From Delicious Magazine
2 tbsp rapeseed oil
1 pork fillet (about 400g), cut into medallions
200g cooking chorizo, sliced
200g new potatoes, sliced
1 large red onion, cut into thin wedges
1 lemon, cut into wedges
10-12 fresh sage leaves
150g feta, thinly sliced
Handful of fresh flatleaf parsley, finely chopped
Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp of the oil in a roasting tin over a high heat on the hob. Season the pork medallions and fry in a single layer for 1 minute on each side or until they are nicely browned. Remove from the tin and set aside to rest.
Tumble the chorizo, potatoes, onion, lemon and remaining oil into the hot tin, season and (wearing oven gloves!) put in the oven. Roast for 10-15 minutes, then take out and toss the contents together well to coat the vegetables in the chorizo juices.
Top with the pork and sage, then return the tin to the oven to cook for a further 10-12 minutes.