PORK TENDERLOIN WITH GRILLED CORN SALSA AND CRISPY PROSCIUTTO
Serves 2
EASY
GREAT VALUE pork tenderloin 450 g, cut into 8 medallions garlic powder 1T freshly ground black pepper 1T corn on the cob 2 vegetable oil, for frying red onion 1 red wine vinegar 2T chopped chilli from a jar 1t heirloom tomatoes 250 g baby spinach 2 large handfuls
Greek or regular basil a small handful prosciutto 8 slices butter 2T sea salt, to taste
1 Place two griddle or frying pans over a high heat. Season the pork all over with the garlic powder, black pepper and some sea salt. 2 When the pans are hot, brush the corn with a little oil, place in one of the pans and cook for 6–8 minutes, turning regularly, until charred all over. 3 Drizzle some oil into the second pan, add the pork medallions and cook for 3 minutes. 4 Peel and finely slice the onion and put it into a bowl with the vinegar and chopped chilli. 5 Flip the medallions and cook for a further 2 minutes. 6 Slice, halve or quarter the tomatoes, depending on their size, then add them to the onions. 7 Remove the corn from the pan and shave the kernels from the cobs. Add them to the tomato mixture, with the spinach and basil, then season with salt and toss. 8 Lay the prosciutto slices in the empty pan and allow to crisp for 30–60 seconds on each side. 9 Transfer the pork to a board to rest. 10 Add the butter to the prosciutto pan and remove from the heat. 11 Arrange the medallions on a serving dish and place the crispy prosciutto on top. Drizzle over the melted butter from the pan and serve with the corn salsa.