- 2 slices pork tenderloin
- 2 tbsp pistachio nuts, shells removed, finely chopped
- salt and freshly ground black pepper
- ½ Bramley apple, cored, cut into 3 wedges
- 1 tbsp olive oil
- 15g/¼oz butter
- 100g/3½oz sweet potato, peeled and chopped
- Preheat oven to 200C/400F/Gas 6.
- Place the pork loin between two pieces of cling film. Flatten out the pork with a meat mallet or the end of a rolling pin, until 1cm/¼in thick.
- Place the chopped pistachios onto a clean flat surface. Press one side of the pork onto the pistachio nuts, to coat, and season with salt and freshly ground black pepper.
- Heat the olive oil and butter in a frying pan, add the pork, apple wedges and the sweet potato and fry until the pork is golden-brown on the underside. Transfer the pork to a baking tray and place into the oven to roast for five minutes, or until completely cooked through.
- Meanwhile, continue frying the apples and sweet potato, until cooked through and golden brown.
- To serve, place the pork in the centre of a plate with the apples and sweet potato arranged around it.