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Pork with green olive smash and Spanish roast vegies
Pork with green olive smash and Spanish roast vegies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Smoky potato, tomato, and capsicum dish enhanced with crunchy almonds. (TRY WITH Crackin' roast pork)
Ingredients:
  • 4 (about 250g each) pork cutlets, French trimmed
  • 60ml (1/4 cup) extra virgin olive oil
  • 160g (1 cup) drained stuffed green olives
  • 1 garlic clove, finely chopped
  • 4 Red Delight potatoes, cut into 1cm pieces
  • 2 red capsicums, cut into 2cm pieces
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 roma tomatoes, cut into 2cm pieces
  • 85g (1/2 cup) natural almonds
  • 3.75 gm smoked paprika
  • 40.00 ml fresh oregano leaves
Instructions:
  • Preheat the oven to 220°C. Place potatoes and bell peppers on a baking tray, drizzle with oil, season, and roast for 15 minutes. Add tomatoes and almonds, sprinkle with paprika, and roast for another 10 minutes until vegetables are tender and golden. Finish by sprinkling with oregano before serving.
  • Heat a large frying pan over medium-high heat while brushing 2 teaspoons of oil on the pork and seasoning it. Sear the pork for 3-4 minutes on each side until fully cooked. Cover with foil and set aside to rest.
  • Finely chop the olives and garlic in a food processor along with the remaining oil.
  • Arrange the Spanish roast vegetables on plates and generously spoon the flavorful pork and olive mixture over the top.

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