Slice the pork into 1cm thick slices, trying to trim the sinew as you go. Combine the marinade ingredients in a bowl then place in a container with the pork slices, close the lid and gently shake the mixture around to ensure the meat is fully coated. Refrigerate for a few hours or as long as you can manage to allow the marinade to soak into the meat.
Pre-heat the oven to 200 degrees and place the pork slices in a single layer on a wire rack placed over a baking tray. Coat the meat with some of the marinade, then cook for 15 minutes, turning the meat mid-way and coating with the remainder of the marinade.
Remove from the oven, then add some butter to a frying pan and turn to a high heat. Add the pork slices and fry for a minute or so on each side to add colour and sear the outside of the meat. Allow the meat to rest for a couple of minutes then serve.
Mushrooms
Add the wine to a small saucepan on a medium heat and allow the alcohol to boil off. Add the chopped mushrooms and a pinch of salt, then reduce the heat and cook gently, stirring regularly to avoid the mushrooms sticking. Once all juices have been absorbed, remove from the heat, add a little oil to lubricate the mix and serve.
Salad
Drain the mozzarella and tear roughly into chunks. Combine with the chopped tomato, roughly chopped basil and lettuce, mix in the salad dressing and serve in a large bowl – combine the wet ingredients with the lettuce as shortly before serving as possible to avoid the lettuce wilting.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2014/05/11/morrisonsmums-martins-pork-tenderloin-meal/