Creamy Paprika Pork Traybake

Name: Creamy Paprika Pork Traybake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 500 ml (2 cups) thickened cream; 2 tbsp tomato paste; 2 tsp dried thyme; 3 ½ tsp Gewurzhaus Bavarian Roast Chicken Spice; 600 g pork sirloin steaks, loin medallions or pork schnitzels, cut in half; 1 red capsicum, deseeded and cut into strips; 2 small red onions, halved and finely sliced; Spätzle, potatoes or spirelli pasta, to serve

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Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 40 minutes

Servings: 4

Author : Deb Fabris

Ingredients

Remove All · Remove Spices · Remove Staples

500 ml (2 cups) thickened cream2 tbsp tomato paste2 tsp dried thyme3 ½ tsp Gewurzhaus Bavarian Roast Chicken Spice600 g pork sirloin steaks, loin medallions or pork schnitzels, cut in half1 red capsicum, deseeded and cut into strips2 small red onions, halved and finely slicedSpätzle, potatoes or spirelli pasta, to serve

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Instructions

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Step 1

Preheat the oven to 180°C (fan-forced).

Step 2

In a medium ovenproof dish, mix the cream and tomato paste with the thyme and spice blend until well combined. Add the pork, capsicum and onion and gently fold them into the cream mixture so they are fully coated. Press them down a little into the cream.

Step 3

Bake in the oven for 35 minutes, checking towards the end of cooking that the top isn’t burning. If it is, remove the dish briefly and push the meat and vegetables back down into the sauce.

Step 4

Serve with buttered Spätzle, potatoes or spirelli pasta. Store in an airtight container in the fridge for a few days.

Step 5

Recipe notes: If you want to add more vegetables to this, try two handfuls of cauliflower florets. It is also delicious with chicken thighs in place of the pork.