- 400g/14oz pork tenderloin, trimmed of any fat and sinew
- 1 tbsp walnut oil
- 2 tsp wholegrain mustard
- 1 tbsp each chopped tarragon and parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 large eating apples, cored and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 270g pack chicory, leaves separated
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
Heat oven to 200C/180C fan/gas 6. Rub the pork with 1 tsp oil, 1 tsp mustard and some seasoning. Brown, transfer to a baking tray and press on half the herbs. Roast for 15 mins until just cooked.
To make the salad, mix the lemon juice, honey and remaining walnut oil and mustard together. Season and toss through the apples, chicory and remaining herbs. Serve the pork sliced, with the salad on the side.