Pork, apple and leek traybake

Pork, apple and leek traybake

Classic herby flavours blend with zingy apples, tender pork fillet and baby potato roasties

, 27 January 2021

(14 votes)

Pork, apple and leek traybake
  • 45 Mins

  • Serves: 4

  • Price: £1.56 per serving

Nutritional Info
Each 404g serving contains
  • Energy

    1521KJ

    364KCAL

    18%
  • Fat

    13.3g

    med

    19%
  • Saturates

    1.6g

    low

    8%
  • Sugars

    14.5g

    low

    16%
  • Salt

    0.24g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 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
Method
  • 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.