Honey Fried Pork & Balsamic Veg

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Serves: 4

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Prep: 5 mins

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Cook: 25 mins

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Kcal pp: 574

Ingredients Jump to method

Fruit & Veg

1 head broccoli

2 carrots

4 garlic cloves

2 red onions

2 mixed-color peppers

1.4 lb sweet potatoes


Meat

1 lb diced pork shoulder


Bread & Baking Goods

2 tbsp honey


Pantry

Salt and pepper

Olive oil

Balsamic vinegar

Method

Start by preheating the oven to 400ºF.


Peel and chop the sweet potatoes into 2 cm chunks, place them on an oven tray, and season with salt and pepper. Drizzle with olive oil and place in the preheated oven for 25 minutes.


Meanwhile, peel and cut the red onions into quarters. Deseed and cut the peppers into large chunks. Then peel and chop the carrots into 1cm slices. Separate the broccoli florets, halving any large pieces. When the sweet potatoes have been cooking for 10 minutes, remove the tray and add the cut-up vegetables making sure everything is evenly spread on a single layer. Then add back to the oven for the final 15 minutes.


Season the pork with salt and pepper. Heat a drizzle of olive oil in a large pan on medium-high heat. Add the pork, and crush in the garlic to the preheated pan. Fry for 8-10 minutes or until cooked, stirring occasionally for an even cook. During the last 2 minutes, drizzle over 2 tbsp of honey stirring the pork to cover in the honey.


When the vegetables have 5 minutes left, remove them from the oven and drizzle over a generous splash of balsamic vinegar. Mix everything together and place it back in the oven for the final 5 minutes.


Once the pork and vegetables have finished cooking, serve between 4 plates and enjoy.

 

Nutritional Data Per Portion

Energy

574 kcal

Total Fat

19.83 g

Saturated Fat

6.02 g

Carbohydrates

70.6 g

Sugar

29.36 g

Fibre

13.37 g

Protein

33.53 g

Sodium

34.76 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.