Pork Tenderloin


To start with it’s delicious, probably the most delicious meat ever and surprisingly has more health benefits than people know. Although as with every red meat it should be eaten in moderation. It is a lean meat, and it has less fat content than chicken.

For those of you who work out, pork tenderloin contains high levels of protein, to give you that energy boost.




Serves 4

Pork tenderloin   700 g

Garlic cloves (sliced) 3

Portobello mushrooms (sliced) 500 g

Shallot (sliced) 6

Thyme 3 branches

Marjoram 3 branches

Anchovies fillets 4

Red wine 125 ml

Sage 4 leaves

Bay leaves 1 leaf

Rosemary 1 branch

Fresh parsley (chopped) 30 g

Extra virgin olive oil

Salt & pepper



Step 1: In a frying pan with a little oil at medium heat, cook 1 garlic clove and the shallot until golden.

Step 2: Add the anchovies, thyme, marjoram and cook for 2 minutes, bringing the pan to a high heat, add the mushrooms, season, and cook for 10 minutes. Add parsley and set aside.

Step 3: Preheat the oven at 180°C.

Step 4: In another frying pan with a little oil at medium high heat, add the sage, rosemary and bay leaf, add the pork tenderloin and sear each side for 2-3 minutes and season. On a high heat add the red wine, letting it almost evaporate then add the mushrooms and put it in the oven for 30 minutes.