Loin of pork with chicory and orange

Serves 4

Tender: Loin of pork with chicory and orange (Jason Lowe)

The loin is the most tender part of the beast and it cuts like the best fillet steak.
600-300g pork fillet or tenderloin
Salt and freshly ground black pepper
4 medium heads of chicory
3-4tbsp olive oil
Salt and freshly ground black pepper
Juice and zest of 1 orange
60g butter
½tbsp chopped parsley

Preheat the oven to 180C/gas mark 5. If the chicories are large, cut them in half lengthways. Lay them in a roasting tray, season and spoon over a couple of tablespoons of the olive oil.

Cook for 20 minutes, basting and turning every so often, then pour in the orange juice, zest and butter and continue cooking for another 20 minutes, basting every so often until the juice has almost evaporated.

Meanwhile, preheat a ribbed griddle or heavy frying pan, season the pork fillets and lightly brush with oil. Cook for 5-6 minutes on each side, keeping them nice and pink; leave to rest for a couple of minutes.

To serve, cut the pork into 1cm-thick slices, arrange on warmed serving plates with the chicory. Stir the remaining olive oil and chopped parsley into the chicory cooking pan; spoon the juices over.