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

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.