- ½ jar
- salt and freshly ground
- green vegetable, to serve
Season the pork. Brush both sides with oil. Griddle on both sides until cooked through.
Heat the cranberry sauce in a small pan.
Cut the clementines in half and place on a griddle to colour.
To serve: slice the pork and arrange on a plate with the sauce and clementine.
Serve with a green vegetable of your choice and squeeze over the clementine juice.