Smoky pork and potato traybake

This one-pan wonder is bursting with smoky, spicy flavours that will delight the whole family while delivering a FODMAP-friendly, lower-carb meal.

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 tablespoons no-added-salt tomato paste
1 teaspoon smoked paprika
2 teaspoons pure maple syrup
½ teaspoon dried chilli flakes
500g lean pork fillet, cut into 4 even pieces
500g small red potatoes, quartered
16 baby carrots, scrubbed, trimmed, halved if large
1 tablespoon garlic-infused olive oil
250g cherry tomatoes
250g green beans, steamed, to serve

Instructions

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1 Preheat oven to 190°C. Combine paste, paprika, maple syrup and chilli. Pour half into a large shallow bowl, then add pork, turning to coat. Set aside.

2 Place potatoes in a microwave-safe dish, then cover and microwave on high (100%) for 3 minutes. Drain. Transfer to a large roasting dish. Add carrots, remaining marinade and 2 teaspoons oil, tossing to combine. Bake for 20 minutes.

3 Meanwhile, heat remaining oil in a large, non-stick frying pan over medium-high heat. Add pork and cook, turning halfway, for 2–3 minutes or until browned.

4 Add pork and tomatoes to roasting dish and bake for a further 10–15 minutes or until potatoes are golden and pork is cooked to your liking. Serve traybake with green beans.

Nutrition Info (per serve)

Calories 310 cal

Kilojoules 1296 kJ

Protein 34.2 g

Total fat 6.3 g

Saturated fat 1.2 g

Carbohydrates 24.3 g

Sugar 12.3 g

Dietary fibre 8.3 g

Sodium 116 mg

Calcium 87 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.