Tuscan Potatoes with Pork Loin Steaks and Pancetta recipe
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 2071 | 24% |
| Energy (Kcal) 493 | 24% |
| Fat 16.8g | 24% |
| Saturated Fat 4.8g | 24% |
| Total Sugars 5.3g | 5% |
| Salt 1.2g | 20% |
Method
Pre-heat your oven to 190°C, 170°C Fan, Gas Mark 5.
Slice the potatoes into 1cm pieces. Place into a pan of salted boiling water and cook for 2-3 minutes, drain and leave to cool.
Take two slices of the pancetta and lay them side by side. Place the pork in the middle and wrap the pancetta around the pork.
Lay the potatoes onto a non-stick baking tray, sprinkle with the lemon zest and scatter over the sage, season with salt and milled pepper. Place the pork on top, drizzle with the last of the olive oil and the tomatoes. Bake for about 20 minutes, until the pork is cooked through and the potatoes have crisped a little around the edges.
Serve with your favourite vegetable.
Ingredients
2 medium Smooth potatoes, such as Desiree
5 baby plum tomatoes, halved
2 pork loin steaks
4 slices of pancetta
1 tablespoon olive oil
zest of 1 lemon
5 fresh sage leaves, chopped or 1 teaspoon dried sage
