-
Combine the lemon zest, lemon
juice, 80ml
olive oil, rosemary, thyme, mustard and a sprinkle of salt
in a re-sealable plastic bag. Add the pork fillets and turn
to coat with the marinade. Squeeze out the air and seal
the bag. Marinate the pork in the fridge for at least 3
hours but preferably overnight.
-
Preheat the oven to 200C/ 180C
Fan/ Gas 6. Remover the tenderloins from the marinade and
discard the marinade but leave the herbs that cling to the
meat. Sprinkle the tenderloins with salt & pepper.
-
Heat 1 tbsp of olive oil in a
large oven-proof sauté pan over medium-high heat. Sear the
pork fillets on all sides until golden brown. Place the
sauté pan in the oven and roast the pork for 15 - 20 mins
until the meat registers 65C at the thickest part when
measured with a thermometer.
-
Transfer the pork fillets to a
platter and cover tightly with aluminium foil. Allow to
rest for 10 minutes, then carve into thick diagonal
slices. The thickest part of the fillet will be quite pink
and the thinnest part well done.
-
Serve warm with the juices
that collect in the platter.
|
DAILY
DINNERS 
