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 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!
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!
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!
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!
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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