Garlic and garrigue pork fillet with roast cherry tomatoes
- August 2016
- Serves 4-6
- 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.
- 18.7g (5g saturated)
- 2.1g (1.5g sugars)
- 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
- 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.
- 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
- 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.
- Slice the pork into 2-3 pieces per person and serve with the roasted tomatoes, as well as a generous helping of gooey gratin.
Put the pork and tomatoes in the oven with the gratin after it’s had 40 minutes.
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