Take one baking tray, add ingredients, slide it into a warm oven and let the flavours mingle as meat becomes golden and vegies turn crisp on the outside and tender on the inside.
Ingredients
- 6 pork cutlets
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 large red onion, halved, cut into wedges
- 6 Lebanese eggplants, halved lengthways (see note)
- 3 zucchini, quartered lengthways
- Olive oil spray
- 2 red apples, halved, cored, cut into thick wedges
- 2 x 275g pkts baby roma truss tomatoes
Method
- Step 1Preheat oven to 200°C. Sprinkle both sides of pork with the seasoning. Heat the oil in a large heavy-based flameproof roasting pan over medium heat. Cook the pork for 2 minutes each side or until golden. Transfer to a plate.
- Step 2Place the onion, eggplant and zucchini in the pan. Spray with oil and season with salt and pepper. Roast for 15 minutes or until the vegetables just start to soften.
- Step 3Arrange the pork, apple and tomatoes in the pan with the vegetables. Roast, using a spoon to remove any excess liquid from the pan halfway through cooking, for a further 20 minutes.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Paleo
Nutrition
1028 kj
Energy
6g
Fat Total
1g
Saturated Fat
5g
Fibre
33g
Protein
76mg
Cholesterol
292.89mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
If Lebanese eggplants are unavailable, use regular eggplant and cut into 3cm pieces.
- Author: Michelle Noerianto
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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