Dijon, Pecorino and Parsley Crusted Tenderloin of Pork
Tenderloin of pork is cheap, easy to carve and quick to cook, but perhaps just slightly dull. Here is a way to add interest and a crunch. It's important to remove the silverskin from the tenderloin because it toughens the joint and it is absolutely OK to serve tenderloin of pork slightly pink, indeed it is recommended, as over cooking dries it out all too quickly.
1 pork tenderloin (about .4 of a kilogram), silverskin removed
30g panko crumbs
Handful of parsley, chopped
30g pecorino cheese, grated
2 tbsps. Dijon mustard
2 fat cloves of garlic
Oven 190c, 170c fan
Melt the butter and add the panko crumbs; stir them around so that all the crumbs become slightly buttery
Add the grated pecorino, the chopped parsley and a little black pepper, but no salt because the pecorino is salty.
Take a piece of foil which is slightly longer than the tenderloin and sit in on your worktop
Now, place the trimmed tenderloin on the foil, top side downwards
Grate the garlic into the Dijon mustard and stir it around.
Spread half of the Dijon all over the bottom side of the tenderloin, then press half the crumb mixture into the mustard. Turn the pork over and do exactly the same to the top side of the meat.
Lift the whole lot, foil and meat, onto a roasting tray
Roast 190c (see above) for 25 minutes. Allow to rest for 10 minutes before carving.
I like to serve this with a fairly thin Vermouth and Mustard Sauce. White wine or chicken stock may be used in place of the vermouth.
Melt one finely chopped onion with a pinch of salt in a little drop of oil or butter until translucent. Stir in a teaspoon of Dijon mustard, then add a generous glug of dry vermouth (or wine/chicken stock) and bubble hard to reduce the vermouth by about half. Add a glug of double cream or dollop of créme fraiche and bubble to reduce again (this happens quickly).
Season to taste. A little chopped fresh tarragon, if you have it, is a lovely addition.
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