My sister Elles has always had a way with words. You could say that she’s a real wordsmith; I know, I know – sarcasm is the lowest form of wit. Now all the Thomas girls are pretty good at talking; Cork Daddy will attest that it’s often hard to get a word in when we’re all together. In the middle of a story one time, Elles Belles was in full flight when she meant to use the phrase ‘right up your alley’. I can’t even remember what it was that she was talking about. Anyway, she got the words mixed up and instead came out with ‘that’s right down your alleyway’. It’s been a running joke ever since.
So to quote Elles – if you’re a meat and three vege kind of person – then this recipe really is right down your alleyway! Delicious, speedy, inexpensive and good for you – throw some pork fillet in your trolley next time you’re at the supermarket. (What does the ad say? Get some pork on your fork?) It takes next to no time to cook, goes with any number of side dishes (think mash and steamed vege, cous cous, rice or even throw the meat in a wrap with some salad). It really is so versatile.
I’m always looking for really easy recipes to make on busy weeknights and you can have this on the table in under half an hour. Like when cooking any type of fillet (think lamb or beef) you don’t want to overcook it as it may become tough or dry. Apart from the pork – I’ve always got the marinade ingredients in the fridge or cupboard and it’s something a little different which is nice.
You know what they say – a change is as good as a holiday.
pork tenderloin | simple + delicious (serves 2)
1 x 500 gram piece of pork fillet (pork tenderloin)
for the marinade
1 x heaped teaspoon of Dijon (or wholegrain) mustard
1 x clove of garlic, crushed
1 x heaped teaspoon of honey
1 x tablespoon of soy sauce
1 x teaspoon of olive oil
Salt and freshly cracked pepper
A dash of olive oil
Mustard, to serve
Mashed potato and steamed veggies, to serve
- In a small bowl, add all marinade ingredients together and stir.
- Cut the pork fillet in to two pieces and coat in the marinade.
- Cover with gladwrap and place in the fridge for at least an hour or even better – overnight. (But if you have no time – don’t worry about it – you can cook it straight away).
- When ready to cook the pork, preheat the oven to 180 degrees. Add a dash of olive oil to a heavy based frypan or skillet (just make sure that you use one that is able to go in the oven – no plastic handles here please) and brown the meat on both sides.
- Now simply throw the frypan in to the oven and roast for approximately 12- 16 minutes until cooked. (Watch the meat closely as the cooking time will vary depending on the size and thickness of the meat. To check that it is cooked – use a meat thermometer or otherwise – stick a sharp knife in to the centre of the fillet and the juices should run clear and not red).
- Let the meat rest for 5 minutes before slicing finely.
- Serve with the mashed potato, veggies and some mustard.
If you make this dish, please leave your comments below. xx