Tender, succulent pork fillet seasoned with a NOMU Roast Rub, seared to golden perfection and drizzled in a honey-garlic sauce. Sided with a fresh salad and roasted baby potatoes, this dish truly is effortlessly tasty!
Pork Tenderloin & Roasted Garlic Sauce
Pork Tenderloin & Roasted Garlic Sauce
with a sun-dried tomato salad & roasted baby potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Basting Sauce
- Cucumber
- Fresh Parsley
- Garlic Cloves
- NOMU Roast Rub
- Pork Fillet
- Salad Leaves
- Smoked Paprika
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Tinfoil
ROASTY TOASTY
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. In the final 10 minutes, add the whole, unpeeled Garlic Cloves to the tray and return to the oven for the remaining roasting time.
GOLDEN DELICIOUS
Place a nonstick pan over medium-high heat. Pat the Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-5 minutes or until cooked through, shifting and turning as it colours. In the final minute, baste the pork with the rub and the Basting Sauce. Remove the pork from the pan (reserving the basting juices in the pan) and place in a piece of tinfoil. Close up tightly and allow to rest for 5 minutes before thinly slicing.
IT’S A TOSS UP
In a salad bowl, combine the rinsed Salad Leaves, the diced Cucumber, the chopped Sun-Dried Tomatoes, a drizzle of oil, and seasoning. Set aside for serving.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to a medium-high heat with 20g of butter. Add the paprika and chopped garlic. Leave to simmer for 2-3 minutes until reduced and thickened. Season to taste.
EAT IT UP!
Dish up the roasted Baby Potatoes and side with the fresh salad. Lay down the juicy Pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potatoes - 200g
Garlic Cloves - 2
Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet - 150g
NOMU Roast Rub - 10ml
Basting Sauce - 30ml
Salad Leaves - 20g
Cucumber - 100g
Sun-Dried Tomatoes - 25g
Smoked Paprika - 5ml
Fresh Parsley - 4g
ROASTY TOASTY
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. In the final 10 minutes, add the whole, unpeeled Garlic Cloves to the tray and return to the oven for the remaining roasting time.
GOLDEN DELICIOUS
Place a nonstick pan over medium-high heat. Pat the Pork fillets dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-5 minutes or until cooked through, shifting and turning as it colours. In the final minute, baste the pork with the rub and the Basting Sauce. Remove the pork from the pan (reserving the basting juices in the pan) and place in a piece of tinfoil. Close up tightly and allow to rest for 5 minutes before thinly slicing.
IT’S A TOSS UP
In a salad bowl, combine the rinsed Salad Leaves, the diced Cucumber, the chopped Sun-Dried Tomatoes, a drizzle of oil, and seasoning. Set aside for serving.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to a medium-high heat with 40g of butter. Add the paprika and chopped garlic. Leave to simmer for 2-3 minutes until reduced and thickened. Season to taste.
EAT IT UP!
Dish up the roasted Baby Potatoes and side with the fresh salad. Lay down the juicy Pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potatoes - 400g
Garlic Cloves - 4
Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet - 300g
NOMU Roast Rub - 20ml
Basting Sauce - 60ml
Salad Leaves - 40g
Cucumber - 200g
Sun-Dried Tomatoes - 50g
Smoked Paprika - 10ml
Fresh Parsley - 8g
ROASTY TOASTY
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. In the final 10 minutes, add the whole, unpeeled Garlic Cloves to the tray and return to the oven for the remaining roasting time.
GOLDEN DELICIOUS
Place a nonstick pan over medium-high heat. Pat the Pork fillets dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-6 minutes or until cooked through, shifting and turning as it colours. In the final minute, baste the pork with the rub and the Basting Sauce. Remove the pork from the pan (reserving the basting juices in the pan) and place in a piece of tinfoil. Close up tightly and allow to rest for 5 minutes before thinly slicing.
IT’S A TOSS UP
In a salad bowl, combine the rinsed Salad Leaves, the diced Cucumber, the chopped Sun-Dried Tomatoes, a drizzle of oil, and seasoning. Set aside for serving.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to a medium-high heat with 60g of butter. Add the paprika and chopped garlic. Leave to simmer for 2-3 minutes until reduced and thickened. Season to taste.
EAT IT UP!
