Easy pork tenderloin with roasted feta, rosemary, sage and olive oil potatoes
- March 2016
- Serves 3-4
- Hands-on time 25 min, oven time 40 min
Pork tenderloin is cooked nestled among crispy potatoes, feta and herbs in this easy midweek recipe.
- 18.4g (7.7g saturated)
- 49.4g (3.8g sugars)
- 1kg maris piper potatoes, cut into 2cm cubes
- 2 tbsp olive oil, plus extra
- 1 British free-range pork tenderloin (around 420g)
- 150g feta, crumbled
- A few fresh rosemary sprigs
- Handful fresh sage
- Zest and juice 1 lemon
- 260g spinach
- 1 tsp chilli flakes (optional)
- Heat the oven to 200°C/180°C fan/gas 6. Put the cubed potatoes in a large roasting tray, drizzle with the 2 tbsp oil, then season with salt and pepper and toss. Roast for 25 minutes.
- Meanwhile, heat a large frying pan over a high heat and add a glug of olive oil. Season the pork tenderloin, then add to the pan and sear for 5-6 minutes until evenly golden all over.
- After 25 minutes, toss the potatoes and nestle the pork in among them. Crumble the feta around the pork, then add the herbs and lemon zest. Roast for a further 15 minutes or until the pork has cooked through. If you have a digital thermometer the meat should read 65-70°C.
- Wilt the spinach with a splash of water in a large lidded pan over a medium heat, then drain. Toss the spinach with a good squeeze of lemon juice, a little olive oil and some salt and pepper, then serve with the pork and potatoes, sprinkled with chilli flakes if using.
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