Parmesan Pork Traybake
Tue, 3 March 2020
Ingredients
500g pork - 1 pork loin / 4 pork chops
Brine
150 mls butter milk
3 cloves garlic
Spring thyme and rosemary
1 tbsp brown sugar
1 tsp sea salt
1 tbsp dijon mustard
Crumb
100g panko breadcrumbs
50g parmesan cheese
10g fresh rosemary
5g fresh thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 egg (optional )
Traybake
2 tbsp olive oil & 2 tsp dijon (optional)
10 baby potatoes (skin on)
200g butternut squash (chopped)
2 sweet red peppers
6 shallots / 3 red onions
6 cloves garlic (skin on)
1 courgette
1 carrot
2 apples
1/2 tin chickpeas
50g baby kale
4 tbsp of balsamic glaze
Method
Brining & Pork:
- Prepare pork an hour or a day in advance; chop pork into medallion sized pieces, about 6cm square.
- Using a freezer bag place all the ingredients for the brine in the bag. Give them a shake and then add in the pork.
- Zip the back closed and pop in the fridge for an hour minimum and up to overnight if possible.
Crumb:
- Grate the parmesan cheese, finely chop the rosemary and thyme and combine together.
Traybake:
- Quarter the baby potatoes, deseed and chop the peppers, peel and quarter the onions/shallots.
- Spiralize the carrot and courgette, open & drain the tin of tomatoes , wash & dry the kale.
- Open the bag of butternut squash, core and cut the apple into chunks, pop the cloves of garlic from bulb and leave skins on.
Assemble & Cook
- Preheat oven to 180?. Put 2 tbsp oil on the oven tray and heat in the oven.
- Remove the pork from the bag. Allow to drip and drain a little. Coat each piece in the crumb.
- To heated tray add potatoes, squash, peppers, onion, garlic, apple & chickpeas. Season and bake for 25 mins.
- Remove and add carrot and courgettes. Stir through and return to the oven for a further 25 mins.
- Heat 1 tbsp oil on another oven tray and add pork. Bake in the oven for 25 mins.
- Remove, stir through kale, pop garlic out of its skin and drizzle traybake with balsamic glaze. Toss everything together.
