🐖 Pork Tenderloins

What You’ll Need:

• 1 or 2 pork tenderloins (about 500–600 g each)

• 1 tbsp olive oil

• 1 tsp sea salt

• ½ tsp cracked black pepper

• 1 tsp garlic powder

• 1 tsp dried herbs (rosemary, thyme, or sage work beautifully)

• Optional: 2 tbsp honey or BBQ glaze for finishing
  

1. Trim and Season

Remove any silver skin (that thin, shiny membrane) from the tenderloin — it can make the meat tough. Rub the pork all over with olive oil, salt, pepper, garlic powder, and herbs. Let it rest for 15–20 minutes at room temperature.

2. Sear for Flavour

Preheat a heavy ovenproof pan over medium-high heat. Sear the tenderloin for 2–3 minutes per side until golden brown — this locks in the juices and builds flavour.

3. Roast to Perfection

Transfer the pan to a 200 °C oven (or move the tenderloins to a lined tray). Roast for 15–20 minutes, depending on size, until the internal temperature reaches 65 °C for juicy, slightly pink pork.

4. Rest Before Slicing

Remove from oven and loosely cover with foil.Let rest for 5–10 minutes so the juices settle back into the meat — this makes it beautifully tender.

Optional Glaze Finish

Brush with honey AND BBQ sauce and  return to the oven for 2–3 minutes to caramelise.

Serving Ideas

Slice into medallions and serve with:

• Roasted vegetables or a crisp salad

• Creamy mashed potatoes

• Apple or mustard sauce for a classic combo