Ingredients
For the pork and tomatoes
1 tbsp olive oil
150g/5½oz pork tenderloin, trimmed, sliced into thick medallions
salt & black pepper
100g/3½oz vine tomatoes
25g/1oz butter
1 garlic clove, sliced
1 tbsp balsamic vinegar
creamy peas & lettuce
200g/7oz peas
2 Little Gem lettuces, sliced
pinch caster sugar
pinch cayenne pepper
1 garlic clove, peeled and finely chopped
50ml/2fl oz double cream
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the pork and tomatoes, heat the olive oil in an ovenproof frying pan,
season the pork tenderloin slices with salt and freshly ground black pepper and
fry over a medium heat for 4-5 minutes.
3. Turn the pork slices over, add the vine tomatoes, butter and garlic and fry
for 1-2 minutes. Add the balsamic vinegar and place in the oven for five
minutes, or until the pork slices are golden-brown and completely cooked
through. Remove from the oven and keep warm covered with foil.
4. For the creamy peas and lettuce, place the peas into a pan, cover with
boiling water and then bring back to the boil. Drain and refresh under cold
water.
5. Return the peas to the pan with the lettuce, sugar, cayenne pepper, garlic
and double cream and simmer for two minutes.
6. To serve, spoon the creamy peas and lettuce onto a serving plate, top with
the pork slices and garnish with the roasted vine tomatoes.
