Herby Pork with Apple & Chicory Salad

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• juice 1 lemon
• 1 tbsp honey
• 2 large eating apples, cored and sliced
• 270g pack chicory, leaves separated

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). In a small bowl, mix the wholegrain mustard, honey and half of the chopped tarragon and parsley, then spread it over the trimmed pork tenderloin.

2. Cover the pork and refrigerate for 30 minutes.

3. Heat half of the walnut oil in an ovenproof skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned all over.

4. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the thickest part reaches 145°F (63°C). Rest the pork for 3 minutes, then slice it.

5. Whisk the remaining walnut oil, the lemon juice and the remaining herbs together in a large bowl.

6. Add the sliced apples and chicory leaves to the dressing and toss gently to coat.

7. Arrange the apple and chicory salad on plates and top with the sliced pork.