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One-pan pork and pear bake

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For a simple family dinner, serve up this One-pan pork and pear bake. The harissa adds a smoky kick that'll leave your mouth watering. So delicious!

  • Serves4
  • Cook time50 minutes
  • Prep time15 minutes
One-pan pork and pear bake


  • 2 pears, cut into thick wedges
  • 1 eggplant, halved, thickly sliced crossways
  • 2 fennel bulbs, trimmed, cut into wedges, fronds reserved
  • 3 sage sprigs, plus extra to serve
  • 8 garlic cloves, unpeeled
  • ¼ cup olive oil
  • 1 tbs Middle Eastern harissa seasoning
  • 4 Coles Australian Pork Forequarter Cutlets
  • 1 bunch asparagus, trimmed, halved
  • 250g cherry tomatoes
  • Coles Bakery Pane di Casa loaf, to serve
  • Lemon wedges, to serve
  • Sage leaves, extra, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Step 2

    Combine the pear, eggplant, fennel, sage, garlic and half the oil in large bowl. Place on the prepared tray.
  3. Step 3

    Combine the remaining oil and harissa seasoning in a bowl. Rub all over pork to coat. Place the pork over the vegetables. Bake for 40 mins or until pork is just cooked though and vegetables are tender. Top with asparagus and tomatoes. Bake for 5-10 mins or until tomatoes start to soften. Sprinkle with the extra sage and fennel fronds. Serve with bread and lemon wedges.