Sunday, 19 August 2012

Herb roasted pork tenderloin with roasted summer vegetables

I recently attended a Pampered Chef party hosted by fellow cake clubber and food blogger Kate Ab and I secummed to the temptation of their legendary stoneware, no its not cheap but given the evangelical way my friend Jo preaches about her stoneware I bought a medium pan.
So far I have been impressed with it non stick features and ease of cleaning and its definitely growing on me. This recipe is a favourite in the Lancashire Food household and uses that undervalued cut of pork - tenderloin and was supplemented with lots of vegetables from the garden.

  • 1 pork tenderloin - trimmed
  • Zest of lemon
  • Fresh Rosemary- finely chopped
  • Fresh thyme - finely chopped
  • Sea Salt
  • Freshly ground black pepper
  • Courgettes - chunky chopped
  • Olive oil
  • Red pepper - chunky chopped
  • Red onion - peeled and cut in to chunks
  • 2 garlic cloves - roughly chopped
  • Preheat the oven to about 170C
  • Rub the tenderloin with a little olive oil and roll in the lemon zest, rosemary, thyme and salt and pepper
  • Place the tenderloin on the cool stoneware pan
  • Place in the oven 
  • Meanwhile toss the onion, garlic, courgette and red pepper in olive oil until coated
  • Once the tenderloin has been cooking for approx 15 minutes , surround the pork with the vegetables
  • Continue roasting until the pork is cooked and the vegetables are slightly charred
  • Remove from oven, allow the pork to rest for a few minutes before carving

As this recipe features a great herb combination I will be including into Herbs on Saturday hosted by Lavendar and Lovage


Karen S Booth said...

What a FABULOUS recipe Linzi and SO colourful too, as well as being made with one of my FAVOURITE cuts of pork. A LOVELY herbs on Saturday entry and I am VERY envious of your stoneware! Karen

kateab said...

Great dish. The stoneware and the pork!

Anonymous said...

Pampered Chef stoneware is fantastic. Will have to try this recipe in mine!

Mark Adolf said...

Thanks for sharing this recipe, I like this. here is some pork you have to try this recipe.

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