Sunday, 24 November 2013
Herb Encrusted Roast Pork Tenderloin.
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.