Pork tenderloin with sage and pancetta

Serves 4
2tbsp olive oil
3 shallots , finely chopped
50g pancetta
2tbsp fresh parsley , chopped
2tbsp fresh sage leaves , chopped
2tbsp sun-dried tomatoes in oil
650g pork tenderloin
Salt and black pepper
120ml white wine
120ml cream

To serve:
Creamy mashed potato



  1. 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.
  2. 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.
  3. 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.


Nutritional information:

Per serving: 436kcals, 20.2g fat (5.6g saturated), 7.4g carbs, 0.8g sugars, 48.6g protein, 1.1g fibre, 0.497g sodium