Garlic and garrigue pork fillet with roast cherry tomatoes

  • Portion size: Serves 4-6
  • Hands-on time 20 min, oven time 15-20 min
  • Difficulty: easy

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.

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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
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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.
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  5. Slice the pork into 2-3 pieces per person and serve with the roasted tomatoes, as well as a generous helping of gooey gratin. 

Nutrition

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

For 6

Quick wins & tips

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

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