Garlic and garrigue pork fillet with roast cherry tomatoes

Garlic and garrigue pork fillet with roast cherry tomatoes
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min, oven time 15-20 min

A rustic French dish that pairs the full-on flavours of Provence with sweet, succulent pork fillet. Try it as an impressive alternative to your regular Sunday roast.

Nutrition: per serving

Calories
284kcals
Fat
18.7g (5g saturated)
Protein
26.2g
Carbohydrates
2.1g (1.5g sugars)
Fibre
1.4g
Salt
0.2g
Calories
284kcals
Fat
18.7g (5g saturated)
Protein
26.2g
Carbohydrates
2.1g (1.5g sugars)
Fibre
1.4g
Salt
0.2g

For 6

Ingredients

  • Small bunch fresh thyme, leaves picked, finely chopped
  • Large bunch fresh oregano, leaves picked, finely chopped
  • 2 garlic cloves, crushed
  • 4 tbsp olive oil, plus extra to fry and drizzle
  • 2 x 350-400g British free-range pork tenderloin fillets
  • 20g unsalted butter
  • 250g vine cherry tomatoes

Method

  1. Heat the oven to 170°C/150°C fan/gas 3½. Mix the herbs, garlic and 4 tbsp olive oil together and season. The mixture should be a fine paste.
  2. Season the pork fillets with salt and pepper. Heat a large sauté pan with a glug of oil and the butter. Once the pan is hot, sear the pork all over for a few minutes until golden. Remove the pork from the pan and make a lengthways cut two-thirds through each fillet so they open like a book (don’t cut too far). Fill with the herb paste, then close and tie with kitchen string or secure with cocktail sticks
  3. Put the pork in a roasting tin with the tomatoes, still on their vines if possible, then drizzle a little olive oil over everything. Put in the oven and cook for 15-20 minutes, depending on how well done you like your pork.
  4. Slice the pork into 2-3 pieces per person and serve with the roasted tomatoes, as well as a generous helping of gooey gratin. 

delicious. tips

  1. Put the pork and tomatoes in the oven with the gratin after it’s had 40 minutes.

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