Pork fillet with blue cheese crust and herb salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Preheat the oven to 220C/425F/Gas 7.
Cut the pork into 2cm/Â¾inch-thick slices. Place the slices between two pieces of cling film and flatten out with a rolling pin to 5mm/Â¼inch thick. Discard the cling film and season the pork with freshly ground black pepper.
Heat a large ovenproof frying pan over a high heat. Add the olive oil, then add the pork and sear for one minute on each side. Squeeze the orange juice over the pork and top each piece of pork with some Stilton.
Transfer to the oven and cook for 3-4 minutes, or until the pork is completely cooked through and the cheese is bubbling.
Meanwhile, for the herb salad, place the herbs in a bowl. Drizzle over the olive oil and lemon juice and season, to taste, with salt and freshly ground black pepper. Mix together.
To serve, place the pork onto a warm serving plate and top with a pile of the herb salad.

large handful fresh mixed herbs (such as flatleaf parsely, coriander, chervil, chives), leaves only
1 tbsp olive oil
1 tsp fresh lemon juice
salt and freshly ground black pepper

large handful fresh mixed herbs (such as flatleaf parsely, coriander, chervil, chives), leaves only

1 tsp fresh lemon juice

Â½ orange, seeds removed

salt and freshly ground black pepper

freshly ground black pepper

1 tbsp olive oil

85g/3oz Stilton cheese

200g/7oz pork tenderloin, fat and membrane trimmed

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!