PEPPERED PORK TENDERLOIN WITH CHIPS AND ROCKET SALAD
PEPPERED PORK TENDERLOIN WITH CHIPS AND ROCKET SALAD
PEPPERED PORK TENDERLOIN WITH CHIPS AND ROCKET SALAD

Ingredients
  • 85g/3oz pork tenderloin
  • sliced into three medallions
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 6 Anya potatoes
  • cut into thick chips
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 handful rocket leaves
  • 1 tomato
  • chopped
  • ½ lemon
  • juice only
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
Directions
  • Preheat the oven to 180C/350F/Gas 4.
  • Place the pork medallions between two sheets of cling film and flatten out to the thickness of a pound coin
  • using a meat mallet or rolling pin. Remove the cling film and season with salt and freshly ground black pepper.
  • Heat the oil in a frying pan and fry the medallions for 3-4 minutes on both sides
  • or until golden-brown all over and cooked through. Set aside on a warm plate to rest.
  • For the chips
  • place the potato pieces into a roasting tin
  • drizzle with the olive oil and season with salt and freshly ground black pepper. Transfer to the oven to roast for 12-15 minutes
  • turning the potatoes occasionally to ensure they brown evenly.
  • For the salad
  • combine all of the salad ingredients together in a bowl.
  • To serve
  • place the pork medallions on a serving plate with the chips and salad alongside.