Paprika Pork Tenderloin with Roasted Red Peppers and Potato Wedges

Ingredients

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

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.