Mexican-style pork and veggie tray bake

This speedy pork and veggie bake is a great recipe for those busy weekdays.

4

5m

20m

Ingredients

  • 3 corn cobs, husks and silk removed, quartered crossways
  • 2 zucchini, thickly sliced crossways
  • 1 yellow capsicum, seeded, chopped
  • 2 small red onions, cut into wedges
  • 1/4 cup (60ml) garlic-infused olive oil
  • 1 tbs smoked paprika
  • 1 tbs ground cumin
  • 4 Coles Australian Pork Loin Chops
  • 250g vine-ripened cherry tomatoes
  • 1 avocado, stoned, peeled, sliced
  • 1/3 cup coriander sprigs
  • Lime wedges, to serve

Method

STEP 1

Preheat oven to 200°C. Arrange the corn, zucchini, capsicum and onion in a roasting pan. Drizzle with 2 tbs oil. Season. Bake for 10 mins.

STEP 2

Meanwhile, combine paprika and cumin in a bowl. Rub paprika mixture all over the pork. Heat the remaining oil in a large frying pan over medium-high heat. Cook pork for 1 min each side or until browned.

STEP 3

Add the pork and tomatoes to the roasting pan. Season. Bake for 10 mins or until pork is cooked through and vegetables are tender.

STEP 4

Serve pork and vegetables with avocado, coriander and lime wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.