Easy Pork & Brussels Sprout Midweek Tray Bake (Dairyfree Eggfree Glutenfree)
My Easy Pork & Brussels Sprout Midweek Tray Bake is a quick family meal that can be on the table in less than 30minutes.
Serve with creamy sweet potato mash for a middle of the week meal full of flavour but without the hassle!
Substitute the pork loins for a cauliflower steak for a beautiful no fuss veggie option.
In this house, like many others, the hours after school are filled with clubs, homework and general domestic chaos. On days where we are buzzing around between venues, slow cookers are a godsend – fill it up before you leave for work and its ready when you get back.
But what if you didn’t have the time to prepare it before you leave in the morning?!
Well then my friends, tray bakes are your answer! Chop, season & bung in the oven. No stirring, no standing around in the kitchen – simple, fuss free & full of flavour! This one is ready in just 25 minutes, thanks to the thinly slice pork loin fillets. But for a veggie option switching out for cauliflower steaks would work perfectly. Just remember to wrap the veggie version up separately from the meat.
Sprouts are a beautiful seasonal ingredient and are still at their best right now. And no they are NOT JUST FOR CHRISTMAS! I think a lot of people are put off by memories of slimy, green blobs, boiled to death & snuck onto their Christmas Dinners. But if you cook them just right, sprouts can be absolutely delicious. Because this tray bake both steams and roasts them, you get lovely soft, sweet slices that are just about clinging onto their delicate colour. If you are still not convinced then try adding one medium sliced apple between the meat and the sprouts – it makes the tray bake even sweeter. For speed, add a layer of new potato slices underneath the meat or serve with creamy mash or crispy roasted potato cubes.
This is year at No17 we are going to have a go at growing lovely purple Kalettes and I can’t wait to have a go at this dish with them! It will be interesting to see if the colour stays or not. Speaking of No17, we now have all the beds black matted & are hoping to dig in our lovely compost soon. I already have some first early potatoes chitting and I’m just working out a planting schedule for the season. Last weekend there was definite green shoots coming on the horseradish and the onions we put in in November are still going strong. Hopefully the weather will dry up soon and we will be able to get the borders finished finally! Follow us on Instagram to keep up with all our No17 adventures!
Recipe for Easy Pork & Brussels Sprout Midweek Tray Bake
Easy Pork & Brussels Sprout Midweek Tray Bake
- 4 Pork Loin Steaks
- 100 g Brussel Sprouts
- 1 Onion
- 1 head Brocoli Florets (save the stalk for soup)
- Olive Oil
- Fresh Ground Black Pepper
- Garlic Powder
- Mixed Dried Herbs
- 4 Cauliflower Steak Slices 2inches thick
- Dairyfree Parmesan Grated
- Preheat the oven to 180C and line a baking sheet with foil or greaseproof paper (SEE RECIPE NOTES). Lightly grease the foil by brushing with a small amount of Olive Oil or spray with cooking spray.
- Place the pork loin steaks on the foil. Season to taste with a sprinkle of garlic powder and freshly ground black pepper.
- Finely shred the brussel sprouts and onions. Slice the brocoli florets in half.
- Layer the sprouts & onions over the top of the pork loins and arrange the brocoli florets around the baking sheet.
- Drizzle over a tbsp or two of Olive Oil. Sprinkle over black pepper & garlic powder and mixed dried herbs. At this point you can also add a sprinkle of salt too, although we don't really use it in this house and definitely leave it off if you are cooking for children.
- Now make a parcel with the foil to keep the steam in. Fold over the edges and crimp them together - its a lot easier with foil - but dont worry too much if its not perfect. Cook for 15 minutes. You may need to add an extra 5minutes at this point if using thick cauliflower steaks instead of pork.
- After these 15minutes unfold the foil off the top of the parcel and cook for a further 10minutes. At this point you can sprinkle over some grated dairyfree parmesan for a lovely extra flavour hit.
- Serve with creamy mash or crispy roasties and enjoy!
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