Pork with Pears and Rosemary Traybake
The combination of pork and pear is nothing new. It's a true classic and we just love it. Fatty, juicy pork, complimented by sweet, caramelised pears and sweet potatoes. A sophisticated meal that's on the table in no time and utterly delicious to boot.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan and find the largest flat tray you have (you may need 2). Line them with greaseproof paper. Wash and slice (no need to peel) the sweet potatoes into 0.5cm round slices. Cut the pears into wedges, remove the woody core (again, no need to peel) and peel and cut the shallots into wedges (1/4's or 1/8s depending on their size). Place it all onto your large baking tray.
Step 2
Chop the rosemary and scatter it over the veggies along with a generous pinch of salt, lots of black pepper, maple syrup (or runny honey), wholegrain mustard and a drizzle of olive oil. Mix well before placing the tray into the preheated oven (middle shelf) to cook for 30-35 minutes.
Step 3
Meanwhile, dry the pork well with absorbent kitchen towel and season with salt and pepper. Place a large frying pan onto the stove and turn the heat to high. Add the remaining oil and all of the butter. Once foaming and really hot, lay in the pork medallions and hard fry for 1-2 minutes per side depending on the thickness of your medallions. Remove from the pan and keep the pan juices. They don't need to be cooked through at this point, just sealed and browned.
Step 4
If serving with crispy kale, once the veggies in the oven have had 35 minutes, lay the kale onto another large baking tray and season with a little more salt and a tiny drizzle of oil. Place the tray onto the top shelf in the oven along with the veggies and cook until crispy. This will take about 10-12 minutes.
Step 5
When the sweet potatoes are nearly cooked through and caramelised (around 40 mins), remove the veg tray from the oven and lay the seared pork on top. Pour over any juice from the pan you cooked the pork in and cook for 3-4 minutes in the oven to heat through. Remove from the oven, along with the crispy kale.
Step 6
Serve the roasted sweet potatoes, shallots and pears, with the pork and don't forget a generous scattering of crispy, crunchy kale, if using! Don't forget a spoonful of mustard on the side.
- Ingredients
- Based on 4 servings
-
8 Pork Loin Medallions, fat trimmed 2x Sainsbury's British Pork Loin Medallions x4 400g -
200g Kale 1x Sainsbury's Kale 200g -
30g Butter 1x Sainsbury's British Butter, Unsalted 250g -
4 Shallots, peeled and quatered 1x Sainsbury's Echalion Shallots 400g -
1 tbsp Maple Syrup, or runny honey 1x Clarks Original Maple Syrup with Carob Syrup 180ml -
2 tbsp Olive OIl 1x Sainsbury's Olive Oil 1L -
1.5 tbsp Rosemary, chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
4 Pears, cut into wedges and cored 4x Sainsbury's Conference Pear Single -
2 tbsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
3 Sweet Potatos, washed and sliced 3x Sainsbury's Sweet Potatoes Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g