The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby pork & summer veg traybake
Pretty as a picture and oh so tasty, this one-tray bake makes mealtime a cinch! Baby potatoes are roasted with lean pork loin, leeks and onions, then joined by a squeeze of our special herb paste, zesty lemon and capers. Broccoli and mint finish this high-protein, low-faff meal.
SWK: Source of fibre
SWK: High protein
Plants 4
one tray
Serving size
Ingredients
- 400g baby potatoes
- 1 onion
- 1 leek
- 300g pork medallions
- 1 unwaxed lemon
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 180g Tenderstem broccoli
- 1 handful of fresh mint
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
Nutritional Information
Calories: 439
Protein: 45g
Carbs: 51g
Fat: 6.5g
Ingredients
- 240g Tenderstem broccoli
- 800g baby potatoes
- 2 onion
- 2 leek
- 1 handful of fresh mint
- 600g pork medallions
- 1 unwaxed lemon
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 421
Protein: 44g
Carbs: 47g
Fat: 6.3g
Herby pork & summer veg traybake
Pretty as a picture and oh so tasty, this one-tray bake makes mealtime a cinch! Baby potatoes are roasted with lean pork loin, leeks and onions, then joined by a squeeze of our special herb paste, zesty lemon and capers. Broccoli and mint finish this high-protein, low-faff meal.
Cook time:
45 mins
Cuisine:
British
Food group:
Pork
Cooking Instructions
Before you start
- 1 ovenproof roasting dish
Get the spuds going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Quarter the potatoes, then put them in an ovenproof dish, spritz with cooking spray and lightly season. Roast for 15 mins.
Prep the veg & pork
- Meanwhile, peel the onions and cut each into 8 wedges. Trim the leeks and halve them lengthways, then thinly slice into half-moons.
Build your traybake
- Add the onions, leeks, pork and garlic & herb paste to the roasted potatoes. Grate in the lemon zest, squeeze in the juice (to taste), and scatter over the capers.
- Crumble in the stock, pour in 250ml water (350ml for 4 portions) and stir well. Roast for 15 mins.
Chop, chop!
- Trim the broccoli, and finely chop the mint leaves.
- Lay the broccoli on the top of the traybake and return to the oven for 10 mins.
Plate up
- Stir the mint into the traybake and serve.