Pancetta-roasted pork fillet with sage sautÈed potatoes

You can leave the pork to marinate for up to 24 hours if you wish. It will only improve the flavour.
Serves 4

2 fat garlic cloves, finely chopped
2 tablespoons chopped sage
4 tablespoons olive oil
2 x 450g/1lb pork fillets (tenderloins), trimmed
2 x 75g/3oz packets of thinly sliced pancetta
Maldon sea salt flakes and freshly ground black pepper

For the sage sautÈed potatoes:
900g/2lb floury potatoes, such as Maris Pipers
45g/1 1/2oz butter
3 tablespoons sunflower oil
2 garlic cloves, finely chopped
2 tablespoons chopped fresh sage

Preheat the oven to 200C/Gas Mark 6. For the roast pork, put the chopped sage, garlic, olive oil sea salt flakes and black pepper into a shallow dish. Add the pork fillets and turn them once or twice to coat. Cover and leave to marinate for at least 20 minutes. Peel the potatoes and cut them into 2.5cm/1inch chunks. Put them into a pan with plenty of cold water to cover and some salt, bring to the boil and cook for 6-8 minutes or until only just tender. Drain well.
Lay the slices of the pancetta from one packet side by side on a chopping board, with the edges slightly overlapping. Lay one of the pork fillets down the centre and then wrap the pancetta around the fillet. Repeat with the other packet of pancetta and the second fillet.
Lay the pork fillets side by side and seam-side down in a lightly oiled roasting tin and roast for 25-30 minutes until the pancetta is crisp and golden and the pork is cooked through. .
Meanwhile, for the sautÈed potatoes, heat the butter and oil in one very large or 2 smaller frying pans. Add the potatoes and cook over a medium-high heat for 15 minutes, turning now and then until crisp and golden all over.
Remove the pork from the oven and leave it to rest for 5 minutes. Scatter the chopped garlic, chopped sage and some seasoning over the sautÈed potatoes and cook for a further 2 minutes. Cut the pork diagonally into thick slices and serve with the sage sautÈed potatoes.

SERVING SUGGESTION
Some red peppers, roasted on the rack alongside the pork for 20 minutes. Remove the stalk skin and seeds, cut the flesh into long strips and serve sprinkled with some balsamic vinegar, extra virgin olive oil, salt and pepper.