It’s all in the name!
This is the tenderest part of a pork loin.
It spends the night–or several hours at least–in a plastic box or bag in the fridge, bathed in a simple marinade.
Then it’s cooked in a hottish oven for between 15 and 20 minutes.
A pound-and-half will feed four easily, maybe six–and as tenderloins are usually of similar dimensions this allows you to double-up easily for big groups.
A good dish for company then–and delicious cold the following day too.
Another recipe from my new book Healthy Eating for Life to be published in January 2013.
1 tenderloin of pork–most of the fat cut away
for the marinade:
1 clove of garlic--pulped with a teaspoon of salt
1 tsp dijon mustard
the spears of a branch of rosemary–chopped
the leaves of several thyme branches
salt and pepper
3 tblsps olive oil
- Combine the marinade ingredients in large bowl and whisk together.
- Bathe the tenderloin in the marinade.
- Place in a plastic box or plastic bag and store in the fridge overnight.
- Let it come back to room temperature before taking it out of the bag/box and allow the majority of the marinade to drip off it.
- Set the oven to 200C/400F.
- Heat the oil in an oven-proof pan; when it’s hot, “seal” the tenderloin in a tablespoon of olive oil.
- Put the tray in the oven and cook for about 20 minutes.
- After 15 minutes, check for doneness by gently presses down on the meat with a finger or thumb. It should be supple–but not too supple. Alternatively, slice into the centre of the loin to double-check. If the juices run pink, cook on for a couple of minutes.
- Try not to overcook as it renders the meat leathery.
- Trial and error kicks in here–the inexact science of when meat is ready! (It was ready in 18 minutes last night–depends on the thickness of the fillets.)