Sticky Mango Pork Traybake
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
- ⅓ 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.
