5 tbsp olive oil
2 thick slices of bread, crusts discarded, cut into cubes
200g pork tenderloin
1 Cox’s apple
1 tbsp cider vinegar
Small bag salad leaves of your choice
1. Heat 3 tablespoons oil in a frying pan and cook the bread for 4-5 minutes, tossing regularly. Drain on kitchen paper and set aside.
2. Trim the pork tenderloin of fat and cut into 6 thick slices, then flatten each piece slightly. Wipe out the frying pan with kitchen paper. Heat 1 tablespoon olive oil in the pan and fry the pork for 5-6 minutes, turning once. Remove from the pan and set aside.
3. Cut the apple into 12 wedges and fry in the same pan for 1-2 minutes, turning once, until dark golden. Remove and set aside. Add the cider vinegar and 1 tablespoon olive oil and sizzle briefly. Season well.
4. Toss the salad with the home-made croutons and apple wedges and divide between 2 plates. Top with the pork and drizzle with the dressing.