Moroccan pork tray bake

Moroccan Pork Tray Bake

  • Dish Type BBQ Or Grill
  • Occasion Weeknight Dinner
  • Cut Fillet
  • Serves 4
  • Prep Time 15 mins
  • Cook Time 45 mins


  • 600g Jap pumpkin, deseeded, cut into thin wedges
  • 1 Large red onion, cut into thin wedges
  • 1 tsp Ground cumin
  • 3 Cloves garlic, crushed
  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • 1 tbsp Moroccan seasoning
  • 2 tsp Finely grated lemon rind
  • 600g Pork fillet, trimmed
  • 1 Red capsicum, chopped coarsely
  • 400g Can chickpeas, rinsed, drained
  • ½ cup Chicken stock
  • ½ cup Coriander leaves
  • 2 tbsp Chopped pistachio kernels, toasted


Step 1

Preheat oven to 180°C. Toss the pumpkin, onion, cumin and half the garlic and oil in a bowl. Arrange pumpkin mixture in a large roasting pan. Drizzle with the honey. Roast for 20 mins.

Step 2

Meanwhile, combine the Moroccan seasoning, lemon rind and the remaining garlic and oil in a bowl. Add the pork and toss to coat in oil mixture. Heat a large frying pan over high heat. Cook the pork, turning, for 5 mins or until browned all over.

Step 3

Add the capsicum and chickpeas to the pumpkin mixture. Drizzle with the stock. Top with the pork. Roast for 20-25 mins or until the pork is cooked through and vegetables are tender. Serve sprinkled with coriander and nuts.

TIP: Pork loin steaks can be used for this recipe. Follow recipe as above, reducing the pork roasting time to 10-12 mins.

SERVE WITH: Lemon wedges, if desired.