Roast Pork with Ratatouille

The Method

Preheat the oven to 160°C / 325°F / gas mark 3. Cut the potatoes in half and put in a casserole dish with a lid (or if you don’t have one you can use a roasting tin lined with parchment paper and cover with tin foil). Toss in the oil and season with a little salt, if using. Roast for 20 minutes.

Dice the tomatoes. Trim the courgettes and celery and cut both into 2cm slices on the diagonal. Peel the onion and roughly chop. Peel the garlic and use a garlic crusher or grate on the fine side of a box grater.

Remove the potatoes from the oven and give them a good toss, then add the tomato dice, courgettes, celery, onion and garlic. Season with plenty of freshly ground black pepper and drizzle over the tomato puree and sprinkle with the dried basil, if using. Toss until evenly combined, then cover with a lid or foil and return to the oven for another 30-35 minutes until the vegetables are tender but still holding their shape.

Meanwhile, mix the honey, chilli powder, cumin and water in a bowl and brush over the pork tenderloin. Place in a small baking dish that it will fit into snugly and put on the top shelf of the oven to cook for 25-30 minutes or until tender and cooked through, basting once or twice to ensure it doesn’t dry out. Remove the pork from the oven and leave to rest for 10 minutes, then carve into slices and divide between plates. Add the ratatouille and scatter over the fresh basil, if using (instead of the dried) to serve.

Prepare Ahead

If you want to cook this in a slow cooker then put all of the vegetables in for 4 hours on a low heat and cook the pork steak in the oven for 30 minutes at 180°C / 350°F / gas mark 4. Once the pork tenderloin has been marinated it will keep happilyon the bottom shelf the fridge for up to 3 days.