Tuscan potatoes with pork & pancetta
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- 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.