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Pork tenderloin with cabbage and bacon

Gary Rhodes from Gary Rhodes' Local Food Heroes
Savoy cabbage, bacon and apples complement pork tenderloin in Gary Rhodes' traditionally British supper

Pork tenderloin with cabbage and bacon

Method

1. Heat half of the oil in a frying pan over a medium heat and gently fry the pork for about 8-10 minutes on one side until well coloured. Flip the pork over and cook for another few minutes until cooked but still pink and moist in the middle.

2. In a separate pan, heat the remaining oil, add the bacon and cook for 4 minutes. Add the cabbage and apples and cook until soft.

3. Stir in the butter and season to taste.

4. Divide the cabbage mix between four plates and top each with the pork; serve.

Made with produce from Kielder Organic Meats - finalists of the Local Food Hero Awards 2007.

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Serves: 4

Prep: 15 min
Cook: 20 min

Ingredients
4 tbsp vegetable oil
4 x 150g Pork tenderloin, trimmed
2 rashers streaky bacon, cut into strips
1 small Savoy cabbage, finely sliced
2 Apples, sliced
Knob of Butter
salt and pepper