WITH MASH POTATOES
The flavour in this perfectly roast pork tenderloin recipe is enhanced by the garlic, rosemary and fennel rub. To ensure that the pork loin is seasoned throughout, let is stand for at least 20 minutes – you’ll taste the difference. If there is not enough garlic to your taste, squeeze the roasted garlic over your pork for an extra boost.
2 heads garlic
4 cloves garlic plus 2 whole heads
5 sprigs rosemary
1 tablespoon fennel seeds
1 1/2 teaspoons kosher salt
2 tablespoons olive oil divided
freshly ground black pepper
500 grams pork tenderloin
4 slices bacon
800 grams potatoes peeled and cut in halve
40 grams butter chopped
1/3 cup hot milk
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Preheat oven to 220C.
Peel and finely chop garlic cloves. Cut the heads of garlic in half crosswise. Strip the leaves off 1 rosemary sprig, discard the stem, and finely chop leaves and fennel seeds. In a small bowl, mix the garlic, chopped rosemary, fennel, salt and 1 tablespoon of olive oil. Rub the mixture on the pork and chill for 20 minutes.
Meanwhile make your mash potatoes; Peel the potatoes and place in a large pot with 1 teaspoon salt and enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife. Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes. Set aside until pork is done.
To cook the pork; Scatter the remaining rosemary sprigs in a large baking dish and set pork on top. Wrap the pork in bacon slices, tucking the ends underneath so the bacon stays put. Nestle the garlic heads around the pork, season with salt and pepper and drizzle with olive oil. Cook for 30-40 minutes or until pork is done. Transfer to a cutting board let it rest for 5 minutes and slice into 1cm slices.
Serve tenderloin with your mash potatoes and roasted garlic.