This week I took part in the #MorrisonsMums challenge, to do my grocery shopping in their store, make a couple of recipes, and share them with you. You can read all about my account of shopping at Morrison’s here, but here’s the first of two recipes for you.
This is my husband’s own design, and he’s quite proud of it – it’s delicious, and I’ll admit, it does taste all the better because I didn’t have to make it myself. Either way, it’s such a tasty dish, and while it takes a little time to prepare, it’s totally worth it.
This meal cost £7.01 for four people, with leftovers for one more. That makes it £1.40 per portion – which is quite a lot really, but it is a quite a luxury, ‘nice’ meal for us, so worth it.
Martin’s Pork Tenderloin Meal
Recipe Type: Main
Cuisine: (Vaguely) Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is a dish my husband prepares when I have a night off cooking. It’s simple and easy to prepare, but delicious.
Ingredients
- Pork Tenderloin
- 400g Pork Tenderloin
- 150g Button Mushrooms
- Salad
- 1 bag (70g) Lamb’s Lettuce
- 125g Buffalo Mozzarella
- 2 medium Salad Tomatoes
- 31g bag Fresh Cut Basil
- For marinade (combine to taste):
- Salt, Pepper, Olive oil, Dried herbs (Thyme, Rosemary o, Garlic powder, Balsamic vinegar, Soy sauce
- For salad dressing:
- Balsamic Vinegar, Extra Virgin Olive Oil, Pepper
Instructions
Pork Tenderloin
- Slice the pork into 1cm thick slices, trying to trim the sinew as you go. Combine the marinade ingredients in a bowl then place in a container with the pork slices, close the lid and gently shake the mixture around to ensure the meat is fully coated. Refrigerate for a few hours or as long as you can manage to allow the marinade to soak into the meat.
- Pre-heat the oven to 200 degrees and place the pork slices in a single layer on a wire rack placed over a baking tray. Coat the meat with some of the marinade, then cook for 15 minutes, turning the meat mid-way and coating with the remainder of the marinade.
- Remove from the oven, then add some butter to a frying pan and turn to a high heat. Add the pork slices and fry for a minute or so on each side to add colour and sear the outside of the meat. Allow the meat to rest for a couple of minutes then serve.
Mushrooms
- Add the wine to a small saucepan on a medium heat and allow the alcohol to boil off. Add the chopped mushrooms and a pinch of salt, then reduce the heat and cook gently, stirring regularly to avoid the mushrooms sticking. Once all juices have been absorbed, remove from the heat, add a little oil to lubricate the mix and serve.
Salad
- Drain the mozzarella and tear roughly into chunks. Combine with the chopped tomato, roughly chopped basil and lettuce, mix in the salad dressing and serve in a large bowl – combine the wet ingredients with the lettuce as shortly before serving as possible to avoid the lettuce wilting.
