Pork, Rhubarb and Sage Traybake

Pork, Rhubarb and Sage Traybake
found in Mains - Meat Dishes

8 SPs

Prep: 10 minutes

Cook: 40 minutes

Difficulty:

Moderate

The tartness of rhubarb, mixed with the taste of pork and the herbiness of sage.

Ingredients

3 garlic cloves, unpeeled3 garlic cloves, unpeeled
600g new potatoes600g new potatoes
1 tbsp olive oil1 tbsp olive oil
1 calorie controlled cooking spray1 calorie controlled cooking spray
500g pork tenderloin fillets, cut into medallions500g pork tenderloin fillets, cut into medallions
300g rhubarb, choped300g rhubarb, choped
1 tbsp clear honey1 tbsp clear honey
1 orange zest1 orange zest
1 bunch(es) fresh sage leaves, torn1 bunch(es) fresh sage leaves, torn

Directions

Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Put the garlic and potatoes in a large roasting tin. Drizzle over the oil and roast for 20-25 minutes until golden.

Meanwhile, mist a nonstick frying pan with cooking spray and set over a medium heat. Fry the pork for 1 minute each side, until just starting to brown.

Stir together the rhubarb, honey and zest, then add to the roasting tin with the pork and sage. Roast for 10-15 minutes, or until the pork is cooked through.