A mixed contibution for this gem, Herb crust from Mr McGill, The rest from Mr Wilkinson. Garlic and feta potatoes are immense!

Each portion is packing in  542 Calories/Protein 46/Carbs 40/Fat 22. Recipe serves 2.


For the herb crust

  • 75g parsley
  • 75g chives
  • 2 tbsp grated parmesan
  • 2 tbsp breadcrumbs
  • 1 tbsp lemon zest
  • 1 tsp cracked black pepper
  • 1 tbsp sunflower oil

For the rest….

  • 300g of pork fillet (in two portions)
  • 2 tbsp dijon mustard
  • 300g maris piper potatoes
  • 50g feta
  • 2 cloves of garlic (minced)
  • 1 tbsp sunflower oil
  • 2 tbsp oregano
  • 200g green beans
  • 100g cherry tomatoes


  • Place the ingredients for the crust in a bowl and use a stick blender to blitz into a fine (slightly moist) crumb.
  • Remove any excess fat from the pork fillet, heat a small frying pan, splash in a little oil and seal all sides of the pork (no more than a minute). Place the pork to one side and allow to cool for at least 30 minutes.
  • Pre-heat your oven to gas mark 7 or 220 degrees.
  • Chop the potatoes into 1cm cubes. Place in a bowl and drizzle with a tbsp of oil, the oregano and garlic. Stir together until thoroughly combined. Place on a baking tray and into the oven for 40-50 minutes turning half way through.
  • With 20 minutes to go on the potatoes brush the pork fillet with dijon mustard and cover generously with the crumb.
  • Place the pork in the oven above the potatoes for 10 minutes. Allow to rest for 10 minutes afterwards.
  • Finally steam the green beans for 5 minutes then add to a frying pan with the tomatoes for 2 minutes.
  • Serve as shown in the picture. Sprinkle the potatoes with feta to finish.
  • Enjoy!

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