Herb marinated pork tenderloin with ratatouille

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This combination of flavours came to me one day as a true revelation. Not sure why I haven’t thought of it before, so decided to give a try there & then. It’s an easy way to make an impressive meal, no pasta,potatoes,rice cookin required. Just bread.  Which makes it perfect for long summer afternoons, when you don’t really feel like cooking much.

serves 2:

1 pork tenderloin – about 250-300g

4 cloves of garlic

2  tsp of fresh thyme

2  tsp of fresh rosemary

2 tsp of fresh oregano

1 tsp of dried tarragon

salt,pepper

4 tbsp of olive oil

1 courgette

1 aubergine

1 bell pepper

1 ripe tomato

30ml of white wine

1 bagiette, cut into slices

2 tbsp of butter

10-12 basil leaves, cut into slices

First of all, marinade your pork. The longer the better, but 15-20 min will do the trick. Use pestle & mortar or food processor to make the marinade-paste, out of 2 garlic cloves, 2 tbsp of olive oil, 1 tsp of oregano,1 tsp of rosemary ,1 tsp of tarragon and 1 tsp of thyme. add salt & pepper and crush into a paste. apply it onto the pork and let it sit as long as you can. (min 15-20min).

While the pork is marinating, you can prepare my quick ratatouille. Cut the vegetables into equal chunks. Heat up 2 remaining tbsp of olive oil and add your aubergine in.Let it cook for about 3-4min before you adding  the 2 remaining cloves of chopped garlic. When the aubergine starts to brown up and is getting soft, add your courgette, bell pepper and tomato. add reamaining thyme,oregano and rosemary(finely chopped). Season with salt and pepper and add the wine. Let it evaporate and cook for about 5-10 min, or until the vegetables are cooked through.

While the ratatouille is simmering, you can heat up some butter & oil in the pan, and fry your tenderloin. Fry in medium-high heat for the first few minutes, so the meat develops a nice brown crust, then turn the heat down and put the lid on, and let it cook through until it feels firm to the touch. Let it rest for 1-2minutes before slicing it. It should be nice and pink all the way through.

Mix the soft butter with a pinch of salt and the basil leaves in a small bowl.

Serve a portion of ratatouille on a plate, and arrange silces of meat on it. Serve with the butter and baguette and a glass of the same white wine you used in the ratatouille. enjoy 😉

 

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