Method
- Preheat the oven to 200℃. Place the potatoes and 1 tablespoon of oil in a large roasting tray and toss to coat. Lightly season with salt and pepper. Bake for 25 minutes or until the potatoes are tender.
- Meanwhile, put the pork, seasoning and remaining oil in a bowl. Toss to coat. Set aside to marinate.
- Add the capsicum, zucchini, tomatoes and corn to the potatoes and bake for 15 minutes or until vegetables are starting to soften.
- Add the pork and bake for a further 15 minutes for medium rare or until cooked to your liking. Serve.
Serving tip
Serve sprinkled with fresh coriander leaves and a fresh side salad.
Variations
Use chicken tenderloins instead of pork, if preferred.
Cooking tips
Pork doesn’t need to be overcooked to be safe. In fact, pork can be eaten with a hint of pink in the middle.
Money-saving tips
Use frozen corn cobs instead of fresh.
Storage tip
TO REFRIGERATE: Store pork and veggies in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
Nutrition tips
Leaving the skin on the potatoes means they keep natural nutritional goodness like fibre, antioxidants, potassium and vitamin C.
