Rosemary pork with sweet potato, sprouts and grapes tray bake
Orange sweet potato (kumara)
400 g, scrubbed
500 g, trimmed and halved
1 medium, thinly sliced
Lean pork medallion or loin steak, raw
475 g, (4 x 125g steaks), fat trimmed
Whole grain mustard
2 cup(s), (340g), red, seedless
- Preheat oven to 220°C.
- Cut sweet potato into long, thin wedges. Combine sweet potatoes, brussels sprouts, onion and 2 teaspoons rosemary on a large, shallowsided baking tray. Season with salt and pepper, then drizzle with oil and toss well. Spread mixture evenly over tray. Bake for 25 minutes.
- Meanwhile, season pork with salt and pepper. Combine mustard and remaining rosemary in a small bowl. Rub mustard mixture evenly over pork and set aside.
- Remove tray from oven. Using a spatula, turn vegetables, then make 4 hollows in mixture. Place a pork steak in each hollow, making sure each one is sitting on the hot tray, then scatter grapes over top. Return tray to oven and bake for 10-15 minutes, or until pork is cooked through and sweet potatoes are tender. Set aside to rest for 3 minutes before serving.