Roasted Pork Fillet (Tenderloin)
As much as I like to cook a ‘recipe’, some nights call for something simpler.
And likely healthier.
Like a good green salad and a great piece of protein.
Pork Fillet is one of my favourites to do on the BBQ, in the pan or in the oven.
This quick rub for a roasted pork fillet is a wonderful one, especially where you’re trying to be healthy and avoiding a more sugary glaze you might do.
Going into summer, I’m all for rubs and marinades. I reckon this roasted pork fillet will definitely get another run.
1 pork fillet (tenderloin), about 600gm
1 tsp salt
1/2 tsp freshly cracked pepper
1 tsp mixed herbs (dry: sage, rosemary, oregano, basil, thyme, marjoram)
1 tsp garlic powder
1 tsp ground coriander
2 tbsp olive oil
- Dry the pork fillet, pierce the pork all over with a fork and rub 1tbsp of the olive oil all over.
- Combine the rest of the ingredients to make the rub. Rub all over the pork and allow to sit.
- Heat the oven to 180c.
- In an ovenproof pan, heat the remaining 1tbsp of olive oil over a medium-high heat.
- Seal each side of the pork until golden; around a minute or two each side. Transfer the pan to the oven and cook for around 15 minutes or until the centre of the pork registers 65c.