Tenderloin of pork

This is one of those dishes that look far to complicated to attempt.

A large piece of meat tends to have that effect on people, BUT, this is a really easy way to make the most of a tenderloin of pork.

You don't need special skills, you don't need a lot of time, and you don't need to spend a fortune, yet you'll be surprised just how spectacular your dish will look.

INGREDIENTS

3-400grms tenderloin pork,

1 onion,

1 potato,

a knob of butter,

salt, pepper and olive oil.

fresh rosemary(optional)

STEPS

1)Line a baking tray with kitchen foil, then place the butter and a drizzle of olive oil in it.

2)Peel and slice the potato and the onion, and place in the tray.

A little fresh rosemary adds a great touch of flavour, but is not essential.

3)Massage the tenderloin with a little olive oil, then rub in salt and pepper.

4)Place the tenderloin on a mesh tray and place it in the baking tray, on top of the potato and onion.

5)Place in the centre of a preheated oven at 180°c for 25-35min*.

Normally you would seal (lightly fry) the meat before introducing it into the oven, that way you seal the juices into the meat, however, we want the meat to release its juices on top of the potato and onion on this occasion, so it is not necessary.

*The cooking time will depend on the size of the tenderloin and how much you like it cooked. The less you cook it, the more blood the meat will retain.

6)Once the meat is cooked to your liking, remove it from the oven, leave it to cool a couple of minutes, then slice.

7)The potato and the onion will be ready when your meat is cooked, so simply remove them from the tray and serve with the meat.

The juices from the meat will have mixed with the butter and the oil to make a fabulously tasty gravy, just give it a little stir and drizzle it over your meat and veg.