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Tray-Baked Pork & Vegetables
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Tray-Baked Pork & Vegetables

We’ve had requests for more pork recipes so here is our new tray bake where all the meat and veges are cooked together. Searing the pork caramelises the meat and locks in the juices. The flavours and ingredients are simple but the result is impressive!
Makes 4
Prep Time 20 minutes
Cook Time 1 ½ hours
Easy as
10g vegetable oil
1 leek, trimmed, washed and sliced
600g assorted vegetables cut into chunks
2 tsp Gregg's Rubbed Sage
600g pork loin chops, fat removed
2 x 400g cans Wattie's Savoury Tomatoes
½ cup pearl couscous
Fresh parsley leaves to garnish


Avg. Quantity per Serving Avg. Quantity per 100g
Energy 1850 kJ 320 kJ
Protein 40.2 g 7.0 g
Fat, total 11.7 g 2.0 g
- saturated fat 3.6 g 0.6 g
Carbohydrate 38.7 g 6.7 g
- sugars 14.4 g 2.5 g
Dietary Fibre 6.9 g 1.2 g
Sodium 720 mg 125 mg
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Step 1
Preheat oven to 170°C (fan assisted). Place prepared vegetables into a deep roasting dish.
Step 2
Heat a dash of oil in a frying pan and quickly brown the pork over a high heat.
Step 3
Sit the pork chops on the vegetables. Sprinkle over Gregg's Rubbed Sage.
Step 4
Pour over Wattie's Savoury Tomatoes. Cover dish with foil. Bake for 1 ¼ hours. Remove from the oven.
Step 5
Scatter over pearl couscous, stirring to make sure it is covered with the sauce. Cover with the foil.
Step 6
Return the dish to the oven and continue cooking for a further 15-20 minutes until pork and couscous are cooked and vegetables are tender. Garnish with chopped parsley.
Step 7
Serve with steamed broccoli or beans on the side.
*We used a mix of pumpkin, parsnip, celery, kumara and carrots, but any combination of your favourite vegetables will work.
What do I need?
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vegetable oil
assorted vegetables
Gregg’s Rubbed Sage
pork loin
Wattie’s Savoury Tomatoes
pearl couscous
parsley leaves
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