Per­fect Pork Tenderloin

Per­fect Roast Pork Ten­der­loin with Gar­lic and Rosemary

(serves 3)

1 pork ten­der­loin, all sinews and mem­branes removed

2 cloves gar­lic, minced

1 stalk rose­mary, leaves only, minced

zest of 1 lemon

1 tbsp olive oil

sea salt and fresh black pep­per to taste

Sim­ply lay the pork in a dish and rub all the ingre­di­ents over it, except the salt and pep­per.  Let sit out on the counter for an hour.

Saute in a fry­ing pan until seared on all sides (stand back!), then lay the pork in the mar­i­nat­ing dish again and roast in a hot oven, 220C/425F, for 25 min­utes.  The meat will be ten­der, pink and lus­cious.  Let sit for five min­utes, cov­ered with foil, then slice thick­ly and sea­son to taste.