Nut-crusted pork and roasted vegetables
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2
| Prep | 5 min | |
| Cook | 5 min |
- Cauliflower, 2 cup(s), cut into florets
- Red capsicum, ¾ capsicum(s), cut into thick strips
- Red onion, 1½ small, cut into quarters
- Extra virgin olive oil, garlic infused, 2 teaspoon(s)
- Pepper, any type, ground, 1 pinch(es)
- Pork medallion, lean, raw, 2 serve(s) (150g per serve), 2 x 150g medallions
- Dijon mustard, 2 teaspoon(s)
- Hazelnuts, 10 nut(s), finely chopped or blitzed
- Pepper, any type, ground, 1 pinch(es)
Method
Preheat the oven to 200°C conventional / 180°C fan-forced.
Line an oven tray with baking paper. In a bowl, combine cauliflower, capsicum, onion and olive oil, season to taste and toss to coat. Arrange evenly on the lined baking tray and roast for 25 to 30 minutes.
Meanwhile, pat the pork medallions dry and place on a baking tray lined with baking paper. Brush the top of each medallion with mustard, then press the nuts firmly over the surface. Season with pepper.
Bake the pork for the final 15 to 18 minutes of the vegetable cooking time, or until the pork is cooked through and the nut crust is golden. Remove from the oven and let the pork and vegetables rest on the tray for 5 minutes.
TIP: You can grind up the hazelnuts in a blender or nutribullet to make them finer. Feel free to roast any other vegetables of choice or that are in season.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.3 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 346 |
| Protein | 43 g |
| Total fat | 12.3 g |
| - Saturated fat | 1.7 g |
| Total carbohydrates | 12.9 g |
| - Total sugars | 12.1 g |
| Fibre | 6.3 g |
| Sodium | 225 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series