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Archive of BBC Food Recipes

Peppered pork tenderloin with chips and rocket salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  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.

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

Shopping List

Peppered pork tenderloin with chips and rocket salad

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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