Baked pork and vegetables

Name: Baked pork and vegetables
Ingredients: 800 g pork leg; 2 medium zucchini (about 600 g); 4 medium tomatoes (about 600 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 garlic cloves; 1 sprig of thyme; 2 tablespoons oil

Meat - Baked pork and vegetables by Ramona K. - Recipia

Baked pork and vegetables are usually served for lunch, with pieces of pork baked under slices of zucchini and tomato. The tomatoes release their juices into the dish, and the zucchini softens around the meat; garlic and thyme stay between the layers. I serve it with polenta. Preparation: 20 minutes. Cook time: 60 minutes. Resting time: 30 minutes. Total time: 110 minutes. Servings: 4. Approximately 540 kcal and 41 g of protein per serving.

Ingredients

800 g pork leg
2 medium zucchini (about 600 g)
4 medium tomatoes (about 600 g)
1 teaspoon salt
1/2 teaspoon ground pepper
2 garlic cloves
1 sprig of thyme
2 tablespoons oil

Preparation

1. Cut the pork leg into cubes about 3 cm across. Toss with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, cover the dish with plastic wrap and refrigerate the meat for 30 minutes. 2. Peel the zucchini and cut into slices. Wash the tomatoes and slice them, then slice the garlic. 3. Preheat the oven to 180°C. Grease an ovenproof dish with 1 teaspoon of oil and arrange the meat in it. Layer the tomato and zucchini slices on top, alternating them. 4. Sprinkle with the garlic and thyme. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then drizzle with 1 tablespoon and 2 teaspoons of oil. 5. Bake for about 60 minutes, until the zucchini is soft and the meat is cooked through.

Notes

Serve with fresh bread to mop up the juices left in the dish. Large zucchini with well-developed seeds may release more water as they bake. If the pieces of pork are larger than 3 cm, the baking time may increase by 10-15 minutes. You can use 1/2 teaspoon of dried thyme instead of fresh thyme. Store portions in the refrigerator for up to 3 days and reheat them covered so they don't dry out.