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)

Recipe «Pork with green olive smash and Spanish roast vegies» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.