Roast Pork With Potato and Feta

• 1 large onion, roughly chopped
• 500 g new potatoes, thinly sliced
• 2 tablespoons olive oil, plus extra for drizzling
• 360 g pork medallions
• 200 g cherry tomatoes, halved
• fresh thyme sprig
• 100 ml white wine
• 100 ml vegetable stock
• 100 g feta, crumbled
• 1 lemon, grated zest

1. Preheat the oven to 220AAC/fan200AAC/gas 7.
2. Place the onion and sliced potato in a shallow roasting tin, pour over half the oil and lots of seasoning, then toss to coat.
3. Roast in the oven for 10 minutes.
4. Meanwhile, heat the remaining oil in a frying pan over a medium heat.
5. Season the pork and brown for a couple of minutes on each side.
6. Scatter the cherry tomatoes and thyme leaves over the potato and return to the oven for 5 minutes more.
7. Lay the pork on top and pour over the white wine and stock.
8. Roast for a further 12 minutes until the pork is cooked and the vegetables are tender.
9. Serve scattered with the feta, lemon zest and thyme sprigs, and drizzled with a little olive oil.

onion, olive oil, pork medallions, cherry tomatoes, thyme, white wine, vegetable stock, feta, lemon

Taken from www.food.com/recipe/roast-pork-with-potato-and-feta-434138 (may not work)