The Dinner Planner

Sticky Mango Pork Traybake

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients
 

  • 500 grams pork fillet – sliced into two pieces
  • 2 tbsp olive oil
  • 600 grams sweet potato sliced into 2-3cm chips
  • 3 large carrots sliced into 1cm chips
  • 200 grams green beans
  • 2 garlic cloves – crushed
  • 1 tbsp ginger – finely grated
  • cup mango chutney
  • ½ cup greek yoghurt

Instructions
 

  • Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  • Toss the sweet potato and carrot in a roasting tray with garlic, ginger, 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes
  • Meanwhile, heat oil in a frying pan over medium-high heat. Add pork. Cook. turning, for five minutes or until browned on all sides. Remove pan from heat.
  • .Add l/4 cup mango chutney. Turn pork to coat in chutney. Add pork and green beans to vegetables in oven. Drizzle pork with chutney from pan.
  • Bake for 10 minutes or until vegetables are tender and pork is just cooked through. Remove the pork to rest for a minute.
  •  Meanwhile, place yoghurt in a serving bowl. Season with salt and pepper. Swirl through remaining chutney.
  • Slice pork. Serve with vegetables and yoghurt sprinkled with coriander. 

Tips and Variations

GLUTEN FREE:
VEGETARIAN: swap the pork for cauliflower cut into steaks. Toss through the chutney before popping on the tray. 
SHORTCUTS AND VARIATIONS:
We used both the Pataks and Sharwood Mango Chutney in our tests. The Pataks has a lot more spices included, whilst the Sharwood is a ‘plainer’ chutney. 

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