* Percent Daily Values are based on a 2000 calorie diet.
Pork tenderloin with Tuscan ‘dust’
A smart and straightforward week-night supper
Prep Time15 minutesmins
Cook Time25 minutesmins
Marinating Time30 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 141kcal
Author: Katie and Giancarlo Caldesi
Equipment
Pestle and mortar or a spice grinder
Sharp knife
Large non-stick frying pan
Roasting tin
Ingredients
600gpork tenderloin
1/2tbspfine sea salt
1/4tspfreshly ground black pepper
1tbspchicken fator extra-virgin olive oil
For the dust
2tspdried or Fresh rosemary needles
1tspdried sageor 3 large fresh sage leaves
1tspfennel seedscrushed (optional)
To serve
lentils
Method
Start by making the dust. If you are using dried herbs, crush them with the seeds (if using) with a pestle and mortar or a spice grinder. If using fresh herbs, finely chop them together with the seeds (if using) on a board with a sharp knife.
Evenly sprinkle one tablespoon of dust on the tenderloin over a piece of baking parchment with the salt and pepper. Trim away any tough silver skin from the tenderloin and roll it in the dust on the paper. Roll up the loin in the parchment, place it on a plate and set aside in the fridge for at least 30 minutes (or up to eight hours).
Preheat the oven to 180°C (350°F/Gas 4). Remove the pork from the fridge and allow it to come to room temperature. Heat the chicken fat or oil in a large non-stick frying pan and, when hot, add the pork and brown it all over to seal in the juices.
Transfer to a roasting tin and cook in the oven for 12–15 minutes or until it is firm to the touch. Remove from the oven and set aside, covered in foil and a tea towel to rest for 10 minutes. Cut into roughly 1cm-thick slices and arrange on top of warm lentils, with any cooking juices poured over the meat.