Lemon Pork Tenderloin with Potatoes

• 700 gpork tenderloin, trimmed
• 2 tbsplemon juice
• 1 tsplemon zest
• 1 tbspgarlic-infused oil
• 1 tbspDijon mustard
• 1 tbspmaple syrup
• 1 tbspfinely chopped fresh rosemary
• 1 tspsalt
• ½ tspfreshly ground black pepper
• 700 gnew potatoes, halved
• 1 tbspolive oil
• 1 tspsmoked paprika
• 60 grocket
• 1 tbspchopped chives

Method

1. 1Preheat the oven to 200°C fan (220°C conventional). In a small bowl, whisk the lemon juice, lemon zest, garlic-infused oil, Dijon, maple syrup, chopped rosemary, 1 tsp salt and the black pepper into a glossy, fragrant marinade.
2. 2Turn the pork in the marinade and leave for 10 minutes while you start the potatoes.
3. 3Toss the potatoes with the olive oil and smoked paprika. Spread cut-side down on a baking tray and roast for 25–30 minutes until tender and golden.
4. 4Heat an ovenproof frying pan over medium-high heat. Lift the pork from the marinade, reserving the liquid, and pat its surface dry. Sear for 6–8 minutes total, turning to brown all sides.
5. 5Transfer the pan to the oven for 15–18 minutes, or until the thickest part reaches 75°C for 30 seconds.
6. 6Move the pork to a board and rest for 10 minutes. Add the reserved marinade and 50 ml water to the pan. Bring to a rolling boil for 2 minutes, scraping the base, then simmer briefly until glossy. Add the resting juices and bring back to a boil.
7. 7Taste before adding salt. Toss the rocket and chives with a little of the cooked pan sauce.
8. 8Slice the pork across the grain and serve with the potatoes and rocket. Spoon the remaining cooked sauce over the meat.

Per serving

kcal

465

protein

40.7g

fibre

4.5g

carbs

34.5g

fat

18.2g