Sunday 1st Feb - Herb Encrusted Pork Tenderloin
2 people
110 minutes
0 minutes
Ingredients
- 2 - Carrots peeled and chopped
- 2 cloves Garlic peeled and finely chopped
- 2 - Parsnips peeled and chopped
- 2 tbsp Rapeseed Oil
- 1 - SuperValu Butternut Squash peeled, seeds removed and chopped
- 2 tsp SuperValu Fresh Basil
- 2 tsp SuperValu Fresh Rosemary
- 2 tsp SuperValu Fresh Thyme
- 500 g SuperValu Potatoes peeled and chopped in half
- 500 g SuperValu Quality Irish Pork Steak
Method
- Pre heat oven to 200 Celcius or Gas mark 6.
- Add potatoes to a large pot filled with cold water.
- Bring to the boil and then simmer for 10 - 15 minutes until tender and drain.
- Add basil, rosemary, thyme and garlic to a bowl. Mix together.
- Pour 1 tablespoon of oil in an ovenproof dish, slide around dish until base is covered with oil.
- Place the pork steak in the centre of the dish. Next, rub half of the herb garlic mixture all over the pork steak - so that it is covered.
- Keeping remainder of herb garlic mixture for vegetables.
- Add the potatoes into the oven proof dish. Drizzle the potatoes with 1 teaspoon of oil.
- Cover dish with aluminium foil and cook for 1 hour.
- Tear off a large piece of aluminium foil and place on a baking tray.
- Pour 1 teaspoons of oil onto foil and scatter chopped vegetables onto baking tray.
- Scatter remaining herb garlic mixture over the vegetables.
- Place in oven and cook for 30 - 45 minutes until tender.
- Remove pork from the oven and leave to rest for 10-15 minutes.
- Serve pork with roasted vegetables and potatoes.
- This recipe makes 4 adult portions.
