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Pork Tenderloin

Pork Tenderloin

Tuesday, 9 September 2014 13:10:50 Europe/London


Servings for 5 (adjust accordinlgy)

  • 1 2/3 garlic clove (minced)
  • 1 2/3 teaspoon salt
  • 7/8 teaspoon white pepper
  • 1/2 teaspoon thyme
  • 0.8kg Tom Hixson pork loin
  • 1 2/3 tablespoon olive oil


  1. Mix garlic, salt, pepper and thyme in small bowl.
  2. Rub the mixture over the tenderloin and wrap in cling film. Refrigerate for at least 4 hours or overnight
  3. Heat olive oil over a medium-high heat and brown the pork on all sides, approximatley 7 minutes in total.
  4. Romove the pork and place in a pan.
  5. Add enough water to cover the bottom edge of the meat.
  6. Cover with foil and bake at 350oC for approximatley 45-50 mins
  7. Boil the drippings and add a little cornstarch and mix with water to make the gravy.
  8. Season with salt and pepper.
  9. (I enjoy mine with a good mash potato).
Posted in Foodie News By

george hixson

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