Pork fillet with blue cheese crust and herb salad

Cooking : time less than 10 mins

Ingredients

200g/7oz pork tenderloin, fat and membrane trimmed
freshly ground black pepper
1 tbsp olive oil
%26frac12; orange, seeds removed
85g/3oz Stilton cheese
For the herb salad
large handful fresh mixed herbs (such as flatleaf parsely, coriander, chervil, chives), leaves only
1 tbsp olive oil
1 tsp fresh lemon juice
salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Cut the pork into 2cm/%26frac34;inch-thick slices. Place the slices between two slices of cling film and flatten out with a rolling pin to 5mm/%26frac14;inch thick. Disvehicled the cling film and season the pork with freshly ground black pepper.
3. Heat a large ovenproof frying pan over a high heat. Add the olive oil, then add the pork and sear for one minute on each side. Squeeze the orange juice over the pork and lid each slice of pork with some Stilton.
4. Transfer to the oven and cook for 3-4 minutes, or until the pork is completely cooked through and the cheese is bubbling.
5. meanwhile, for the herb salad, place the herbs in a bowl. Drizzle over the olive oil and lemon juice and season, to taste, with salt and freshly ground black pepper. Mix tofetchher.
6. To serve, place the pork onto a warm serving plate and lid with a pile of the herb salad.

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