- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Almonds add flavour and texture to the smoky mix of potato, tomato and capsicum. (RELATED RECIPE – Crackin’ roast pork)
Ingredients
- 4 (about 250g each) pork cutlets, French trimmed
- 60ml (1/4 cup) extra virgin olive oil
- 160g (1 cup) drained stuffed green olives
- 1 garlic clove, finely chopped
Spanish roast vegies
- 4 Red Delight potatoes, cut into 1cm pieces
- 2 red capsicums, cut into 2cm pieces
- 80ml (1/3 cup) extra virgin olive oil
- 3 roma tomatoes, cut into 2cm pieces
- 85g (1/2 cup) natural almonds
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons fresh oregano leaves
Method
- Step 1Preheat 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.
- Step 2Meanwhile, 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.
- Step 3Process the olives, garlic and remaining oil in a food processor until finely chopped.
- Step 4Divide Spanish roast vegetables among plates. Top with pork and olive mixture.
- Low carb
- Low sugar
- Lower gi
Nutrition
3547 kj
Energy
56g
Fat Total
8g
Saturated Fat
7g
Fibre
65g
Protein
138mg
Cholesterol
766.57mg
Sodium
6g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
For Christmas: Serve the Spanish roast vegies and green olive smash as sides with out Crackin’ roast pork. (see related recipe)
For Midweek: Make a meal out of the colourful, summery sides with simple pan-fried pork cutlets.
- Author: Leanne Kitchen
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
0
