- 1000g potatoes
- 2 red onion
- 2 courgette
- 4 vine tomatoes
- 600g pork tenderloin medallions
- 100g rocket
- 2 tbsp balsamic vinegar
- 2 lemon
- 4 tbsp pesto alla Genovese
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Large roasting tin
- Frying pan
- 1.
Warm your oven to 200°C/180°C/Gas 6. Scrub the potatoes and chop them into bite-sized chunks. Add the potatoes to a large roasting tin. Pour over 1 tbsp olive oil and season with salt and pepper. Toss to coat, then slide the potatoes into the oven to roast for 20 mins.
- 2.
Meanwhile, peel and slice the red onion into thin wedges. Trim the courgette and chop it into bitesized chunks. Slice the tomatoes into 6-8 wedges each. When the potatoes have roasted for 20 mins, take them out of the oven and add the chopped veg to the tin. Toss together and return to the oven for 20 mins. The veg should be tender and a little charred, and the potatoes should be golden.
- 3.
Meanwhile, pour 1 tbsp olive oil into a frying pan and warm it to a medium-high heat. Season the pork tenderloin medallions with a little salt and pepper and add them to the pan. Fry for 5 mins on each side, or till golden and cooked through. Lift the pork out onto a warm plate, loosely cover it with foil and rest for 2-3 mins.
- 4.
Tip the rocket into a mixing bowl and drizzle over 1 tbsp balsamic vinegar. Toss to dress.
- 5.
Squeeze the lemon juice into the tin of roast veg. Add 2 tbsp pesto and stir to coat. Divide the veg between 2 plates, top with the pork medallions and serve with the balsamic rocket on the side.
- Tip
Besto Pesto
You cna use all the pesto to dress the veg, although this will change the nutritional information. Any leftover pesto will keep in the jar in the fridge for a few weeks. Toss it with cooked pasta, potatoes or rice or whisk it with olive oil, lemon juice and a little sugar to make a dressing for drizzling over salads or grilled meats and fish.