Easy pork tenderloin with roasted feta, rosemary, sage and olive oil potatoes

Easy pork tenderloin with roasted feta, rosemary, sage and olive oil potatoes
  • Serves icon Serves 3-4
  • Time icon 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.

Nutrition: per serving

Calories
520kcals
Fat
18.4g (7.7g saturated)
Protein
35.6g
Carbohydrates
49.4g (3.8g sugars)
Fibre
7.1g
Salt
1.3g
Calories
520kcals
Fat
18.4g (7.7g saturated)
Protein
35.6g
Carbohydrates
49.4g (3.8g sugars)
Fibre
7.1g
Salt
1.3g

For 4

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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