SPEEDY SPAN­ISH PORK ROAST

YOURS (UK) - - Inspiring You -

SERVES: 2 PREP: 10 MINS COOK: 40 MINS

1. Pre­heat oven to 220°C/425°F/Gas Mark 7.

2. In a large bak­ing dish com­bine 1 small sweet potato, cut into wedges, 1 coarsely chopped red pep­per,

8 Brus­sels sprouts, halved, 1 red onion, cut into wedges and 3 cloves of gar­lic, un­peeled. Sprin­kle with 1 tsp smoked pa­prika and driz­zle 1 tsp olive oil. Toss the veg­eta­bles to coat. Bake for 40 mins un­til veg­eta­bles are golden and ten­der, adding a quar­tered tomato to the dish 10 mins be­fore the end.

3. Mean­while heat a pan on high and brush 2 pork cut­lets with 1 tsp olive oil. Cook for 4 mins each side. Re­move from the heat and leave to rest.

4. Boil, steam or mi­crowave 200g (7oz) green beans un­til ten­der.

5. Serve the pork with the roasted veg and green beans.

Per serv­ing: 424 cals, 11g fat (3g sat fat), 18g sugar, 0.3g salt Food­tolove.com.au Pic: Louise Lis­ter, bauer­syn­di­ca­tion.com.au

GLUTEN­FREELOW SODIUMLOW SAT FATHIGH PRO­TEIN2 OF YOUR 5 A DAY

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