Pork tenderloin is a lovely succulent meat that is not given its due. It is succulent, and can be a delightful mean for those wet nights. I have found this works with kids who are fussy eaters too.
Cooks in bout 30 mins
Great for winter night
Serves about 4
- 6 Parma ham slices
- 1 large rosemary sprig, retain the leaves only, and chop finely
- 2 x 200g pork tenderloin fillets
- Olive oil
- 400g new baby potatoes
- 300g asparagus (hard end trimmed off)
- 1 tsp butter
- ½ tsp chopped chives
- ½ tsp chopped mint
- ½ tsp chopped parsley
- 50ml double cream
- Zest and juice of ½ a lemon
- 100ml dry white wine
Pre heat the oven to 200 deg C.
Lay 3 slices of ham side by side on a board slightly over lapping. Sprinkle with half the rosemary.
Lay the fillet on top and wrap the ham around the pork.
Put in a oven dish seam side down. Drizzle with olive oil.
Do the other fillet the same way.
Roast for 25 mins, cover and rest in a warm place.
Bring a large pan to the boil, add salt to the water.
Cook the potatoes for 15 mins, or until slightly soft. Add the asparagus for 3-4 mins, then drain. Mix the herbs and butter with the
potatoes and asparagus.
Season and keep warm.
Mix the double cream and lemon zest together. Transfer the pork to a board and cover with foil. Heat the roasting pan on the hob and add the wine. Reduce by ½ then stir in the cream and lemon zest mixture and simmer for 2 mins. Add a squeeze of lemon juice and season to taste. Strain.
Slice the pork and serve with the vegetables and sauce (hopefully all still warm).