Pork Tenderloin With Garlic-Anchovy Butter And Waldorf Salad

• 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

1. 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.
2. Meanwhile, combine butter and anchovies with remaining garlic and thyme. Chill until required.
3. To make the salad, combine asparagus, watercress, apples and walnuts in a large bowl. Whisk together mayonnaise and lemon juice then toss with salad.
4. Thickly slice pork. Distribute between serving plates along with salad. Top pork with anchovy butter.

pork tenderloin, olive oil, thyme, garlic, butter, anchovy, salad, watercress, apples, walnuts, mayonnaise, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/26032 (may not work)