Poppy Seed Pork Tenderloin With Green Olives Salsa

Ingredients:

250 g - 300 g pork tenderloin

1 tbsp olive oil

1/2 cup poppy seeds

1/2 pack dandelion salad leaves

salt&pepper

salsa:

1 tomato, chopped finely

1/3 cup green olives, chopped

1/2 avocado

1/3 small red onion, chopped finely

dash of freshly squeezed lemon juice
dash of Tabasco sauce

1 teaspoon olive oil

salt&pepper

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She almost stopped eating pork meat since she moved to the Netherlands, but when she saw a recipe on the Czech Apetit smart phone app, she realized she could give it a shot for a change. This recipe was super easy yet had a sense of novelty because of the poppy seeds which was not a very common ingredient and has proven to be difficult to find in the Netherlands (thank you Arab food market). Cut the tenderloin into medallions about 2 cm in width. Brush gently all the sides with olive oil, season with salt and pepper and roll from both sides in poppy seeds. Let rest in the fridge for about an hour. Prepare the salsa by simply chopping tomato, onion, green olives and avocado, mix altogether with a dash of lemon juice, olive oil, Tabasco sauce and season with salt and pepper. Fry the pork medallions on a tiny bit of butter and on high heat from both sides for a few minutes, cover the pan with a lid and let finish of on lower heat. Serve with bunch of dandelion salad leaves and the salsa along with some bread as per your preference.
Bon Appetit!