- 2 tbsp olive oil
- 3 shallots, finely chopped
- 50g pancetta
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh sage leaves, chopped
- 2 tbsp sundried tomatoes in oil
- 650g pork tenderloin
- Salt and black pepper
- 120ml white wine
- 120ml cream
- Creamy mashed potato
- Heat the oil in a large pan over a medium-high heat. Add the shallots, pancetta, parsley, sage and sundried tomatoes, and cook for 5-6 minutes until the shallots have softened, stirring occasionally.
- Meanwhile, slice the pork into 2cm slices. Lay flat on the chopping board and season with salt and pepper. Push the vegetable and pancetta to one side in the pan. Arrange the pork in the space in a single layer. Cook for five minutes without flipping until a light brown crust forms.
- Turn over the pork slices. Use a wooden spoon to push the vegetables and pancetta around the meat, then stir in the wine, cream and some seasoning. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, uncovered, until the sauce thickens.
Per serving: 436kcals, 20.2g fat (5.6g saturated), 7.4g carbs, 0.8g sugars, 48.6g protein, 1.1g fibre, 0.497g sodium