adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork tray bake with mustard nut butter
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Creamy mustard nut butter enhances this simple pork and potato tray bake, making it a delightful midweek meal addition.
Ingredients:
  • 500g pkt microwave white mini potatoes
  • 2 Pink Lady apples, cored, cut into 12 thin wedges
  • 1 red onion, peeled, cut into 12 thin wedges
  • 1 bunch fresh sage, leaves picked
  • 4 pork mid-loin chops
  • 60g garlic butter, at room temperature
  • 65g (1/4 cup) walnut halves, coarsely chopped
  • 11.80 gm Dijon mustard or horseradish mustard
Instructions:
  • 1. Preheat your oven to 220C (200C fan forced) and set it aside. 2. Microwave the potatoes according to the packet directions for 5 minutes, or until they are just tender. Allow them to cool slightly, then cut each potato in half. 3. Place the halved potatoes in a large bowl. 4. Add the apple, onion, half the sage leaves, and 2 tablespoons of oil to the bowl with the potatoes. 5. Toss everything together until well combined.
  • Heat the 1 tablespoon of oil in a roasting pan on medium-high heat. Sear the pork for 3 minutes on each side until golden brown. Plate the pork.
  • Spread the potato mixture onto a roasting pan and roast on the top shelf in the oven until golden, about 25 minutes. Add the pork on top of the vegetables and continue roasting for another 10 minutes, or until the pork is fully cooked.
  • Finely chop the remaining sage leaves and place them in a bowl. Mix in butter, walnuts, and mustard until fully combined.
  • Spread the butter mixture over the pork and garnish with the rest of the sage leaves.

Similar Recipes