This awesome recipe has got all the ingredients we like. It's tasty, easy and quick to prepare and healthy. We loved the combination of flavours and the meat was tender and juicy. Something easy to prepare when you are in a hurry.
INGREDIENTS
600g potatoes, cut into 3cm chunks
2 Tbsp olive oil
1 rosemary sprig, leaves finely chopped
2 garlic cloves, finely chopped
2 pork fillets (about 500g each), halved
8 thin slices of flat pancetta
250g cherry truss tomatoes, separated into sprigs
Good quality basil pesto, to serve
METHOD:
Preheat oven to 200°C and grease a large baking tray.
Blanch the potatoes for 5 minutes in boiling salted water, then drain well.
Spread on the tray, toss with 1 tablespoon of oil, then season and roast for 20 minutes.
Meanwhile, mix together the rosemary, garlic and remaining tablespoon of oil.
Coat the pork in the mixture, season with salt and pepper.
Wrap 2 slices of pancetta around each fillet and secure with kitchen toothpicks.
Add the pork to the tray with the potatoes and roast for a further 15 minutes.
Add the tomatoes to the tray, then season and return to the oven for a further 5 minutes.
Cook until the potatoes are golden, the pork is cooked and the tomatoes are just starting to soften.
Serve the roast pork and vegetables with pesto to drizzle.
Serves 4
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