BBQ Pork Escalope with Roasted Vegetables
with baby potatoes & walnut-parsley dressing4.5(572)
Calories
:
603 kcalProtein
:
32.4g proteinDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- Noten
- Walnoten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- Gluten
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
In this recipe, you'll use a BBQ spice rub. The paprika and roasted onion in this spice mix add a complex, smoky flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Baby potatoes
1 piece
Pork escalope
(Contains: Melk (inclusief lactose), Mosterd, Selderij, Soja, Gluten, May contain traces of allergens)
½ piece
Garlic
½ piece
Red onion
½ piece
Courgette
½ piece
Bell pepper
½ piece
Lemon
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
½ sachet(s)
BBQ spice rub
10 g
Chopped walnuts
(Contains: Noten, Pinda's, Sesamzaad, May contain traces of allergens, Noten, Walnoten)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2524 kJ
Calories603 kcal
Fat27.7 g
Saturated Fat3.9 g
Carbohydrate51 g
Sugar13.8 g
Dietary Fiber13 g
Protein32.4 g
Salt0.6 g
Potassium645.4 mg
Calcium59.8 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Oven Dish
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut any larger ones in half, then transfer to a large bowl.
- Drizzle with sunflower oil and season with salt and pepper, then toss well to coat.
- Transfer to one side of a parchment-lined baking sheet and roast for 30 - 35 minutes or until golden-brown, tossing halfway.
2
- Cut the onion into wedges and chop the bell pepper into strips.
- Slice the courgette into crescents.
- Transfer the vegetables to the large bowl and drizzle with sunflower oil.
- Season with salt and pepper, then toss well to coat.
3
- Transfer the vegetables to the other side of the parchment-lined baking sheet during the remaining 20 - 25 minutes of cooking time.
- Meanwhile, crush or mince the garlic and finely chop the parsley.
- Zest the lemon and then cut it into six wedges.
4
- Heat a drizzle of olive oil in a frying pan over high heat.
- Fry the pork for 1 - 2 minutes per side until evenly browned, then transfer to an oven dish and set the pan aside for step 5.
- Coat the pork with the BBQ rub* and then roast in the oven during the final 3 - 5 minutes of cooking time.
*Take care, this ingredient is spicy! Use as preferred.
5
- Reheat the frying pan over medium-high heat and fry the garlic with the walnuts for 1 minute.
- Take the pan off the heat and stir in the parsley, along with (per person) 1 tsp lemon zest and the juice of 1 lemon wedge.
- Season to taste with salt and pepper.
6
- Serve the potatoes and vegetables on plates with the pork alongside.
- Top with the walnut-parsley dressing.
