Pork, apple and leek traybake
- 400g pork lean fillet, trimmed and cut into chunks
- 4tbsp rapeseed oil
- 10 sprigs thyme
- 1tsp Dijon mustard
- Zest and juice 1 lemon
- 1 onion, cut into wedges
- 200g baby potatoes, halved
- 1 bulb fennel, quartered
- 1 leek, cut into chunks
- 1 red apple, quartered
- 10g rosemary sprigs
- ½ reduced-salt veg stock cube, made up to 100ml
- 150g vine cherry tomatoes (on the vine)
- 1tbsp balsamic vinegar
- 1tbsp clear honey
Preheat the oven to 180C/160C Fan/Gas 4.
Put the pork in a bowl and mix with 2tbsp of the oil, the thyme, mustard and lemon juice. Cover and chill.
Meanwhile, in a roasting tin, toss together the onion, potatoes, fennel and 1tbsp of the oil; season with black pepper. Roast for 15 mins.
Add the leek, apple and rosemary, then gently stir together. Add the pork and cook in the oven for 10 mins.
Pour in the stock and cook for another 15 mins.
Roast the tomatoes in a separate tin with 1tbsp oil and the vinegar for 10 mins or until starting to burst.
Remove the traybake from the oven and brush the pork with the honey. Sprinkle with black pepper and lemon zest and serve with the tomatoes.