Potatoes and pork with bacon

Ingredients 8
Servings 4


  • 900
    potatoes, unpeeled and diced
  • 4
    slices deboned pork
  • salt and pepper
  • fresh sage
  • 8
    rashers bacon
  • 60
    olive oil
  • coarse salt
  • 1
    clove garlic, crushed


Preheat the oven to 200 ºC. Blanch the potatoes in boiling salted water and drain. Remove any fat from the meat (each slice should be about 1,5 cm thick), and season. Place 2 sage leaves on each slice of meat and wrap each in 2 rashers of bacon. Place on a greased baking sheet and sprinkle with 15 ml (1 tbsp) olive oil. Place the potatoes in an ovenproof dish, sprinkle with coarse salt, torn sage leaves, crushed garlic and 15 ml (1 tbsp) olive oil. Roast with the meat for 15 to 20 minutes or until the potatoes are golden brown. Turn the potatoes so they brown evenly. Drizzle the pork slices with the remaining olive oil and roast until just done. Garnish with extra fresh sage.

Read more on: starch  |  roast

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