Bashed pork with red pepper mayo  (Joe Wicks)Bashed pork with red pepper mayo (Joe Wicks) © Copyright

Bashed pork with red pepper mayo

Joe Wicks gives us a healthy recipe from his new book, Lean In 15: The Sustain Plan.

We’d be telling you porkies if we said pork tenderloin was a safe, versatile option; it can dry out pretty quick, and there are better cuts to use for different dishes. But, you can bring this humble cut to life by bashing it down, sautéing it in butter, and garnishing it with a homemade(ish) mayo that has a bit of a kick.

Ingredients: (serves 1)

2 x 120g pork tenderloins
1 tsp butter
Salt and pepper
1 sprig of rosemary, leaves only, finely chopped
2 sage leaves, finely sliced
30g mayonnaise
2 jarred red peppers, drained and roughly chopped
1 clove garlic, roughly chopped
Big handful of rocket
20g whole almonds
Juice of one lemon, to serve


1. Place the pork between two pieces of cling film or baking parchment on a chopping board. Using a rolling pin, meat mallet or any other blunt instrument, bash the meat until each piece is about 1cm thick. Make sure the loin is turned cutside up so you’re bashing down into the grain.

2. Melt the butter in a large frying pan over a medium heat. Season the pork with salt and pepper and, when the butter is bubbling, add the herbs and cook for a few seconds, then gently lay the pork steaks in the pan. Fry for about 3 minutes on each side, or until cooked through – you can check this by slicing into a thick part of the meat to make sure there is no pink left.

3. While the pork is cooking, place the mayo, red peppers and garlic in a blender and blitz until smooth.

4. When the pork is cooked, remove and dab with kitchen roll to absorb some of the fat. Arrange the steaks on your plate, top with the rocket and almonds and then drizzle over the mayonnaise. Serve up with a squeeze of lemon.

Bashed pork with red pepper mayo  (Joe Wicks)