Something Traybake Pork
with Stone Fruit Salad
What better way to ring in summer-y flavours than with fresh fruit staples tomato and stone fruit. Tomatoes are used to brighten up a baking sheet cen-tric dinner of potato coins and Italian Seasoned pork chops, while stone fruit slices bring welcomed sweetness tender spinach salad.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
300 g
Pomme de terre à chair jaune
1 pièce(s)
Oignon rouge
2 pièce(s)
Tomate
56 g
Jeunes épinards
1 pièce(s)
Fruit à noyau
7 g
Persil
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
5 g
Mélange d’épices aux fines herbes italiennes
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Sésame, Soya, Blé, Oeuf, Poisson)
Pas inclus dans votre livraison
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Line a baking sheet with parchment paper.
- Cut potatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch slices.
- To a parchement-lined baking sheet, add potatoes, three quarters of the onion, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10-12 min until beginning to turn golden.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
- Finely chop parsley.
- Finely chop remaining onions.
- Pat pork dry with paper towels. Season with salt, pepper and remaining Italian Herb Spice Blend.
- Drizzle 1/2 tbsp (1 tbsp) oil pork and toss to coat.
- Once potatoes have been roasting for 10-12 min, remove from oven.
- Stir veggies and push to one side of baking sheet.
- Arrange pork on other side of baking sheet.
- Roast in the middle of the oven for 10-12 min until pork is cooked through and veggies are tender and golden. (NOTE: for 4 servings, divide pork between baking sheets)
- Meanwhile, to a medium bowl, add tomatoes, half the parsley, half the vinegar, remaining onions and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to coat.
- To a large bowl, add remaining vinegar, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.
- Add spinach and stone fruit to bowl of dressing. Toss to coat.
- Thinly slice pork, if desired.
- Divide roasted veggies, salad and pork between plates.
- Spoon brushetta mix over pork.
- Sprinkle cheese overtop.
