Tuscan potatoes with pork and pancetta

Tuscan potatoes with pork & pancetta

Bursting with zingy, Italian-inspired flavours

By , 13 June 2016
Tuscan potatoes with pork & pancetta
  • Ready in: 30 mins
  • Serves: 2
  • Price: £1.40 per serving

They've sat on the sidelines for long enough – potatoes are a delicious source of starchy carbs, so give them the leading role they deserve in your home-cooked dishes.
Carbs form part of a balanced diet, and potatoes are a brilliant source – unprocessed and naturally gluten-free. Eaten with the skins on, as in our recipes, potatoes are also a source of fibre, and contain an array of essential vitamins and minerals, including potassium. All that and they taste amazing, too. Time to make the not-so-humble spud your new best bud...

Nutritional Info
Each 476g serving contains
  • Cals 471
  • Fat 16.7
  • Sat Fat 4.8
  • Sugar 5.2
  • Salt 0.95
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
  • 350g baby new potatoes
  • 2 pork loin steaks
  • 2 slices pancetta
  • zest 1 lemon
  • 5 sage leaves
  • 1tsp dried sage
  • 1tbsp olive oil
  • 5 cherry tomatoes
  • Green veg
  • Preheat the oven to 190C/ 170C Fan/Gas 5. Halve 350g baby new potatoes and boil for 2-3 mins until tender. Drain and cool. Take 2 pork loin steaks and wrap each in 2 slices pancetta.

  • Put the potatoes on a baking tray, sprinkle with the zest 1 lemon and scatter over 5 sage leaves, chopped (or 1tsp dried sage). Season. Place the pork on top of the potatoes, drizzle with 1tbsp olive oil and bake for 10 mins.

  • Add 5 cherry tomatoes, halved. Cook for 10 mins or until the pork is done and the potatoes are crisp around the edges. Serve with green veg.