Pork is a wonderful meat, lean, economical and delicious. Too often it is dry and rubbery or fatty and chewy when I eat it out. The tenderloin is a very lean cut (it looks like a long skinny fillet) and ideal for BBQ or oven cooking. After devouring endless BBQ pork on a recent trip to Brazil I decided to create my own version that is quick and easy to prepare. This meat keeps really well and is so tasty cold that I always make double this quantity!
- 1 x 500gm (or thereabouts) pork tenderloin
- 1 x large clove of garlic, minced
- 1 x heaped teaspoon cumin powder
- 4 x tablespoons olive oil
- 1 x teaspoon coarse rock salt/sea salt
Trim any fat from the tenderloin. In a bowl mix all the ingredients and then turn the pork through the marinade covering it well. Leave for 30 mins (on the bench unless you are in too hot a climate!). Preheat the oven to 200 degrees celcius.
Heat some olive oil in a frying pan and sear the pork on all sides until the outside of the loin is golden brown. This will only take a few minutes. Place the tenderloin in an oven dish and pour any additional marinade over the pork. Cook in the oven for 18-22 minutes. (Time varies depending on your oven and the thickness of the fillet ) Test by slicing at the fattest part. It should be cooked but a soft pink in the middle.
Serve with a large fresh salad, sweet potato squash or sauteed green vegetables.
This pork keeps beautifully in the fridge for up to 4 days. It is delicious sliced cold as a snack, in salad or to accompany scrambled eggs at breakfast.