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Meat
Tender Meat for Any Side Dish
Juicy pork tenderloin rubbed with aromatic spices and roasted until perfectly tender. Works beautifully as a hot main with any side, or sliced cold for charcuterie.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Trim the meat of any sinew and silver skin.
2
Mix your spices with oil, rub it all over the meat, and refrigerate—overnight is ideal, but 2-3 hours works too.
3
Let the meat come to room temperature for an hour before roasting. Wrap it in parchment and roast at 180°C for 40 minutes, then unwrap and finish at 190°C for another 10 minutes.
4
Slice thin and serve hot with your choice of sides or salad, or chill and serve cold.
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