Try this amazing gluten and dairy free recipe by My Food Bag.
PREHEAT oven to 220°C/200°C (Fan.) Line two oven trays with baking paper.
Toss potatoes with olive oil on first prepared tray and season with salt. Cook for 20-25 minutes until golden and crisp, turning once during cooking.
In a small bowl, combine Italian spice mix, garlic and olive oil to make a paste. Pat pork dry with paper towels and rub with paste. Set aside to marinate while you prepare the rest of the meal.
When potatoes have about 20 minutes of cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook pork for 1-2 minutes each side until browned. Place on second prepared tray and cook for 10-12 minutes until just cooked, but still a little pink in the middle. Wrap in tinfoil and set aside to rest for 5 minutes. Thickly slice, reserving any resting juices.
Combine balsamic vinegar and sugar into a small pot on medium to high heat and bring to the boil. Reduce heat and simmer for 5 minutes until thickened and reduced by half. Set aside to cool slightly.
Combine roquette, avocado and cherry tomatoes in a medium bowl.
To Serve, divide salad between plates and top with sliced pork. Serve potatoes on the side and drizzle over the balsamic reduction and any resting juices.
Dairy and gluten-free. Find out more about the My Food Bag service!
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