Dish up the roasted Baby Potatoes and side with the fresh salad. Lay down the juicy Pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potatoes - 600g
Garlic Cloves - 6
Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet - 450g
NOMU Roast Rub - 30ml
Basting Sauce - 90ml
Salad Leaves - 60g
Cucumber - 300g
Sun-Dried Tomatoes - 75g
Smoked Paprika - 15ml
Fresh Parsley - 12g
ROASTY TOASTY
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. In the final 10 minutes, add the whole, unpeeled Garlic Cloves to the tray and return to the oven for the remaining roasting time.
GOLDEN DELICIOUS
Place a nonstick pan over medium-high heat. Pat the Pork fillets dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-6 minutes or until cooked through, shifting and turning as it colours. In the final minute, baste the pork with the rub and the Basting Sauce. Remove the pork from the pan (reserving the basting juices in the pan) and place in a piece of tinfoil. Close up tightly and allow to rest for 5 minutes before thinly slicing.
IT’S A TOSS UP
In a salad bowl, combine the rinsed Salad Leaves, the diced Cucumber, the chopped Sun-Dried Tomatoes, a drizzle of oil, and seasoning. Set aside for serving.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to a medium-high heat with 80g of butter. Add the paprika and chopped garlic. Leave to simmer for 2-3 minutes until reduced and thickened. Season to taste.
EAT IT UP!
Dish up the roasted Baby Potatoes and side with the fresh salad. Lay down the juicy Pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potatoes - 800g
Garlic Cloves - 8
Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet - 600g
NOMU Roast Rub - 40ml
Basting Sauce - 120ml
Salad Leaves - 80g
Cucumber - 400g
Sun-Dried Tomatoes - 100g
Smoked Paprika - 20ml
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Pork Tenderloin & Roasted Garlic Sauce?
The preparation time for Pork Tenderloin & Roasted Garlic Sauce with a sun-dried tomato salad & roasted baby potatoes is between 25 and 40 minutes.
What is the total time required to make Pork Tenderloin & Roasted Garlic Sauce with a sun-dried tomato salad & roasted baby potatoes?
The total time required to make Pork Tenderloin & Roasted Garlic Sauce with a sun-dried tomato salad & roasted baby potatoes is between 45 and 60 minutes.
How many servings does Pork Tenderloin & Roasted Garlic Sauce provide?
4 servings
What are the main ingredients in Pork Tenderloin & Roasted Garlic Sauce?
Baby Potatoes, Basting Sauce, Cucumber, Fresh Parsley, Garlic Cloves, NOMU Roast Rub, Pork Fillet, Salad Leaves, Smoked Paprika, Sun-Dried Tomatoes
What is the nutritional information of Pork Tenderloin & Roasted Garlic Sauce?
Calories: 541, Carbs: 67 grams, Fat: grams, Protein: 42.8 grams, Sugar: 27.9 grams, Salt: 10 grams
How do I prepare Pork Tenderloin & Roasted Garlic Sauce?
ROASTY TOASTY: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining roasting time. GOLDEN DELICIOUS: Place a nonstick pan over medium-high heat. Pat the pork fillets dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-5 minutes or until cooked through, shifting and turning as it colours. In the final minute, baste the pork with the rub and the basting sauce. Remove the pork from the pan (reserving the basting juices in the pan) and place in a piece of tinfoil. Close up tightly and allow to rest for 5 minutes before thinly slicing. IT’S A TOSS UP: In a salad bowl, combine the rinsed salad leaves, the diced cucumber, the chopped sun-dried tomatoes, a drizzle of oil, and seasoning. Set aside for serving. CHOP CHOP: When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and set aside. TIME TO GET SAUCY: Return the pan, with the basting juices, to a medium-high heat with 40g of butter. Add the paprika and chopped garlic. Leave to simmer for 2-3 minutes until reduced and thickened. Season to taste. EAT IT UP!: Dish up the roasted baby potatoes and side with the fresh salad. Lay down the juicy pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
What should be prepared from my kitchen to make Pork Tenderloin & Roasted Garlic Sauce?
Baby Potatoes, Basting Sauce, Cucumber, Fresh Parsley, Garlic Cloves, NOMU Roast Rub, Pork Fillet, Salad Leaves, Smoked Paprika, Sun-Dried Tomatoes
How many calories does Pork Tenderloin & Roasted Garlic Sauce have?
541 calories
How much fat content does Pork Tenderloin & Roasted Garlic Sauce have?
grams
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