Step 1

Preheat the oven to 220°C/fan200°C/gas Place the onion and sliced potato in a shallow roasting tin, pour over half the oil and lots of seasoning, then toss to coat. Roast in the oven for 10 minutes.

Step 2

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Season the pork and brown for a couple of minutes on each side.

Step 3

Scatter the cherry tomatoes and thyme leaves over the potato and return to the oven for 5 minutes more. Lay the pork on top and pour over the white wine and stock. Roast for a further 12 minutes until the pork is cooked and the vegetables are tender. Serve scattered with the feta, lemon zest and thyme sprigs, and drizzled with a little olive oil.