Syn Free Spanish Pork and Potato Bake | Slimming World

Sometimes on cold days, a colourful and hearty meal like this Syn Free Spanish Pork and Potato Bake is just what is needed! Full of flavour and super simple to make, it’ll have you thinking of the Spanish sunshine in no time!

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Syn Free Spanish Pork and Potato Bake | Slimming World

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This Syn Free Spanish Pork and Potato Bake is packed full of flavour, and so colourful. You can add whatever vegetables you like!

Syn Free Spanish Pork and Potato Bake | Slimming World 2

If you prefer your meals a bit more spicy then you could add extra chilli powder, or even some fresh chilli!

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Syn Free Spanish Pork and Potato Bake | Slimming World 3

What do I need to make this Syn Free Spanish Pork and Potato Bake?

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This Syn Free Spanish Pork and Potato Bake is pretty easy to make, and all you’ll need (apart from the ingredients!) is good baking dish.

We love this large ceramic baking dish as it’s the perfect size for this recipe, and also has handles at the side which makes getting it in and out of the oven really safe and easy.

You can also use it to bake this Syn Free Bacon, Onion and Potato Bake!

Syn Free Spanish Pork and Potato Bake

How many Syns are in this Syn Free Spanish Pork and Potato Bake?

This Syn Free Spanish Pork and Potato Bake is, as the name suggests, Syn Free…..In fact, it’s a dish full of Speed food.

This recipe is a one pot wonder – bung it all in together, mix it up with the spices and pop it in the oven. It really couldn’t be simpler!

 

Syn Free Spanish Pork and Potato Bake | Slimming World 4

Remember to remove any visible fat and skin from the pork. You can even use a pork roasting joint cut into large chunks – it’s a really economical way to make a joint of meat go further!

You don’t need to cook anything extra to go with this Syn Free Spanish Pork and Potato Bake, so it’s super easy to serve up and great for batch cooking.

Can I freeze this Syn Free Spanish Pork and Potato Bake?

suitable-for-freezing-recipe-card

This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.

Make sure it’s piping hot before serving!

How do I make this Syn Free Spanish Pork and Potato Bake?

Step 1

Preheat the oven to 180ºC. Chop the pork into large chunks and place into a large baking dish.

Step 2

Chop all the vegetables and (except the tomatoes and baby potatoes) into large chunks and place into the baking dish with the meat. Add the tomatoes and potatoes in whole.

Step 3

Sprinkle over the salt and pepper, paprika, chilli powder and fennel seeds and mix well. Chop the garlic into thin slices and mix into the dish. Spray liberally with Frylight and place in the oven for 50 minutes.

Step 4

Once the potatoes are golden and the meat is cooked through, remove from the oven and serve immediately.

Like this Syn Free Spanish Pork and Potato Bake? Why not try some more of our comfort food recipes?

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Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! We used the Sunflower Oil one for this Syn Free Spanish Pork and Potato Bake recipe, and it was fab!

Frylight Syn Free Spanish Pork and Potato Bake| Slimming World

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Syn Free Spanish Pork and Potato Bake

Votes: 13
Rating: 4
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 5 minutes 50 minutes

Calories

Weight Watchers

Slimming World 

387kcal 10

Smart Points (Flex/Freestyle)

Zero

Syns

Per people Per people Per people
Suitable For Freezing icon Gluten Free icon Dairy Free icon
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

INSTRUCTIONS
  1. Preheat the oven to 180ºC. Chop the pork into large chunks and place into a large baking dish.
  2. Chop all the vegetables and (except the tomatoes and baby potatoes) into large chunks and place into the baking dish with the meat. Add the tomatoes and potatoes in whole.
  3. Sprinkle over the salt and pepper, paprika, chilli powder and fennel seeds and mix well. Chop the garlic into thin slices and mix into the dish. Spray liberally with Frylight and place in the oven for 50 minutes.
  4. Once the potatoes are golden and the meat is cooked through, remove from the oven and serve immediately.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
12 Comments
  1. Has anyone tried this with tinned tomatos instead of fresh? My family don’t really eat tomatos but will happily eat the tinned variety lol

  2. It’s lovely with the fresh tomatoes they go to mush anyway especially if you use ripe ones.
    Really tasty recipe.

    1. Hi Leah
      It’s entirely down to personal choice! No need to peel really, I just give baby potatoes a quick scrub over to clean them.

  3. Lovely and tasty but next time will boil the new potatoes for 5-10 mins as they were still hard at the end of the cooking time!

    1. Hi Claire
      Thanks for your feedback. It sometimes just depends on the type of potato used, but par-boiling would be a good idea if you’d like to. Glad you enjoyed the recipe, though!

  4. Can this be done in the slow cooker, my slow cooker pot is bigger than my oven dish and it’s so yummy I want to make loads of it this time!

    1. Hi Yvette
      It should be fine to do this in the slow cooker, but you’ll need to experiment with the timings! Let us know how you get on.:-)

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A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!
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