Saucy pork with crispy new potatoes

by Kate Thompson on Monday, 13 June 2011

Chorizo adds a lovely smokiness to the pork.

SERVES 4

500g (1lb 2oz) baby new potatoes
2tbsp olive oil
400g (14oz) pork tenderloin, cut into chunks
150g (5oz) piece fresh cooking chorizo, cut into chunks
1 red onion, sliced
400g can chopped tomatoes
large pinch chilli flakes
1 lemon, juiced, extra wedges to serve
pinch of sugar
rocket, to serve

1  Heat the grill.  Boil the potatoes for 10 minutes until tender, then drain and roughly mash with a fork.  Spread out on a roasting tray, season and drizzle with half the oil.  Grill for 5 to 10 minutes, until crisp and golden.
2  In a pan, fry the pork in the remaining oil until browned and cooked through.  Remove and set aside.  Fry the chorzo over a medium heat until some of the fat is released, then add the onion and cook for 5 minutes. Drain off some of the fat and add the tomatoes, chilli, half the lemon and the sugar.  Bring to the boil and simmer for 10 minutes.
Return the pork to the pan to heat through.  Add the remaining lemon juice and season well.  Serve with the potatoes, rocket and lemon wedges.

Per serving:  420 calories, 22g fat (7g saturated), 26g carbohydrate

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