Rosemary, Sage & Garlic Crusted Pork Tenderloin

by Claire Winlow (follow)
Easy (2874)      Family (1525)      Pork (120)      Roast (54)      Main Course (34)     


Pork tenderloin


My usual cooking technique for pork tenderloin is to simply slice it into rounds and pan fry. This time I fancied something a little different that I could pop in the oven and forget about until it was ready.

This is a simple recipe with great flavours and textures from the herb and garlic crust. It was also a great way to use up some leftover bread which was going a little stale.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4 servings

Ingredients
Pork tenderloin (approx 500g)
50g breadcrumbs
2 sprigs rosemary
5 sage leaves
2 finely chopped garlic cloves
Large pinch salt
Olive oil


Method
Pre heat oven to 220c fan forced.
Whizz bread in a food processors until it has become fine breadcrumbs.



Pork, tenderloin, breadcrumb, oven, roast


Finely chop the rosemary discarding the woody stalk.
Slice up the sage leaves and chop the garlic.
Mix the breadcrumbs, salt, garlic and herbs together.



Pork, tenderloin, breadcrumb, oven, roast


Rub olive oil over the pork and then roll in the breadcrumbs until completely covered.



Pork, tenderloin, breadcrumb, oven, roast


Place on a baking tray and cook in the oven for around 25 minutes or until cooked through.
Slice off rounds to serve.



Pork tenderloin



Pork tenderloin


Categories
#Pork
#Roast
#Main Course
#Easy
#Family
 
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