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Pork and winter veg traybake with speedy rhubarb relish


Serves: 4
timePrep time: 20 mins
timeTotal time:
Pork and winter veg traybake with speedy rhubarb relish
Recipe photograph by Kris Kirkham

Pork and winter veg traybake with speedy rhubarb relish

The side serving of rhubarb relish perks up this pork and veg traybake - on the table in 30 minutes

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
448Kcal
Fat
11gr
Saturates
2gr
Carbs
30gr
Sugars
28gr
Fibre
16gr
Protein
50gr
Salt
0.6gr

Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes

Ingredients

  • 1 celeriac (about 700g), peeled and cut into 2cm chunks
  • 2 onions, cut into wedges
  • 2 tbsp vegetable oil
  • 2 x 300g packs extra-lean pork fillet medallions
  • 1 Savoy cabbage, cored and chopped
  • 1 tbsp chopped thyme, plus extra to garnish
  • 2 tsp ground cumin
  • 3-4 sticks of rhubarb, cut into 2cm chunks
  • juice of 1 orange, plus zest of ½
  • 50g caster sugar

Step by step

  1. Preheat the oven 220°C, fan 200°C, gas 7, with a large roasting tray in the oven.
  2. Place the celeriac in a heatproof bowl with 1 tablespoon of water, cover and microwave on high for 3 minutes.
  3. Drain the celeriac and toss with the onions and 1 tablespoon of oil; roast on the preheated tray for 5 minutes. Meanwhile, rub 1⁄2 tablespoon of oil and seasoning into the pork medallions and sear both sides briefly in a nonstick frying pan over a high heat.
  4. Mix the cabbage, thyme, 1⁄2 tablespoon of oil, half the cumin and seasoning together in a bowl. Add to the roasting tray and sit the seared pork on top of the vegetables. Roast for about 20 minutes until the vegetables are tender and the pork is cooked through.
  5. Meanwhile, place the rhubarb, remaining ground cumin, orange juice, zest and caster sugar in a pan and simmer, covered, over a low-medium heat for 12-15 minutes until the rhubarb has broken down and you have a spoonable sauce. Season to taste and serve warm with the roast pork, vegetables and a sprinkling of thyme.

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