Gordon, in a flash: Pork tenderloin with grilled corn salsa and crispy prosciutto

The combination of charred sweetcorn with pan-fried pork loin and heritage tomatoes is incredible. You can use canned corn if you are in a hurry, but grilling the cobs will give the salsa much more flavour, so it’s definitely worth the effort and extra time. You don’t have to add the prosciutto, but its crisp texture and saltiness finish the dish beautifully.

SERVES 2

450g pork tenderloin, cut into 8 medallions

1 tbsp garlic powder

1 tbsp freshly ground black pepper

2 corn on the cob

Vegetable oil, for frying

1 red onion

2 tbsp red wine vinegar

1 tsp chopped chilli, from a jar

250g heritage tomatoes

2 large handfuls of baby spinach

Small handful of Greek or regular basil

8 prosciutto slices

2 tbsp butter

Sea salt

• Place two griddle pans or frying pans over a high heat.
• Season the pork medallions all over with the garlic powder, black pepper and some sea salt.
• When the pans are hot, brush the corn with a little oil, place in one of the pans and cook for 6–8 minutes, turning regularly, until charred all over.
• Drizzle some oil into the second pan, add the medallions and allow to cook for 3 minutes.
• Peel and finely slice the onion and put it into a bowl with the vinegar and chopped chilli.
• Flip the medallions and cook for a further 2 minutes.
• Slice, halve or quarter the tomatoes, depending on their size, add them to the onions.
• Remove the corn cobs from the pan and shave the kernels from the husks. Add them to the tomato mixture, along with the spinach and basil, then season with salt and toss together.
• Lay the prosciutto slices in the empty pan and allow to crisp for 30–60 seconds on each side.
• Transfer the medallions to a board to rest.
• Add the butter to the prosciutto pan and remove from the heat.
• Arrange the medallions on a serving dish and place the crispy prosciutto on top. Drizzle over the melted butter from the pan and serve with the corn salsa.