Roast pork, potato and feta

Roast pork, potato and feta
  • Serves icon Serves 4
  • Time icon Hands-on time 5 min; oven time 25 min

This cheesy pork recipe is an ideal supper dish: it’s quick, comforting and low-fat.

Nutrition: per serving

Calories
349 kcals
Fat
14.8g fat (5.6g saturated)
Protein
26.4g protein
Carbohydrates
25.5g carbs (5.5g sugar)
Salt
1.2g salt
Calories
349 kcals
Fat
14.8g fat (5.6g saturated)
Protein
26.4g protein
Carbohydrates
25.5g carbs (5.5g sugar)
Salt
1.2g salt

Ingredients

  • 1 large onion, roughly chopped
  • 500g new potatoes, thinly sliced
  • 2 tbsp olive oil, plus extra for drizzling
  • 4 x 90g pork loin medallions
  • 200g cherry tomatoes, halved
  • Handful fresh thyme leaves, plus sprigs, roughly chopped, to serve
  • 100ml white wine
  • 100ml vegetable stock
  • 100g feta, crumbled
  • Grated zest of 1 lemon

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Place the onion and sliced potato in a shallow roasting tin, pour over half the oil and lots of seasoning, then toss to coat. Roast in the oven for 10 minutes.
  2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Season the pork and brown for a couple of minutes on each side.
  3. Scatter the cherry tomatoes and thyme leaves over the potato and return to the oven for 5 minutes more. Lay the pork on top and pour over the white wine and stock. Roast for a further 12 minutes until the pork is cooked and the vegetables are tender. Serve scattered with the feta, lemon zest and thyme sprigs, and drizzled with a little olive oil.

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