Serves | Prep 4 hours (minimum marinading, overnight is always good) | Cook 45 mins (+10 minutes resting)
I love pork tenderloin. It’s a really lovely bit of meat that I think can often be avoided as some people just don’t know what to do with it. Here, tenderloin is paired with a honey, mustard and rosemary marinade, which is delicious, and the dish as a whole is inexpensive!
There has been great debate as to whether you can serve pork pink. I am not a fan of this concept, thus cook my pork all the way through which is reflected in the recipe.
Pork is always well suited with something sweet and sticky, so why not try with my Balsamic Shallots.
PORK TENDERLOIN – Tenderloin is a good source of selenium and phosphorous. Selenium plays an important role in metabolism management, controlling thyroid hormones. 85g of pork tenderloin will contribute towards 48% of your daily recommended intake of Selenium. HIV has been associated with low selenium levels. Phosphorous will help healthy bones and teeth, digestion, energy levels, hormones, production of protein, and brain function. 85g tenderloin providing 30% DRI.
½ tbsp wholegrain mustard
1 tbsp Dijon mustard
1 tbsp soy sauce
1 tbsp honey
½ lemon, juice of
1 sprig rosemary
1 pork tenderloin (350g)
Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7
- Mix all the marinade ingredients together in a bowl.
- Using a large freezer bag, place in the tenderloin along with the marinade and give the bag a squeeze to distribute the marinade. Tie the bag, pop on a plate, and into the fridge for a minimum of 4 hours.
- Remove the pork from the fridge 20 minutes before you are going to cook it.
- Heat a large frying pan with a few glugs of olive oil over a medium to high heat.
- Shake off any excess marinade from the tenderloin and place in the pan to sear it across every part. Do so for 10 minutes.
- Remove from the frying pan and place on a baking tray, and now into the oven for 35 minutes.
- Remove from the oven and wrap in foil, set aside to rest for 10 minutes.
- Remove the foil, transferring to a chopping board where you can begin carving the tenderloin on the slant. Serve.