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Jamaican pork tray roast recipe

Jamaican pork tray roast recipe

38 ratings

Give classic roast pork plenty of gorgeous Jamaican flavour with our easy roast recipe. Marinating pork fillet in jerk seasoning brings traditional fiery flavour and roasting alongside sweet potatoes and juicy mango brings delicious tropical notes. A crisp sweetcorn salsa finishes off this dish perfectly! See method

  • Serves 4
  • 5 mins to prepare and 45 mins to cook
  • 507 calories / serving
  • Healthy

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp jerk seasoning
  • 400g (13oz) pork fillet
  • 1/2 red onion, sliced
  • 2 sweet potatoes, cut into chunks
  • 1 firm mango, cut into chunks
  • 1 x 270g pack mini flour tortillas
  • handful coriander leaves, to garnish
  • ½ iceberg lettuce, shredded, to serve

For the salsa

  • 1/2 red onion, finely chopped
  • 150g (5oz) tinned sweetcorn, drained and rinsed
  • 100g (3 1/2oz) tomatoes, chopped
  • 1/2 lime, juiced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2140kj
    507kcal     25%

  • Fat

    14g 20%

  • Saturates

    3g 16%

  • Sugars

    15g 17%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 69.7g Protein 29.6g Fibre 8.3g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. In a bowl, mix 1 tbsp oil with the jerk seasoning and rub over the pork. Put the onion in a roasting tin with the potatoes and mango. Toss with the remaining oil; season. Top with the pork and roast for 40 minutes, or until cooked through with no pink meat showing.
  2. Meanwhile, prepare the salsa. In a bowl, mix the onion, sweetcorn, tomatoes and lime juice; season. Wrap the tortillas in foil. Heat in the oven with the pork for the final 5 minutes of cooking time.
  3. Slice the pork and toss with the veg. Scatter over the coriander. Serve with the salsa, tortillas and lettuce.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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