Tender, succulent pork fillet seasoned with NOMU Roast Rub, seared to golden perfection and drizzled in a honey-garlic sauce. Sided with a fresh salad, dollops of creamy goat’s cheese, 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 Potato
- Basting Sauce
- Chevin Goats Cheese
- 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
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROASTY TOASTY
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 15ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
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 olive oil, and seasoning. Set aside.
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 medium-high heat with 20g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. 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 the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 30ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
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 olive oil, and seasoning. Set aside.
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 medium-high heat with 40g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. 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 the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 45ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
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 olive oil, and seasoning. Set aside.
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 medium-high heat with 60g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. 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 the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 60ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
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 olive oil, and seasoning. Set aside.
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 medium-high heat with 80g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. 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 Potato, Basting Sauce, Chevin Goats Cheese, 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: 540, Carbs: 52 grams, Fat: grams, Protein: 47.2 grams, Sugar: 12.3 grams, Salt: 1196 grams
How do I prepare Pork Tenderloin & Roasted Garlic Sauce?
ROASTY TOASTY: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time. SWEETEN IT UP: In a small bowl, combine the basting sauce with 30ml of sweetener, a drizzle of oil, and seasoning. Set aside. GOLDEN DELICIOUS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning. 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 olive oil, and seasoning. Set aside. 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 medium-high heat with 40g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat. EAT IT UP!: Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. 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 Potato, Basting Sauce, Chevin Goats Cheese, 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?
540 calories
How much fat content does Pork Tenderloin & Roasted Garlic Sauce have?
grams
Woolies Products in this dish
