Recipes
Pork, apple and leek traybake
Classic herby flavours blend with zingy apples, tender pork fillet and baby potato roasties
Classic herby flavours blend with zingy apples, tender pork fillet and baby potato roasties
(17 votes)
Cook: 45 Mins
Serves: 4
Price: £1.56 per serving
Nutritional Information
Each 404g serving contains
Energy
1523kj
364kcal
1523kj
364kcal
18%
Fat
13.3g
13.3g
Med
19%
19%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
14.5g
14.5g
High
16%
16%
Salt
0.24g
0.24g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
377kj/90kcal
Typical energy values per 100g:
377kj/90kcal
Ingredients
400g pork lean fillet, trimmed and cut into chunks
4tbsp rapeseed oil
10 sprigs thyme
1tsp Dijon mustard
Zest and juice 1 lemon
1 onion, cut into wedges
200g baby potatoes, halved
1 bulb fennel, quartered
1 leek, cut into chunks
1 red apple, quartered
10g rosemary sprigs
½ reduced-salt veg stock cube, made up to 100ml
150g vine cherry tomatoes (on the vine)
1tbsp balsamic vinegar
1tbsp clear honey
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Put the pork in a bowl and mix with 2tbsp of the oil, the thyme, mustard and lemon juice. Cover and chill.
3
Meanwhile, in a roasting tin, toss together the onion, potatoes, fennel and 1tbsp of the oil; season with black pepper. Roast for 15 mins.
4
Add the leek, apple and rosemary, then gently stir together. Add the pork and cook in the oven for 10 mins.
5
Pour in the stock and cook for another 15 mins.
6
Roast the tomatoes in a separate tin with 1tbsp oil and the vinegar for 10 mins or until starting to burst.
7
Remove the traybake from the oven and brush the pork with the honey. Sprinkle with black pepper and lemon zest and serve with the tomatoes.