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Grid Iron Meat

Roast Pork Tenderloin

This dish features succulent pork tenderloin roasted to perfection with a medley of aromatic garlic and herbs, creating a harmony of flavours. It combines the tenderness of pork with the robustness of garlic and the earthy nuances of herbs, offering a sophisticated yet comforting meal. Ideal for a refined dinner or a cosy family gathering, this dish is a testament to the art of simple ingredients coming together to create an exquisite experience.

INGREDIENTS
  • 1 pork tenderloin (about 500g)
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
METHOD

  1. Preparation: Start by preheating your oven to 190°C (375°F, gas mark 5). Remove the pork tenderloin from the fridge 30 minutes before cooking to let it come to room temperature. This helps in cooking the meat evenly.
  2. Seasoning: In a small bowl, mix the olive oil, minced garlic, sea salt, black pepper, thyme, and rosemary. Rub this mixture all over the pork tenderloin, ensuring it's well-coated.
  3. Searing: Heat a heavy, oven-proof frying pan or skillet over medium-high heat. Add the pork tenderloin and sear it on all sides until golden brown, about 2-3 minutes per side. Searing helps to lock in the juices and adds a delicious crust to the fillet.
  4. Roasting: Transfer the skillet to the preheated oven and roast the pork tenderloin for about 20-25 minutes, or until the internal temperature reaches 63°C (145°F). The cooking time may vary depending on the thickness of the fillet, so it's advisable to use a meat thermometer to ensure it's perfectly cooked.
  5. Resting: Once cooked, remove the pork tenderloin from the oven and let it rest for 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring it's moist and tender.
  6. Serving: Slice the pork tenderloin into medallions and serve hot. You can drizzle any pan juices over the top for added flavour.

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Rare breed pork tenderloin (fillet) - 500g

Rare Breed Pork – Tenderloin – 500g

Pork tenderloin, also known in the UK as pork fillet, is a fine-grained, tender cut suited to quick cooking. This 500g rare-breed pork tenderloin serves 2 and can be roasted whole, pan-seared, grilled or sliced into medallions and stir-fries.

£11.50

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Sides

  1. Roasted Vegetables: Root vegetables like carrots, parsnips, or potatoes, roasted with a touch of olive oil and herbs, can complement the tenderloin's savoury flavours.
  2. Grain Salad: A quinoa or farro salad with a lemony vinaigrette can add a refreshing contrast to the dish.
  3. Green Beans: Blanched or sautéed green beans with a hint of lemon zest or almond slivers can offer a crisp, light side to the meal.

Matches

  1. Mushrooms: Sautéed or roasted mushrooms can enhance the earthiness of the herbs and garlic.
  2. Onions: Caramelised onions can add a sweet and savoury depth that pairs well with the robust flavours of the tenderloin.
  3. Apples: A side of applesauce or roasted apples can introduce a sweet and tart element, balancing the savoury meat.

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Preparation Time: 10 minutes
Cooking Time: 30 minutes

Hot Tips

  • Don't Overcook: Pork tenderloin can become dry if overcooked. Keep a close eye on the internal temperature to prevent it from exceeding 63°C (145°F).
  • Herb Variations: Feel free to experiment with different herbs and spices. Pork tenderloin pairs well with sage, marjoram, or fennel.
  • Pan Juices: After resting, use the pan juices to create a simple sauce. Add a splash of wine or stock to the skillet, scrape up the browned bits, and simmer until reduced.

Pairings

Wines

  • Pinot Noir: This wine's earthy notes and mild tannins pair well with the herbaceous and garlicky flavours of the pork.
  • Chardonnay: Choose a lightly oaked Chardonnay for a buttery complement that can stand up to the robust flavours of garlic and herbs.
  • Grenache: A Grenache with its fruity and spicy profile can balance the savoury pork without overpowering it.

Beers

  • Pale Ale: The balanced bitterness and malty sweetness of a pale ale can complement the richness of the pork while cutting through the fat.
  • Amber Ale: With its smooth maltiness, an amber ale pairs well with the savoury herbs and garlic, offering a refreshing contrast.
  • Saison: This farmhouse ale's spicy and citrusy notes can enhance the herby flavours of the dish.

Non-Alcoholic Options

  • Sparkling Apple Cider: The sweetness and acidity can balance the savoury flavours of the pork, mirroring the effect of a crisp wine.
  • Herbal Iced Tea: A chilled tea with notes of mint or lemon balm can offer a refreshing and aromatic complement to the meal.
  • Lemon and Herb-Infused Water: A subtle, refreshing drink that doesn't overpower the main dish, aligning with the herbs used in the pork preparation.

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