PESTO PORK

AND VEGETABLE TRAY BAKE

  • 626.9
    Calories
  • 46.6g
    Total Fat
  • 40.9g
    Protein
  • 8.1g
    Total Carbohydrates
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Ingredients

Ingredients for 6 people
      

  • 3 garlic cloves, crushed
  • 1 jar Barilla Basil & Rocket Pesto
  • 6 (about 150g each) French trimmed pork cutlets
  • Olive oil spray
  • 2 x 250g punnets cherry truss tomatoes
  • 2 bunches broccolini, trimmed,
  • 1 large zucchini, coarsely chopped
  • 80g pancetta, thinly sliced
  • 1 baby fennel, fronds reserved
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 125g créme fraiche

 

 



Instructions

  1. 1 TO START

    Preheat oven to 180°C/160°C fan forced. Combine the garlic and 3 tablespoons of Pesto in a large bowl. Add pork cutlets and coat well. Heat a large non-stick frying pan over medium-high heat. Spray lightly with oil. Add the pork cutlets and cook, for 1-2 minutes each side until lightly golden. Transfer the pork to a large roasting pan.


  2. 2 PREPARE THE TRAY

    Add tomatoes, broccolini and zucchini to the roasting pan. Scrunch up pieces of pancetta and add to pan. Spray with olive oil and season. Roast for 30-35 minutes or until the pork is cooked through and vegetables are lightly golden.




  3. 3 SIDE DISH

    Meanwhile, very thinly slice or shave the fennel. Place in a bowl with the fronds, lemon juice and sugar. Mix well set aside. Soften the creme fraiche in a separate bowl. Fold through remaining pesto, creating a swirl.




  4. 4 SERVE
    Serve the pork and vegetables with the Pesto créme fraiche and fennel side salad.


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