Mediterranean Pork With Low Carb Potatoes, Leek & Olives
Recipe Credit to Callum Hann and Themis Chryssidis, Sprout Adelaide
Preheat oven to 200°C (fan forced).
Bring a large saucepan of water to the boil. Parboil potatoes for 5-8 minutes or until just softened. Drain and set aside.
Heat oil in a large oven-proof frying pan over medium-high heat. Add pork and cook, turning, for 2-3 minutes or until sealed and golden brown. Add the leek, fennel and garlic and cook for 1-2 minutes or until fragrant. Pour over wine to deglaze the pan, before adding tomato passata and potatoes. Transfer pan to the oven and bake for 12-15 minutes or until pork is just cooked through. Remove pork from the pan and set aside to rest before slicing.
Divide vegetables and pork between serving plates. Garnish with olives, feta and parsley.