Peppered pork tenderloin with chips and rocket salad Recipe

Peppered pork tenderloin with chips and rocket salad Recipe

  • 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
  1. Preheat the oven to 180C/350F/Gas 4.
  2. 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.
  3. 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.
  4. 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.
  5. For the salad, combine all of the salad ingredients together in a bowl.
  6. To serve, place the pork medallions on a serving plate with the chips and salad alongside.
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