Some Sundays I just don’t want to cook a roast with all the trimmings and yesterday was one of those days. I was busy finishing the next bariatriccookery newsletter which will be sent out this week so I had to delve into the freezer to see what could help provide a speedy meal.
I came across some thin-cut pork loin steaks (yellow-stickered so a bargain buy a couple of weeks ago) and thought they would make a great tray bake meal. Too right they did – mixed and matched with some aubergine/eggplant, cherry tomatoes, red onion and a few baby new potatoes they made a veritable feast. The secret I think was in adding some home-made sun-dried tomato paste (which also was flavoured with garlic and herbs) to pack in the flavour before cooking, but if you are time poor then substitute ready-made red pesto instead.
Just 5 minutes to prepare and 30 minutes to cook means it’s a super simple recipe and joins others in our archive of such recipes. I think it’s a dish that is worthy of making any day of the week – not just Sunday!
SUN-DRIED TOMATO PORK TRAY BAKE
1 aubergine/eggplant, diced
1 red onion, chopped
400 g/14 oz baby new potatoes, cut into bite-sized pieces
low-fat cooking spray or mist
salt and freshly ground black pepper
40 g/1½ oz sun-dried tomatoes with garlic and herbs, drained
20 g/¼ cup grated Parmesan cheese
zest of 1 lemon
4 thin-cut pork loin steaks
250 g/8 oz cherry tomatoes on the vine
- Preheat the oven to 200 C/400 F/gas 6.
- Place the aubergine/eggplant, onion and potatoes in a large roast tin/pan and spritz generously with low-fat cooking spray or mist. Season and mix well then roast in the oven for 20 minutes.
- Meanwhile to make the paste, blitz the sun-dried tomatoes, Parmesan and half of the lemon zest in a blender or food processor to make a rough paste (or use red pesto as mentioned in intro). Spread over the pork steaks and place on top of the vegetables along with the tomatoes (still on their stalks) and roast for a further 10-12 minutes, or until the pork is cooked through.
- Garnish with the remaining lemon zest to serve.
WLS PORTION: ½
CALORIES PER PORTION: 332
PROTEIN: 22.3 g
CARBOHYDRATE: 26.2 g
FAT: 15.3 g
Image courtesy of http://www.tesco.com