Herb roasted pork tenderloin

Herb roasted pork tenderloin

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
2 pork tenderloins, each about 250–350 g each
1 tablespoon fennel seeds
1 tablespoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed dried chillies
1/2-1 tablespoon olive oil
freshly ground black pepper
Poussin with warm fennel, potato and pancetta salad, omitting the poussin, to serve


  1. Prepare the pork tenderloins by removing the silvery sinew.
  2. Using the small bowl of a food processor or a pestle and mortar, grind the fennel seeds, oregano, thyme and chillies with some salt and pepper to a coarse powder.
  3. Rub this marinade over the pork tenderloins, place them in a bowl and leave to marinate for at least 30 minutes, or in the fridge for up to 2–3 hours.
  4. Heat the oven to 170ºC.
  5. Heat the olive oil in a frying pan over a medium heat and brown the tenderloins evenly all over, taking care not to burn the marinade rub, or it will taste bitter.
  6. Transfer the tenderloins to a roasting tin and roast in the oven for 20–25 minutes, or until cooked through but still juicy. Test by inserting a skewer into the thickest part of the meat for 10 seconds, then remove and rest it on your inner wrist; it should feel hot. Remove the meat from the oven and set aside to rest for 3–4 minutes before carving into slices 7–8 mm thick.
  7. Arrange the salad on 4 plates and place the pork slices alongside.


  • Fennel salad with blood orange, watercress and black olives and lemon and olive oil mash are also very good with this pork.
Leiths School of food and wine
cookery course
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