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.

