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Peppered Pork Tenderloin with Chips and Rocket Salad

Pan-fried pork medallions served with oven-roasted potato chips and a fresh, zesty lemon and rocket side salad.

HealthyQuickPorkPotatoesHigh Protein

Estimated Nutrition

Per Serving Total
Calories 1125.4 kcals 1125.4 kcals
Carbohydrates 64.8 grams 64.8 grams
Fat 88.5 grams 88.5 grams
Protein 27.2 grams 27.2 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
juice only
Meat
85
g
Pork Tenderloin
sliced into three medallions
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
OilsFats
15
ml
Olive Oil
for frying pork
45
ml
Olive Oil
for roasting potatoes
15
ml
Olive Oil
for salad dressing
Vegetables
6
piece
Anya Potatoes
cut into thick chips
1
handful
Rocket Leaves
1
piece
Tomato
chopped

Steps

  • Preheat the oven to 180°C.
  • Flatten pork medallions between cling film to a thin consistency and season with salt and pepper.
  • Fry medallions in hot oil for 3-4 minutes per side until cooked through, then rest.
  • Toss potato chips with olive oil and seasoning in a roasting tin and roast for 12-15 minutes.
  • Combine rocket, tomato, lemon juice, olive oil, and seasoning in a bowl.
  • Serve the rested pork alongside the roasted chips and fresh salad.