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Rosemary pork with sweet potato, sprouts and grapes tray bake

Rosemary pork with sweet potato, sprouts and grapes tray bake

Total Time
55 min
15 min
40 min
Colourful sweet potato wedges, brussels sprouts, and grapes make this tray bake dinner pretty on the plate. The tang of the grainy mustard and warm sweetness of the grapes complements the lean pork. If you like your veggies on the firmer side, add the sprouts after the sweet potatoes have been roasting for about 10 minutes.


Orange sweet potato (kumara)

400 g, scrubbed

Brussels sprouts

500 g, trimmed and halved

Brown onion

1 medium, thinly sliced

Fresh rosemary

1 tsp

Olive oil

1 tbs

Pork medallion or loin steak, raw

500 g, (4 x 125g steaks)

Whole grain mustard

2 tbs


2 cup(s), (340g), red, seedless


  1. Preheat oven to 220°C.
  2. 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.
  3. 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.
  4. 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.


TIP: Replace fresh rosemary with 2 tsp dried rosemary leaves to use your pantry staples.