One-pan Pork and Pear Bake

Ingredients

2 pears, cut into thick wedges
1 eggplant, halved, thickly sliced crossways
2 fennel bulbs, trimmed, cut into wedges, fronds reserved
3 sage sprigs, plus extra to serve
8 garlic cloves, unpeeled
1/4 cup olive oil
1 Tbs Middle Eastern harissa seasoning
4 pork forequarter cutlets
1 bunch asparagus, trimmed, halved
250 g cherry tomatoes
Pane di Casa loaf, to serve
Lemon wedges, to serve
Sage leaves, extra, to serve

Method

Preheat oven to 200 C. Line a large baking tray with baking paper.

Combine the pear, eggplant, fennel, sage, garlic and half the oil in large bowl. Place on the prepared tray.

Combine the remaining oil and harissa seasoning in a bowl. Rub all over pork to coat. Place the pork over the vegetables. Bake for 40 minutes or until pork is just cooked through and vegetables are tender. Top with asparagus and tomatoes. Bake for 5-10 minutes or until tomatoes start to soften. Sprinkle with the extra sage and fennel fronds.

Serve with bread and lemon wedges.

Credits: Coles

Photo Credits: Coles