Peppered pork tenderloin with chips and rocket salad
Ingredients
For the pork
- 85g/3oz pork tenderloin, sliced into three medallions
- salt and freshly ground black pepper
- 1 tbsp olive oil
For the chips
- 6 Anya potatoes, cut into thick chips
- 3 tbsp olive oil
- salt and freshly ground black pepper
For the salad
- 1 handful rocket leaves
- 1 tomato, chopped
- ½ lemon, juice only
- 1 tbsp olive oil
- 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.