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Tuscan-Style Pork Tenderloin with Herb-Tomato Sauce & Roasted Baby Potatoes

Tender perfection, roasted and flavourful, that’s how people will be describing this dinner. Seasoned pork is only the beginning of this dish's magic. Paired with a rich tomato sauce, peppered with pine nuts and feta, and served with classic roasted potatoes, this will have the aftertaste of satisfaction. It’s a five-star experience! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Under 650kcal Under 40g carbs dinner-party
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bag baby potatoes
  • 1 sachet tuscan herb seasoning
  • 1 packet tenderised pork fillet
  • 2 garlics
  • 1 bag parsley
  • 1 tomato
  • 1 bag cavolo nero kale
  • 1 bag baby broccoli
  • 1 packet pine nuts
  • 1 packet balsamic & olive oil dressing
  • pinch chilli flakes
  • 40 gr butter
  • 0.5 tsp brown sugar
  • 0.25 packets cow's milk feta
  • olive oil
  • 2 bags baby potatoes
  • 2 sachets tuscan herb seasoning
  • 2 packets tenderised pork fillet
  • 4 garlics
  • 1 bag parsley
  • 2 tomatoes
  • 1 bag cavolo nero kale
  • 1 bag baby broccoli
  • 2 packets pine nuts
  • 2 packets balsamic & olive oil dressing
  • pinch chilli flakes
  • 80 gr butter
  • 1 tsp brown sugar
  • 0.5 packets cow's milk feta

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Halve the baby potatoes.
    • Place potatoes on a lined oven tray. Drizzle with
    olive oil, season with salt and pepper and toss
    to coat. Roast until tender, 25-30 minutes.
  2. • Meanwhile, combine Tuscan herb seasoning
    and a drizzle of olive oil in a medium bowl. Add
    tenderised pork fillet and turn to coat.
    • Heat a large frying pan over medium-high heat
    with a drizzle of olive oil. When oil is hot, cook
    pork, turning, until browned all over, 4 minutes.
    • Transfer pork to a second lined oven tray and
    roast for 15-16 minutes for medium, or until
    cooked to your liking.
    • Remove tray from the oven, then cover pork
    with foil and set aside to rest for 10 minutes.
    TIP: Pork can be served slightly blushing pink in the
    centre.
  3. • While the pork is roasting, finely chop garlic.
    Roughly chop parsley. Finely chop tomato.
    Roughly chop cavolo nero kale, discarding
    any larger pieces of stalk. Halve baby broccoli
    lengthways.
    • Wipe out the frying pan, then return to
    medium-high heat. Toast pine nuts, tossing,
    until golden, 3-4 minutes. Transfer to a bowl.
  4. • Return the frying pan to medium-high heat with
    a drizzle of olive oil. Cook baby broccoli until
    tender, 2-3 minutes.
    • Add kale and cook until tender, 2-3 minutes.
    • Transfer to a bowl, drizzle with balsamic & olive
    oil dressing. Season and cover to keep warm.
    TIP: Add a dash of water to the pan to help speed up
    the cooking process.
  5. • Return the frying pan to medium heat with a
    drizzle of olive oil. Cook tomato, garlic, parsley
    and a pinch of chilli flakes (if using), stirring
    occasionally, lightly crushing the tomato until
    softened, 4-5 minutes.
    • Add the butter, brown sugar and a splash
    of water. Cook until slightly reduced and
    thickened, 1-2 minutes. Toss to combine.
    Season to taste.
  6. • Slice Tuscan-style pork fillet. Divide pork,
    roasted baby potatoes and balsamic greens
    between plates.
    • Top pork with herb-tomato sauce and crumble
    over feta (see ingredients).
    • Garnish with toasted pine nuts to serve. Enjoy!