Quick pork and apple salad with cider dressing
- April 2006
- 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
- 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.
- 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.
- 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.
- 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.
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