1 pork tenderloin
15 or so fresh sage leaves
Few springs of thyme
Glass of white wine
Olive oil
Vegetables for roasting- suggest a courgette, 2 peppers, 2 potatoes, a red onion and a few chestnut mushrooms
2-3 handfuls of spinach leaves
I think of this little recipe as a speedy roast dinner which shouldn't take more than 45 mins start to finish. Serves 2-3.
Pre-heat the oven and a flat roasting tray or tin to 200-210c.
Firstly, prepare the vegetables for roasting. Peel the potatoes and chop into inch wide/long chunks. Slice the courgettes thickly. De-seed the peppers and cut each into six to eight pieces. Peel the onion but leave the root on as it stops the onion from splitting and burning, cut in half, and each half into three segments. Wipe the mushrooms and cut in half if large. Now put all these vegetables into a mixing bowl, add a good glug of olive oil, seasoning and the leaves stripped from the thyme sprigs. Make sure all the vegetables are coated and roast in the oven for 45 mins, turning once or twice.
Now focus on the pork. You can buy pork tenderloin in vacuum-sealed packs in most supermarkets. They are very economical as they have no fat and are dead easy to cook. Heat a little olive oil in a frying pan. Season the meet and then brown on all sides. Place the pork in a smallish roasting tin and pour a glass of white wine over and throw in the sage leaves. The reason why I specify small is because if it is huge the wine will evaporate very quickly and the sage leaves burn! Roast in the oven for 20-25 minutes. The key to cooking pork tenderloin is to not overcook it as it can quickly go dry- suggest you check after 20 minutes that the juices are running clear. If there is little moisture in the tin, add half a glass of water to ensure there is some jus to go with the pork on serving. Once cooked let the pork rest for 5 minutes.
Meanwhile, make the spinach. Heat a little olive oil in a saucepan, then add the spinach turning continually for a minute at most. The idea is to wilt the spinach lightly. Take off the heat and add seasoning. Stir again as the spinach will be cooking from the heat of the saucepan. Now, drain away any moisture at the bottom of the saucepan and divide the spinach between the two plates. Slice the pork tenderloin thickly at an angle- aim for 3-4 slices each and place on top of the spinach. Then pour over some jus and serve with the roasted vegetables.
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