Pork Tenderloin with Feta, Rosemary and Sage Potatoes


1kg Maris Piper potatoes, cut into 2cm chunks
3 tbsp olive oil
1 x pork tenderloin (approx. 400g)
150g feta, crumbled
A few rosemary sprigs
Handful of fresh sage
Zest and juice of 1 lemon
250g green beans, top and tailed

The Method

  1. Heat the oven to 200°C/180°C fan/gas mark 6. Put the cubed potatoes in a large roasting tray and drizzle with 2tbsp olive oil. Season with salt and pepper, toss together and roast in the oven for 25mins.
  2. Meanwhile, heat a large frying pan over a high heat and add the remaining olive oil. Season the pork tenderloin then add to the frying pan sear the meat all over for approximately 5 -6mins until golden all over.
  3. After 25mins, toss the potatoes and position the pork in the centre of the tray amongst the potatoes. Crumble the feta around the pork then add the herbs and the lemon zest. Roast for a further 15mins or until the pork has cooked through.
  4. Meanwhile heat a saucepan of water until boiling. Boil the beans until cooked, then drain. Toss with a squeeze of lemon juice, a drizzle of olive oil and season. Arrange the beans and potatoes on the plate, placing slices of the pork on top.