pork tray bake with mus­tard nut but­ter

With just 10 min­utes prep time, this sub­lime pork and ap­ple din­ner pretty much cooks it­self.

taste.com.au - - THIS MONTH -

serves 4| prep 10 mins | cook­ing 50 mins

500g pkt mi­crowave white mini pota­toes 2 pink lady apples, cored, cut into 6 wedges each 1 red onion, peeled, cut into 12 wedges 1 bunch fresh sage, leaves picked 60ml ( 14 ⁄ cup) olive oil 4 pork mid­loin chops 60g store-bought gar­lic but­ter, at room tem­per­a­ture 65g ( 14 ⁄ cup) wal­nut halves, coarsely chopped 2 tsp Di­jon mus­tard or mus­tard with horse­rad­ish

1 Pre­heat the oven to 220°C/200°C fan forced. Mi­crowave pota­toes fol­low­ing packet di­rec­tions for 5 min­utes or un­til just ten­der. Set aside to cool slightly. Cut pota­toes in half. Place in a large bowl. Add the ap­ple, onion, half the sage and 2 tbs oil. Toss un­til well com­bined. 2 Heat the re­main­ing 1 tbs oil in a flame­proof roast­ing pan over medium-high heat. Cook the pork chops for 3 min­utes each side or un­til golden brown. Trans­fer to a plate. 3 Trans­fer potato mix­ture to roast­ing pan. Roast on top shelf in oven for 25 min­utes or un­til golden. Place the pork on top of veg­eta­bles and roast for a fur­ther 10 min­utes or un­til the pork is cooked through. 4 Mean­while, finely chop half the re­main­ing sage and place in a bowl. Add the but­ter, wal­nut and mus­tard. Stir to com­bine. 5 Spoon but­ter mix­ture onto pork. Sprin­kle with the re­main­ing sage.

PER SERVE • 48g pro­tein • 36g fat (7g sat­u­rated fat) • 30g carb • 10g di­etary fi­bre • 659 Cals (2756kj)

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