Tuscan Potatoes with Pork Loin Steaks and Pancetta Recipe

Prep in:
10 mins
Cook in:
20 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 493 24%
Energy (KJ) 2071 24%
Fat 16.8g 24%
Saturated Fat 4.8g 24%
Total Sugars 5.3g 5%
Salt 1.2g 20%

Pre-heat your oven to 190°C/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 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 Roosters

5 baby plum tomatoes, halved

2 pork loin steaks

4 slices of pancetta

1tbsp olive oil

zest of 1 lemon

5 sage leaves, chopped or 1tsp dried sage

2 medium Smooth potatoes, such as Roosters 5 baby plum tomatoes, halved 2 pork loin steaks 4 slices of pancetta 1tbsp olive oil zest of 1 lemon 5 sage leaves, chopped or 1tsp dried sage

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