Pork, rhubarb & sage traybake

Name: Pork, rhubarb & sage traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 clove(s) Garlic large, unpeeled; 600 g New potatoes, raw halved; 1 tablespoons Olive Oil; 4 spray(s) Calorie controlled cooking spray; 500 g Pork Tenderloin, raw cut into 8 medallions; 300 g Rhubarb chopped; 1 tablespoons, level Honey clear; 1 zest(s) of 1 Orange(s); 6 teaspoons Sage, fresh torn; 4 portion(s), medium Green Beans steamed, to serve

SmartPoints® value per serving

Total Time

50 min

Prep

10 min

Cook

40 min

Serves

Difficulty

Easy

Ingredients

Garlic

3 clove(s), large, unpeeled

New potatoes, raw

600 g, halved

Olive Oil

1 tablespoons

Calorie controlled cooking spray

4 spray(s)

Pork Tenderloin, raw

500 g, cut into 8 medallions

Rhubarb

300 g, chopped

Honey

1 tablespoons, level, clear

Orange(s)

1 zest(s) of 1

Sage, fresh

6 teaspoons, torn

Green Beans

4 portion(s), medium, steamed, to serve

Instructions

Preheat the oven to 200°C, fan 180°C, 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.
Serve with the green beans.

Pork, rhubarb & sage traybake

Ingredients

Instructions

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