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Pork with Pattypan Squash, Potatoes, and Bell Pepper in a Roasting Bag

A delicious, hearty dish with a Provençal aroma, perfect for a crowd! Once again I'm reaching for the roasting bag... it's earned a permanent spot in my kitchen—part big pot, part baking dish, whatever you want to call it. It keeps all the goodness in the food, and best of all, there's no pan to scrub afterward! Today I'm loading it up with my favorite potatoes and pork—an all-time, can't-miss combo.

nasstinAuthor avatar
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Pork with squash potatoes bell pepper in the sleeve
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Pork with squash potatoes bell pepper in the sleeve
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 6 g
Fats 35 % 8 g
Carbohydrates 39 % 9 g
129 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Get all your ingredients ready: rinse the meat, and peel and wash the vegetables.

  2. Step 2:

    Step 2

    First, measure off the length of roasting bag you need and tie one end shut—it'll serve as your baking dish.

  3. Step 3:

    Step 3

    Cut the potatoes however you like; for this dish I prefer wedges.

  4. Step 4:

    Step 4

    Transfer the cut potatoes into the roasting bag.

  5. Step 5:

    Step 5

    Cut the bell pepper into strips.

  6. Step 6:

    Step 6

    Chop the onion.

  7. Step 7:

    Step 7

    Cut the pattypan squash however you like—it's optional here, not a main component, just a nice addition to the finished dish.

  8. Step 8:

    Step 8

    Add all the vegetables straight into the bag—so convenient, since your dishes stay clean.

  9. Step 9:

    Step 9

    Cut the pork. Today I felt like slicing it into strips, though I probably should have cut it into bigger pieces—it was a little awkward to toss.

  10. Step 10:

    Step 10

    Add your favorite seasonings—today I've got oregano, rosemary, and ground black pepper, which goes into just about everything I make.

  11. Step 11:

    Step 11

    Season with salt.

  12. Step 12:

    Step 12

    Add the vegetable oil.

  13. Step 13:

    Step 13

    Pour in a little water.

  14. Step 14:

    Step 14

    Tie the other end of the bag shut and toss everything together right inside the bag.

  15. Step 15:

    Step 15

    Set the bag on a baking sheet and bake at 350°F (180°C) for 1 hour; after 30 minutes, it's a good idea to flip the bag over and return it to the oven.

  16. Step 16:

    Step 16

    For serving, chop some fresh herbs—whatever you like; mine today is parsley.

  17. Step 17:

    Step 17

    The pork and potatoes are ready. Now carefully cut open the bag—watch out for the steam—and plate everything up.

  18. Step 18:

    Step 18

    Enjoy!

  • One note about the pattypan squash: to me it felt out of place in this dish, and I probably won't add it to dishes like this again. But it's worth trying once, right? ;)

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Rosemary dry - 131  kcal/100g
  • Table salt - 0  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Patisson - 18  kcal/100g

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