Roast pork, potato and feta

Name: Roast pork, potato and feta
Yield: Serves 4
Cuisine: British recipes
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

Published: 30 Jun 10
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Hands-on time 5 min; oven time 25 min

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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

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.
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.
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.

Recipe from July 2010 Issue

Nutrition

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

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Roast pork, potato and feta

Ingredients

Method

Nutrition

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