Smoked Paprika Pork Tray Bake
Makes 1 serving

INGREDIENTS
170 g Pork tenderloin (Left whole. Sliced after resting. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
Two teaspoons Smoked paprika
A teaspoon Dried oregano
3 cloves, about 9 g Garlic
200 g New potatoes (Halved. Raw weight, skins on.)
120 g Red pepper
80 g Red onion
100 g Cherry tomatoes
Scant tbsp (8 g) Olive oil
A squeeze, at the end Lemon juice
To taste Salt

METHOD
1. Heat the oven to 220°C. Toss the potatoes, pepper, onion and the garlic cloves, unpeeled, with most of the oil and salt on a tray. Roast for twenty minutes.
2. Rub the pork with the rest of the oil, the paprika, oregano and salt. Push the vegetables aside, set the pork in the middle and add the tomatoes. Roast for fifteen minutes more, until the pork reads 63°C or is barely pink at the centre.
3. Rest the pork on a board for five minutes, then slice it thickly. Squeeze the soft garlic out of its skins into the tray, add the lemon and stir everything through the juices before serving.

Check ingredient packaging for allergen information.

RECIPE NOTES
The vegetables go in first because they need thirty-five minutes and the pork needs fifteen. Put everything in together and one of them will be wrong.
One layer on the tray, as with every tray bake. Piled up, the potatoes steam and the pepper never chars.

Full recipe: https://www.getfuel8.com/recipes/smoked-paprika-pork-tray-bake
