Yorkshire Forced Rhubarb and Ginger Pork Traybake
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Ingredients
- 4 pork loin steaks
- 300 g rhubarb
- 1 tsp fresh ginger, grated
- 2 tbsp honey
- 500 g potatoes
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 396 kcal
- Protein
- 32.6 g
- Carbohydrate
- 28.1 g
- of which sugars
- 9.7 g
- Fat
- 16.2 g
- of which saturates
- 5 g
- Fibre
- 3.8 g
- Salt
- 0.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and chop the potatoes into chunks, toss with the olive oil, and roast on a large tray for 20 minutes.
- 2
Chop the rhubarb into short lengths and mix with the grated ginger and honey.
- 3
Push the potatoes to one side of the tray and add the pork loin steaks and rhubarb.
- 4
Return to the oven for 18-20 minutes, turning the pork once, until cooked through with no pink remaining and the rhubarb has softened.
- 5
Check the potatoes are tender and golden.
- 6
Serve the pork with the sticky rhubarb and roasted potatoes.
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