Sage & Lemon Potatoes with Pork Loin Steaks & Crispy Pancetta

Name: Sage & Lemon Potatoes with Pork Loin Steaks & Crispy Pancetta
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 2 medium smooth potatoes, such as Desiree; 4 slices of pancetta; 2 pork loin steaks; Zest of 1 lemon; 5 sage leaves, chopped or 1tsp dried sage; 5 baby plum tomatoes, halved; 1 tbsp rapeseed oil; Salt and pepper

preparation 10 minutes
cook time 25 minutes
Serves 2

This weeknight wonder is really simple to make and the combination of juices from the pork and the fresh lemon really packs punch!

Recipes courtesy of lovepotatoes.co.uk

Ingredients Method

2 medium smooth potatoes, such as Desiree
4 slices of pancetta
2 pork loin steaks
Zest of 1 lemon
5 sage leaves, chopped or 1tsp dried sage
5 baby plum tomatoes, halved
1 tbsp rapeseed oil
Salt and pepper

Pre-heat your oven to 190°C/Fan 170°C Gas 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 and tomatoes, then season with salt and milled pepper.

Place the pork on top, drizzle with the oil and bake for about 20 minutes, until the pork is cooked through and the potatoes have crisped a little around the edges.

Ingredients

2 medium smooth potatoes, such as Desiree

4 slices of pancetta

2 pork loin steaks

Zest of 1 lemon

5 sage leaves, chopped or 1tsp dried sage

5 baby plum tomatoes, halved

1 tbsp rapeseed oil

Salt and pepper

Method

Pre-heat your oven to 190°C/Fan 170°C Gas 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 and tomatoes, then season with salt and milled pepper.

Place the pork on top, drizzle with the oil and bake for about 20 minutes, until the pork is cooked through and the potatoes have crisped a little around the edges.