Servings: 4 · Prep Time: 2 mins · Cooking Time: 30 mins
Total Time: 32 mins
A real simple and delicious dish to create. And if you cut the meat in the way we suggest below, it looks very attractive too. Enjoy with your favourite vegetables. In my home, we like the dish with cauliflower mash and red cabbage, but literally it works with virtually any veg.
- Pork Tenderloin (400g)
- Olive Oil (drizzle)
- Salt & Pepper (sprinkle)
- Chilli Flakes (sprinkle)
- Butter (2 tbsp)
Bring the meat up to room temperature and then season with salt and pepper and chilli flakes. Obviously if you are not a fan of spicy foods, you can skip the chilli flakes and use herbs instead. Next heat a frying pan with olive oil and then put in your pork tenderloin searing each side for three or four minutes. Then place your meat on a sheet of foil and add a few knobs of butter on top and put into the oven at 200� C for about 25 to 30 minutes.
If you have a probe, the internal temperature of the pork should be over 71�C. And despite what many people believe, the inside can still be slightly pink. In fact, one of the main reasons some people don't like pork, is that many cooks tend to massively over-cook the meat, to the point where the texture is similar to eating a pair of old boots.
To serve, I like to not cut all the way through the meat, but to leave it joined together at the bottom.