Ingredients
- 1 large onion
- roughly chopped
- 500 g new potatoes
- thinly sliced
- 2 tablespoons olive oil
- plus extra for drizzling
- 360 g pork medallions
- 200 g cherry tomatoes
- halved
- fresh thyme sprig
- 100 ml white wine
- 100 ml vegetable stock
- 100 g feta
- crumbled
- 1 lemon
- grated zest
Instructions
- Preheat the oven to 220AAC/fan200AAC/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.
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