Takes 20 minutes to make, 10 minutes to roast, plus resting
1 tbsp olive oil
350g pork tenderloin fillet, trimmed of excess fat
1 large courgette, sliced on the diagonal into rounds
For the spiced cherry chutney: (Leftover chutney will keep in a sterilised jar in a cool place for up to3 months)
500g cherries, pitted and chopped
2 tbsp light muscovado sugar
1 shallot, finely chopped
1 garlic clove, crushed
1/4 tsp coriander seeds, crushed
1/4 tsp black peppercorns, crushed
2.5cm piece fresh ginger, grated
2 tbsp sherry vinegar
First, put all the chutney ingredients in a wide saucepan over a low heat and cook, stirring to dissolve the sugar. Increase the heat slightly and simmer, stirring occasionally for 15 minutes until thickened. Set aside to cool to room temperature.
Meanwhile, preheat the oven to 200 degrees C, gas mark 6. Heat half the oil in a large ovenproof frying pan over a high heat. Season the pork, add to the pan and cook for 10 minutes, turing until browned all over. Transfer the pan to the oven for 10 minutes or until just cooked. Rest for 10 minutes.
Return the frying pan to a medium heat, add the rest of the oil and fry the courgettes until tender.
Cut the pork into slices and serve with chutney, courgette slices and thin chips, if you like!