Pork Tenderloin With Garlic-Anchovy Butter And Waldorf Salad - cooking recipe

Ingredients

2 lb pork tenderloin, trimmed
1 tbsp olive oil
1 tbsp fresh thyme leaves
2 cloves garlic, minced
1/2 cup butter, softened
4 None anchovy fillets, finely chopped
None None Waldorf Salad
1 bunch asparagus, trimmed, blanched
3.5 oz watercress
2 None Granny Smith apples, cored, thinly sliced
2/3 cup walnuts, toasted
1/4 cup mayonnaise
1 tbsp lemon juice

Preparation

In a large bowl, combine pork, olive oil, 1/2 tbsp thyme and 1 clove minced garlic. Lightly oil a large frying pan over high heat. Cook pork for 7-10 mins, until cooked to your liking. Remove from heat and let rest for 5 mins, covered.
Meanwhile, combine butter and anchovies with remaining garlic and thyme. Chill until required.
To make the salad, combine asparagus, watercress, apples and walnuts in a large bowl. Whisk together mayonnaise and lemon juice then toss with salad.
Thickly slice pork. Distribute between serving plates along with salad. Top pork with anchovy butter.