Roast Pork with Fennel and Lemon

cook 30 mins
  • 2 x 375 g (12 oz) pork tenderloins
  • 2 tablespoons olive oil
  • 2 lemons
  • 750 g (1 1/2 lb) small new potatoes, halved
  • 1 fennel bulb, sliced
  • 3–4 sage leaves
  • salt and pepper
  • Rub the pork with a little of the oil and place in a large, shallow roasting tin. Finely grate the rind of 1 lemon and sprinkle over the pork with salt and lots of pepper.
  • Scatter the potatoes around the pork and drizzle over the remaining oil. Place in a preheated oven, 220°C (425°F), Gas Mark 7 for 10 minutes.
  • Cut the other lemon into wedges and add to the roasting tin with the fennel and sage leaves. Return to the oven for 15 minutes until the meat and potatoes are cooked through.
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