any juices from the baking tray. Serve with a spoonful of pesto.

For more recipe inspiration, visit meatmatters.redmeatinfo.com

Tagged in:
Pork
Comfort food
Potatoes

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