Peppered pork tenderloin with chips and rocket salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
For the pork
- pork: 85g/3oz pork tenderloin, sliced into three medallions
- black pepper: salt and freshly ground black pepper
- olive oil: 1 tbsp olive oil
For the chips
- chips: 6 Anya potatoes, cut into thick chips
- olive oil: 3 tbsp olive oil
- black pepper: salt and freshly ground black pepper
For the salad
- rocket: 1 handful rocket leaves
- tomato: 1 tomato, chopped
- lemon: ½ lemon, juice only
- olive oil: 1 tbsp olive oil
- black pepper: salt and freshly ground black pepper
Method
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.
