Quick Ea&sy

PORK TENDERLION

JERK-SPICED TENDERLOIN Serves 2

1. Preheat oven to 220c (fan 200c) with a roasting tin inside. Pat dry a 450g trimmed pork tenderloin, brush with 1tbsp oil and roll evenly in 2tbsp Jerk spice seasoning. Roast for 10 mins. 2. Reduce temperature to 200c (180c fan) and turn pork. Roast for final 18 mins or until cooked. Rest for 10 mins. 3. Meanwhile in a large pan of boiling water cook 6 sweetcorn cobettes for 8 mins. Drain. 4. For slaw, in a large bowl mix 225g thinly sliced red cabbage, a handful of chopped coriander leaves, ¼ thinly sliced small red onion, the juice of 1 lime and 1tbsp natural yoghurt. 5. Season. Serve pork sliced with sweetcorn cobettes and slaw.

SAGE STUFFED TENDERLOIN Serves 2

1. Preheat oven to 220c (fan 200c). 2. Pat dry and trim 450g piece of pork tenderloin. With a sharp knife, score down the length of the meat, opening it out like a book. Cover with cling film and bash to 2cm thick. Discard clingfilm. 3. In a bowl mix 50g fresh breadcrumbs, 3tbsp apple sauce, 1 medium egg yolk, 1 sliced spring onion and 2tbsp chopped sage leaves. Season. 4. Spread mixture evenly over pork. Roll meat back into shape and tie with string. Roast for 30 mins (or until a meat thermometer reads 160c when inserted). 5. Serve sliced with mashed potato, steamed green beans and extra apple sauce.