Festive pork traybake

  • Prep time 30 mins
  • Cook time 40 mins
  • Serves 4


  • 4 pork cutlets or chops
  • 8-12 pigs in blankets

For the marinade:

  • 2 satsumas, juiced
  • 1 tbsp oil
  • 1 tsp ground cinnamon
  • 1 tbsp honey

For the vegetables:

  • 400g parsnips, peeled and halved or quartered
  • 350g small potatoes
  • 2 red onions, cut into wedges
  • 250g sprouts, halved if large
  • 2 pears, quartered
  • 2 satsumas, halved
  • 2 tbsp oil
  • seasoning
  • 1 tsp dried sage


This pork traybake meal is ideal for festive family mealtimes, when all you want is to enjoy some hearty food that will cook away on its own while you put your feet up!

  1. Preheat the oven to 200ºC / 180ºC fan / Gas 6.
  2. In a small bowl, mix together the ingredients for the marinade and pour over the pork cutlets or chops, ensuring both sides are coated. Leave to stand for at least 20 minutes while you prepare the vegetables.
  3. Place the potatoes and parsnips in a pan of boiling water and cook for 8 minutes, then drain.
  4. In a large bowl mix together the oil, seasoning and dried sage. Add all the fruit and vegetables, including the potatoes and parsnips; mix well and transfer into a roasting tray.
  5. Place the pork and pigs in blankets on top of the vegetables, add any remaining marinade, and cook for approximately 30 minutes until the meat is cooked.
  6. After 30 minutes remove the pork and loosely wrap it in foil to rest. Check that the vegetables are cooked and browned – you may need to put them back in the oven for a further 10 minutes.
  7. Serve spooned into shallow bowls accompanied by some chunky fresh bread.


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