• 1 pork tenderloin (about 300g/10½oz)
• 1 tbsp olive oil

For the spice rub

• 1 tbsp smoked urfa chilli
• ½ tsp freshly ground black pepper
• ½ tsp ground caraway seeds
• 1 tsp flaky sea salt (kosher salt)

For the cherry sauce

• 1 large red chilli, deseeded and sliced (about 15g/½oz)
• 200g/7oz frozen sour cherries (or use pitted fresh ones in season)
• ½ tsp flaky sea salt (kosher salt)
• a couple of twists of freshly ground black pepper
• 1 heaped tsp honey
• 2 tbsp red wine vinegar
• 1 tbsp olive oil

For the salad

• 40g/1½oz washed rocket (arugula)
• 1 head of red chicory/endive, broken into leaves
• 40g/1½oz fragrant herbs (use one or more of basil, mint and tarragon)

Halve the tenderloin to give you two small pieces that you can easily fit in a frying pan, and rub them with the olive oil. Mix all the spices for the rub together and use to coat the pork. Cover and keep in the fridge until you are ready to cook (up to 6 hours).

Put all the ingredients for the cherry sauce in a little pan and bring to a rapid boil, then remove from the heat and set aside until you are ready to serve.

Heat a frying pan on a high heat, then sear the pork pieces all over, allowing 2 minutes on all sides, so they cook for about 8 minutes in total (it does get a little smoky frying on a high heat, so you may want to open a window).

Remove the frying pan from the heat and cover, to allow the meat to rest and fully cook through for 8–10 minutes.

Scatter the rocket, chicory leaves and fragrant herbs on a large serving plate.

Slice the pork with a sharp knife and place on the salad. Dress generously with the cherry sauce and serve warm.

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