Pork Tenderloin with Lemon, Rosemary and Parsley

Succulent slices of pork tenderloin, a tempting Mediterranean-style sauce and sticky sautéed potatoes make a great supper dish from Mike Robinson
By Ed Baines
Pork Tenderloin with Lemon, Rosemary and Parsley
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the pork

  • 100 ml olive oil
  • 300 g pork tenderloin
  • 8 cloves garlic, lightly crushed
  • large bunch rosemary, bruised
  • 150 ml white wine
  • 1 lemon, juice and zest

For the potatoes

  • 800 g new potatoes
  • 1 tbsp chopped parsley


1. Heat the olive oil in a large frying pan and cook the pork on both sides until golden. Add the garlic and rosemary to the pan.

2. Pour in the wine and add the lemon zest and juice. Cover and simmer for 15 minutes, until the pork is tender.

3. While the pork is cooking, put the potatoes in a large saucepan of boiling salted water. Simmer for 4-6 minutes, until softened, but not completely cooked. Drain the potatoes.

4. Remove the pork and keep warm, discarding the rosemary. Pour one third of the sauce into a separate pan and add the potatoes. Cook for 10 minutes.

5. Meanwhile, bring the remaining sauce to the boil and whisk to emulsify.

6. Slice the pork tenderloin. Pile the potatoes onto two plates, arrange the pork slices on top and drizzle with sauce. Scatter with parsley and serve straight away.

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