Ingredients

  • 600 g baby potatoes, larger ones halved
  • 1 red pepper, washed, deseeded and sliced
  • 1.5 tbsp olive oil by Sainsbury's
  • freshly ground black pepper
  • 500 g pack Sainsbury's British pork fillet medallions
  • 2 tbsp Taste the Difference pesto alla Genovese
  • 14 g fresh mint, washed and chopped
  • 14 g pack fresh flat-leaf parsley, washed and finely chopped
  • 1 tsp French Dijon mustard by Sainsbury's
  • 1 tbsp red wine vinegar by Sainsbury's
  • juice and zest of 1 lemon

Method

  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the potatoes and pepper into a roasting tray and mix with 1 tablespoon of the olive oil. Season with freshly ground black pepper and bake in the oven for 35 minutes.

  2. 2

    Meanwhile, season the pork with black pepper and brush with the remaining oil. Cook in batches in a large frying pan over a high heat for 1-2 minutes each side until cooked through with no pink remaining.

  3. 3

    Make the salsa verde: whisk together the remaining ingredients until combined.

  4. 4

    Serve the pork and vegetables with the salsa verde spooned over the top.

Nutritional Details

Each serving provides
  • Energy 1620kj 387kcal 19%
  • Fat 18.6g 27%
  • Saturates 4.7g 24%
  • Sugars 3.9g 4%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 666kj/159kcal

Each serving provides

9.0g carbohydrate 1.6g fibre 12.7g protein

 
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