Sunday, 24 November 2013

Herb Encrusted Roast Pork Tenderloin.

For the herb crust I wizzed the only herbs still growing in the garden - rosemary, thyme, parsley, sage and a little tarragon in an old coffee grinder until is was very finely chopped.Any herb combination that takes your fancy will do.

Season your tenderloin and rub it in with some good oil and a dash of lemon juice. Then roll in the finely chopped herbs until the meat is covered. Leave to marinade.
Pre heat your oven to 180 degrees.
In a oven proof pan heat a mix of rape seed oil and butter. On a high heat colour the tenderloin on all sides then add tomatoes on the vine if you wish and coat with oil and place in the oven for 15-20mins depending on the thickness and size of the loin.
Remove from oven, cover with foil and rest in a warm oven for 5-10 mins.
Carve and spoon over any excess cooking juices and serve with mash and the tomatoes.

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