Roasted pork filleted with medditerran veg

Name: Roasted pork filleted with medditerran veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Mediterranean
Ingredients: 1tsp paprika 2 tbsp olive oil 1 x 350g pork loin 1 courgette, halved lengthwise and sliced into 1cm half moons 2 medium red peppers, deseeded and sliced into 2cm wedges 1aubergine, cut into 2cm pieces 2 tbsp balsamic vinegar 2 level tbsp sun-dried tomato pesto %2-1 tsp Dijon mustard; Aubergine; 2 red peppers

1 step

Prep:15minCook:30min

Updated at: Sat, 01 Jun 2024 17:23:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories222.3 kcal (11%)

Total Fat12 g (17%)

Carbs10.6 g (4%)

Sugars7.4 g (8%)

Protein18.7 g (37%)

Sodium77.1 mg (4%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tsppaprika

2 into 2 cm

2 Tbspolive oil

350gpork loin

1courgette

2red peppers

2 Tbspbalsamic vinegar

sun-dried tomato pesto

1 tspdijon mustard

aubergine

2red peppers

Instructions

Step 1

1. Preheat the oven to 220°C / Fan 200°C / Gas 8 and line a large baking tray with baking parchment 2. Mix the paprika with % tablespoon of the olive oil and use to coat the pork loin. Season well with salt and freshly ground black pepper. 3. Place the courgette, peppers and aubergine on one side of the prepared tray. Drizzle with 1 tablespoon of the oil and season. to 4. Place a frying pan over a very high heat with the remaining oil. When the oil is smoking, sear the pork on all sides for 2-3 minutes, until it is nicely browned Transfer to the tray with the vegetables and roast in the oven for 30 minutes. Remove the pork and set aside to rest for about 5 minutes before slicing 5. Meanwhile, mix the balsamic vinegar, sun-dried tomato pesto and mustard together in a bowl. Serve the pork and roasted vegetables with the balsamic and sun-dried tomato sauce drizzled on top.