Sunday, December 30, 2012

Rosemary crusted pork tenderloin

I was watching Jamie Oliver videos on my Ipad a couple of days ago and came across the idea for this recipe.  It was originally for a pork loin and I think that there were other spices in the crust.  But time was tight and so without checking any further I came up with this.

Using pork loin keeps it low fat and quick to cook.  What I found quite a revelation, was the way the pork was crusted, this worked very well and a technique I will use again.

2 tablespoons of olive oil
1 pork tenderloin
1 tablespoon of course salt
2 tablespoons of chopped rosemary
1 tablespoon of ground black pepper

Put the olive oil in to a small roasting tin or oven proof pan and place in a 400 oven to heat up.  While that is heating up spread the salt, rosemary and pepper on a clean chopping board or even the counter top.

Place the pork tenderloin on top and roll it around.

The pork picks up all the ingredients, no fuss no muss.  Now place in the heated up pan.

Throw in to the 400 degree oven and cook for until the pork is cooked through, mine took about 25 minutes, but it will vary widely depending on the size of the tenderloin.  Turn over once.

Let the pork rest for 5 minutes then cut into thick slices and serve.

We had this with zucchini roasted with Parmesan cheese and potatoes roasted with balsamic vinegar. The pork was very tasty and this was a simple no fuss meal for a cold dark winter evening.

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