I’m not a big fan of barbeques, with our unpredictable weather they always have to be organised at the last minute and I find it easier to cook inside and then take my food outside to eat it! This weekend has been perfect for outside eating and on Saturday we had this ‘Smoky one-tray pork and vegetables’
I’m on a mission to lose a few pounds and now that the kitchen re-fit and wedding are past I don’t have any more excuses! So I bought a copy of Slimming World Magazine as it was full a rather tasty looking low fat food.
It is a fairly simple recipe ‘one tray’ gives it away don’t you think? However, I have made a few adjustments as the potatoes weren’t quite cooked and I had to cook it all longer so that the meat got a bit dry and hard. However that is probably me as the recipe did say to slice thinly, somehow I feel that those little new potatoes should not be sliced too thin but be in nice chunks, so if you want to do the chunky potatoes either par boil them for a few minutes before roasting or put them in the tray first and cook for 10 minutes before starting to add the other ingredients!
Smoky one-tray pork and vebetables
1lb 10oz/737g new potatoes, sliced thinly
3 mixed peppers, deseeded and sliced
1 aubergine, cut into chunks
2 courgettes (zuchinni) cut into chunks
7oz/198g baby onions peeled and quartered
3 small rosemary sprigs
3 bay leaves
2 tsp smoked paprika
1 small garlic bulb, cut in half horizontally
1 tsp oil (or Fry Light)
Salt & freshly ground pepper
1lb 12oz (800g) pork tenderloin fillet, all visible fat removed and cut into 1 in/2.5cm chunks
1. Preheat your ovento 220C/425F/Gas7. Place the potatoes in a roasting tray along with the peppers, aubergine, courgettes, onions, rosemary bay leaves, smoked paprika and garlic. Add the oil, shake to coat the vegetables and season to taste.
2. Roast in the oven for 10 minutes. Shake the tray and add the pork pieces. Cook for a further 10 mintues. Turn down the oven to 180C/350F/Gas4 and cook for another 20 minutes, shaking occasionally.
3. Discard the bay leaves. Squeeze the garlic out of the halved bulbs, mix with the meat and vegtables, divide between four bowls and serve.
Slimming World Magazine, June 2010
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