pork tray bake with mustard nut butter
With just 10 minutes prep time, this sublime pork and apple dinner pretty much cooks itself.
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)