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

Name: Easy pork tenderloin with roasted feta, rosemary, sage and olive oil potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 3-4
Cuisine: Italian recipes
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)

Published: 26 Apr 16
Updated: 4 Mar 25

Pork tenderloin is cooked nestled among crispy potatoes, feta and herbs in this easy midweek recipe.

Easy
March 2016

Test kitchen approved

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.

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

For 4

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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)

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Method

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.