Garlic & herb baked pork fillet
Serves: 3-4 | Preparation Time: 5mins | Cooking time: 30min
- 2 tbsp olive oil
- 1 tbsp salt & pepper
- 700g Tasman pork fillets
- 4-6 pats butter (roughly 1½ tsp each)
- 2 tbsp of mixed herbs of your choice (we used Herbie’s herbs de Provence)
- 2 tbsp diced garlic
- Preheat oven to 170oC.
- Line aluminium foil with baking paper and place in a baking tray.
- Combine your herbs (if you are using your own blend) with garlic and set aside.
- Generously season pork with salt and pepper .
- In a large pan, heat oil until shimmery, and brown the pork fillets
- Place pork on the baking sheet and generously coat with the herb mix.
- Place the pats of butter on top of the pork.
- Wrap the foil into a tent shape, and bake in oven for roughly 25 minutes (or until the meat is 63oC at the widest/thickest part of the tenderloin)
- When pork has finished cooking, let it rest, tented with the foil, for at least 5 minutes, to lock in the juices.
- Slice against the grain and serve immediately. We served ours with cauliflower rice and beans for a healthier option.