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Main course · British

Paprika Pork Tenderloin with Roasted Red Peppers and Potato Wedges

45 min Serves 4 ~458 kcal/serving ~£10.00 (£2.50/serving) Gluten-freeDairy-freeKid-friendly
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Ingredients

  • 600 g pork tenderloin
  • 3 red peppers
  • 700 g large potatoes
  • 2 tsp smoked paprika
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 lemon

Nutrition (per serving)

Calories
458 kcal
Protein
36.8 g
Carbohydrate
35.9 g
of which sugars
7.2 g
Fat
16.2 g
of which saturates
3.4 g
Fibre
8.1 g
Salt
0.26 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 200°C/180°C fan. Cut the potatoes into wedges, toss with 1 tbsp oil, half the paprika, oregano and seasoning, and spread on a large tray. Roast for 35 minutes.

  2. 2

    Slice the peppers into strips and toss with 1 tbsp oil and crushed garlic. Add to the potato tray for the final 20 minutes.

  3. 3

    Rub the pork tenderloin with the remaining paprika, 1 tbsp oil, lemon zest and salt. Sear in a hot ovenproof frying pan for 2 minutes each side.

  4. 4

    Transfer the pan to the oven and roast the tenderloin for 18-20 minutes until cooked through. Rest for 5 minutes, then slice.

  5. 5

    Arrange the potato wedges and roasted peppers on a platter, top with sliced pork and squeeze over the lemon juice.

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