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Jerk pork & sweet potato traybake
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450g Waitrose Duchy Organic Free Range British Pork Fillet
1 tsp olive oil
1 tsp Bart Jerk Seasoning
1 lime, juice, plus wedges to serve
1 tsp Cooks’ Ingredients Reduced Salt Light Soya Sauce
2 salad onions, chopped
½ Scotch bonnet chilli (or fresh jalapeño), deseeded and finely diced
1 onion, sliced into rings
2 sweet potatoes, scrubbed and cut into chunks
½ x pointed spring cabbage, cut into wedges
Thyme leaves, to garnish
1. Preheat the oven to 220°C, gas mark 7 and line a large baking tray or ovenproof dish with parchment paper. Remove the pork from the fridge 20 minutes before cooking.
2. Add the olive oil, jerk seasoning, lime juice, soya sauce, salad onions and chilli or jalapeño to a blender and blitz to make a smooth paste. Pour the marinade over the pork and turn until thoroughly coated.
3. Add the onion rings, sweet potatoes and cabbage to the lined tray or dish and place the marinated pork on top. Bake for 25-35 minutes, or until the pork is thoroughly cooked with no pink meat and the juices run clear, and the vegetables are tender. Slice the pork, scatter everything with thyme leaves, and serve immediately, with any resting juices and the lime wedges to squeeze over.
Cook’s tip This recipe would also work with pork shoulder, chicken, turkey or white fish fillets. Just ensure they are thoroughly cooked before serving. Fish will cook quicker than pork, so start cooking the vegetables first, then add the fish to the top for the last 10-20 minutes (depending on the size of the fillets), until cooked through.
Typical values per serving:
High in protein/1 of your 5 a day
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