I really like pork tenderloin, it is pork and I love pork, but it also low fat and tender, and therefore fits in with my healthy eating plan right now. I picked up a couple of pork tenderloin's from Hopcott's and though there was only two of us for dinner, I decided to cook them both, so that I had left overs for dinner or lunch during the week.
This is a one dish meal (less washing up) and with an addition of a green salad is healthy and very tasty. I used potatoes, carrots and fennel, because that is what I had in the fridge, but winter squash, eggplant or red peppers would have been great too.
Enough for 4
2 pork tenderloins
grated zest of one lemon
1 tablespoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of salt
1 teaspoon of chili powder
4 medium potatoes
4 large carrots
1 bulb of fennel
1 sprig of rosemary
2 cloves of garlic
3 tablespoons of olive oil.
Toss the vegetables with the garlic, 2 tablespoons of olive oil and rosemary and place in a roasting tin.
Put this in a pre heated 400 oven for about 15 minutes. While this is cooking prepare the pork tenderloin, by rolling it in the spices and lemon zest.
Put the remaining tablespoon of olive oil in a large frying pan and brown the tenderloin quickly all over.
When the vegetables are starting to soften place the tenderloins on top.
Put back in the 400 oven for about 15 minutes, or until the pork is just cooked. The timing will obviously depend on the size of the pork loins, but you do not want to over cook as they can dry out so easily.
When the pork is cooked remove from the top of the vegetables and return the vegetables to the oven while the pork rests somewhere warm for for 5 to 10 minutes. If you cut into it before it has had time to rest properly all the juices will rung out and again dry pork. When rested slice the pork on an angle and serve either on top of the vegetables or separately, which is what I did.
Tasty easy and healthy, what more do you want from a meal after all.
This is a one dish meal (less washing up) and with an addition of a green salad is healthy and very tasty. I used potatoes, carrots and fennel, because that is what I had in the fridge, but winter squash, eggplant or red peppers would have been great too.
Enough for 4
2 pork tenderloins
grated zest of one lemon
1 tablespoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of salt
1 teaspoon of chili powder
4 medium potatoes
4 large carrots
1 bulb of fennel
1 sprig of rosemary
2 cloves of garlic
3 tablespoons of olive oil.
Toss the vegetables with the garlic, 2 tablespoons of olive oil and rosemary and place in a roasting tin.
Put this in a pre heated 400 oven for about 15 minutes. While this is cooking prepare the pork tenderloin, by rolling it in the spices and lemon zest.
Put the remaining tablespoon of olive oil in a large frying pan and brown the tenderloin quickly all over.
When the vegetables are starting to soften place the tenderloins on top.
Put back in the 400 oven for about 15 minutes, or until the pork is just cooked. The timing will obviously depend on the size of the pork loins, but you do not want to over cook as they can dry out so easily.
When the pork is cooked remove from the top of the vegetables and return the vegetables to the oven while the pork rests somewhere warm for for 5 to 10 minutes. If you cut into it before it has had time to rest properly all the juices will rung out and again dry pork. When rested slice the pork on an angle and serve either on top of the vegetables or separately, which is what I did.
Tasty easy and healthy, what more do you want from a meal after all.
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