Mediterranean pork steak

Ingredients

• 230 g pork fillet
• 180 g cherry tomatoes
• 45 g olives
• 80 g red onion
• 10 ml olive oil

Method

1. Trim the pork fillet, cut it into 2cm-thick medallions, pat dry and season with salt and black pepper. Slice the red onion into thin wedges and halve the cherry tomatoes and olives.
2. Heat half the olive oil in a large frying pan over a medium-high heat. Fry the pork for 3–4 minutes on each side until browned, with no pink in the middle and the juices running clear (75°C in the centre). Move to a warm plate and rest for 5 minutes.
3. Lower the heat to medium, add the rest of the olive oil and the red onion to the pan and cook for 4–5 minutes until soft.
4. Add the cherry tomatoes and cook for 3–4 minutes until they start to collapse, then stir in the olives for a minute to warm through. Season with black pepper and taste before adding salt, as the olives are salty.
5. Spoon the tomatoes and olives onto plates and lay the pork on top with any resting juices.