Simon Rimmer served up a tasty pork loin, sauerkraut and potato salad dish on Sunday Brunch.

The ingredients for the Saurkraut: 1 white cabbage, 1 onion, Olive oil, 200ml white wine vinegar, 50g honey, 100g demarera sugar, 1 bay leaf and Salt and pepper.

For the pork: 4 x 175g pork tenderloin, fully trimmed and 75g butter.

For the potato salad: 400g cooked new spuds, 6 spring onions, chopped, 75g grain mustard, 125g sour cream, 30ml cider vinegar, 50g chopped parsley and Salt and pepper.