We LOVE a one tray dinner because they are so easy to make, so quick and so delicious. This is a healthy, Mediterranean-style roast made using free range pork medallions, kipfler potatoes, eggplant, cherry tomatoes and fresh sage. All finished with a hit of balsamic vinegar. One tray, no fuss. 

30 Minutes. Free Range. Gluten Free. Dairy Free.

Serves 2.

2 x 180g free range pork loin steaks
2 garlic cloves
2 stalks sage
300g washed kipfler potatoes
1 small eggplant (400g)
12 cherry tomatoes
2 tablespoons balsamic vinegar

Preheat oven & prepare bake
Preheat oven to 220ºC on fan bake.  Bring a pot of salted water to the boil. Place pork in a bowl with a drizzle of olive oil, crushed garlic, a generous pinch of salt and pepper. Mix well, set aside. Cut eggplant into 3cm chunks. Place on a baking tray and cover generously with olive oil, salt and pepper. Place in oven for 10minutes before adding the rest of the veg. Slice potatoes diagonally into 1.5cm thick pieces. Place in boiling water. Cook for 8 minutes and drain.  

Cook pork & vegetables
Make space on the tray for the potatoes and cherry tomatoes. Drizzle over olive oil and season with salt and pepper. Mix well to combine. Add pork to tray and top each with a whole sage leaf. Finely chop remaining sage and sprinkle over the veg. Drizzle evenly with the balsamic. Place in the oven on middle rack and roast for 15 - 18 minutes, until the pork and potatoes are golden.

To serve
Plate pork onto plates with veg. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 29, 2016 by Timothy Ryder
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