Pork tenderloin with leek in herb vinaigrette

Cut the leeks into 3 cm pieces and cook them in a generous pan of water for about 10 minutes. Drain, drain well and cool.

In the meantime, beat a vinaigrette of mustard, garlic, vinegar and 6 tablespoons of olive oil. Mix the parsley, basil and capers through the vinaigrette and season with salt and pepper.

Heat the rest of the olive oil and the butter in a frying pan. Fry the tenderloin in 10-15 minutes around golden brown and cooked inside. Wrap the meat in aluminum foil and let rest for 5 minutes. Cut the meat into slices.

Divide some arugula over the middle of the plates and put the leek on it. Sprinkle with the vinaigrette and divide the slices of pork tenderloin.

Sprinkle with salt and pepper and drizzle with some of the shortening of the meat. Delicious with potatoes.