Chimichurri pork tenderloin with radishes

Ingredients

• coriander a small bunch
• dried oregano 1 tsp
• echalion shallot 1 small, halved
• green chilli ½, deseeded, if you like
• red wine vinegar 1 tbsp
• olive oil 1 tbsp, plus a splash
• pork tenderloins 4
• radishes 200g
• green salad, to serve

Method

• Step 1

  Using a blender, blitz together the coriander (stalks and all), half the dried oregano, all the shallot and green chilli until finely chopped. Pour in the red wine vinegar, half the olive oil and a splash of water. Blitz to a vivid green sauce. Season to taste – you want the chimichurri to have a good level of acidity to cut through the pork.

  Step 2

  Rub the remaining oil into the tenderloins and season on both sides. Heat a large non-stick frying pan over a high heat. Fry the pork for 5 minutes on one side, flip, then add the radishes to the pan. Drizzle the radishes with a splash of oil and sprinkle over the remaining oregano. Fry for 4-5 minutes or until the pork is cooked.

  Step 3

  Divide between two plates, drizzle over the chimichurri and serve with a green salad.

Nutritional data

• kcals 245
• fat 11.1g
• saturates 2.7g
• carbs 2.6g
• sugars 2.6g
• fibre 2.2g
• protein 32.4g
• salt 0.3g