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
Prep time
Cook time
Total time
This is a dish my husband prepares when I have a night off cooking. It's simple and easy to prepare, but delicious.
Author: Martin
Recipe type: Main
Cuisine: (Vaguely) Italian
Serves: 4
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.
