Peppered pork tenderloin with chips and rocket salad recipe
 85g/3oz pork tenderloin, sliced into three medallionssalt and freshly ground black pepper1 tbsp olive oil 85g/3oz pork tenderloin, sliced into three medallions salt and freshly ground black pepper 1 tbsp olive oil 6 Anya potatoes, cut into thick chips3 tbsp olive oilsalt and freshly ground black pepper 6 Anya potatoes, cut into thick chips 3 tbsp olive oil salt and freshly ground black pepper 1 handful rocket leaves1 tomato, chopped½ lemon, juice only1 tbsp olive oilsalt and freshly ground black pepper 1 handful rocket leaves 1 tomato, chopped ½ lemon, juice only 1 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Place the pork medallions between two sheets of cling film and flatten out to the thickness of a pound coin, using a meat mallet or rolling pin. Remove the cling film and season with salt and freshly ground black pepper.Heat the oil in a frying pan and fry the medallions for 3-4 minutes on both sides, or until golden-brown all over and cooked through. Set aside on a warm plate to rest. For the chips, place the potato pieces into a roasting tin, drizzle with the olive oil and season with salt and freshly ground black pepper. Transfer to the oven to roast for 12-15 minutes, turning the potatoes occasionally to ensure they brown evenly. For the salad, combine all of the salad ingredients together in a bowl.To serve, place the pork medallions on a serving plate with the chips and salad alongside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the pork medallions between two sheets of cling film and flatten out to the thickness of a pound coin, using a meat mallet or rolling pin. Remove the cling film and season with salt and freshly ground black pepper. Place the pork medallions between two sheets of cling film and flatten out to the thickness of a pound coin, using a meat mallet or rolling pin. Remove the cling film and season with salt and freshly ground black pepper. Heat the oil in a frying pan and fry the medallions for 3-4 minutes on both sides, or until golden-brown all over and cooked through. Set aside on a warm plate to rest. Heat the oil in a frying pan and fry the medallions for 3-4 minutes on both sides, or until golden-brown all over and cooked through. Set aside on a warm plate to rest. For the chips, place the potato pieces into a roasting tin, drizzle with the olive oil and season with salt and freshly ground black pepper. Transfer to the oven to roast for 12-15 minutes, turning the potatoes occasionally to ensure they brown evenly. For the chips, place the potato pieces into a roasting tin, drizzle with the olive oil and season with salt and freshly ground black pepper. Transfer to the oven to roast for 12-15 minutes, turning the potatoes occasionally to ensure they brown evenly. For the salad, combine all of the salad ingredients together in a bowl. For the salad, combine all of the salad ingredients together in a bowl. To serve, place the pork medallions on a serving plate with the chips and salad alongside. To serve, place the pork medallions on a serving plate with the chips and salad alongside.