In a high cup combine the egg, vegetable, groundnut or canola oil, anchovy fillets (or anchovy paste), half of the lemon juice, strong mustard, mashed garlic, worcester sauce and half of the grated parmesan cheese. Season with somepepper and salt.

Then place a stick mixer in it and mix the oily egg mixture into a thick and white rather thick mayo like sauce. You can also make the dressing in a blender. Check the seasoning. Add extra pepper, salt or lemon juice to taste.

Cover the anchovy dressing with some cling film and place it in the fridge to chill until needed later. Season the meat with pepper and salt to taste. Add 2 tablespoons of olive oil in a medium frying pan. Place it over high heat. Once hot, add the tenderloin.

Quickly sear the pork tenderloin on all sides until brown. This will take about 8 to 10 minutes. Then turn the heat low and cover the pan. Cook the pork for another 8 minutes, regularly turning the meat.

In the meantime bake the croutons in a little olive oil until golden brown.

Let the croutons cool on a plate at room temperature. Don’t put them in the fridge or they will loose their crunch. Shred or chop the romaine lettuce and add it to a large mixing bowl. Then add half of the anchovy dressing.

Stir or toss the romaine lettuce well and divide it over 2 deep plates. Put them in the fridge. Right before serving transfer the pork tenderloin to a chopping board and slice it in half. It should be cooked in the middle but still moist. If it isn’t cooked enough, place the pork back in the pan and cover again. Put the pan back over low heat and let the pork warm through for another 4 minutes. Then slice the pork up and put it on top of the lettuce. Drizzle with the remaining caesar dressing. Sprinkle with croutons and the remaining grated cheese. Finish with a dash of black pepper. Serve lukewarm.