Roast Pork with Mixed Grains and Rainbow Vegetables
Serve up a great tasting, colourful and fuss-free meal for six people with this easy roast pork recipe. If there are any cooked pork leftovers use them up in stir-fries, curries and taco fillings.
Ingredients
- 1 x 1.4kg lean pork loin joint,, skin scored with a sharp knife
- 4 red onions,, peeled, cut into quarters
- 2 fresh bay leaves,, optional
- 100ml hot low salt vegetable stock
For the mixed grains and rainbow vegetables:
- 1 large red pepper,, cored, deseeded and cut into medium chunks
- 1 large yellow pepper,, cored, deseeded and cut into medium chunks
- 1 large orange pepper,, cored, deseeded and cut into medium chunks
- 2 medium courgettes,, cut into medium chunks
- low calorie cooking spray,
- 2 x 250g pouches wholegrain rice and quinoa mix
- 1 x 100g pack baby spinach leaves
- 2 tablespoons freshly chopped parsley
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark
- 2. Put the onions in a large non-stick roasting tin. Place the joint on top of the onions and season well. Add the bay leaves and pour the stock around the onions. Roast uncovered for 1-1½ hours.
- Put the peppers and courgettes in a non-stick roasting tin, spray with the low calorie cooking spray, toss gently, season and roast for 40 minutes on a separate oven shelf, shaking occasionally.
- Remove the roasting tin with the pork from the oven. Transfer to a warm plate, cover with foil and leave to rest for 15-20 minutes.
- Meanwhile, prepare the rice according to the pack instructions, transfer to a large bowl and toss through the peppers, courgettes and onions from the roasting tin, spinach leaves and herbs. Season well.
- Thinly slice the pork and serve on top of the mixed grains and rainbow vegetables. Spoon over any meat juices from the roasting tray and serve.
Use any leftover cooked roast pork in stir-fries, curries, or as a filling for sandwiches or tacos. Do ensure your leftover pork is piping hot before serving.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 428kcal21% | 7.7g11% | 2.4g12% | 10.5g12% | 0.64g11% |
| Carbs | Fibre | Protein |
|---|---|---|
| 33.5g13% | 7.5g31% | 56.4g113% |
