Chorizo adds a lovely smokiness to the pork.
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. 3 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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