Posts Tagged ‘roast tenderloin of pork’

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.)

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