Pork tenderloin salad with apple, red cabbage and mustard

Ingredients

For 1 serving

• Pork tenderloin130 g
• Red cabbage120 g
• Apple100 g
• Potatoes180 g
• Mustard2 teaspoons
• Apple cider vinegar1 tablespoon
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste

Contains: mustard,

In season: October – February

Method

1. Preheat the oven to 200 °C (conventional). Bring a small pan of water to the boil, peel the potatoes and cut them into roughly 2 cm cubes; when it boils, salt it and cook them for 12 minutes until tender; drain.
2. Meanwhile, pat the pork fillet dry and salt it. Heat half the oil with the thyme in an ovenproof frying pan and brown the fillet over medium-high heat on all sides for 4–5 minutes, until golden.
3. Transfer the pan to the oven and cook for 12 minutes, until the centre is just pink. Rest the fillet for 5 minutes before slicing so it stays juicy.
4. Meanwhile, core the red cabbage and slice it very thinly; wash and core the apple and slice it thinly. Dress them with the remaining oil, cider vinegar, mustard and a pinch of salt.
5. Arrange the cabbage and apple salad, the potatoes and the sliced pork on the plate.