Pork with green olive smash and Spanish roast vegies

Cooking Meat Pork with green olive smash and Spanish roast vegies

Almonds add flavour and texture to the smoky mix of potato, tomato and capsicum. (RELATED RECIPE - Crackin' roast pork)

Lables: Low carb Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 220°C. To make Spanish roast vegies, place potato and capsicum on a baking tray. Drizzle over the oil. Season. Roast for 15 minutes. Add the tomato and almonds. Sprinkle with paprika. Roast for a further 10 minutes or until vegetables are tender and golden. Sprinkle with the oregano.
  2. Meanwhile, heat a large frying pan over medium-high heat. Brush pork with 2 teaspoons oil. Season. Cook for 3-4 minutes each side or until cooked. Cover with foil. Set aside to rest.
  3. Process the olives, garlic and remaining oil in a food processor until finely chopped.
  4. Divide Spanish roast vegetables among plates. Top with pork and olive mixture.

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4 pork cutlets, French trimmed
60ml extra virgin olive oil
160g drained stuffed green olives
1 garlic clove, finely chopped
4 Red Delight potatoes, cut into 1cm pieces
2 red capsicums, cut into 2cm pieces
80ml extra virgin olive oil
3 roma tomatoes, cut into 2cm pieces
85g natural almonds
1 1/2 tsp smoked paprika
2 tbsp fresh oregano leaves

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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