Roasting Pork Tenderloin

Tying the tenderloin around a contrasting stuffing makes an attractive presentation when sliced. Roast the tenderloin in a roasting tin at 220°C for 30-35 minutes, turning it halfway. For a special French touch, make a jus to accompany the meat by deglazing the cooking juices with wine or port.

1. Tie the rolled tenderloin along its length. Brush with oil, season and roast, basting with the juices.

   

2. Let rest, loosely covered with foil, for about 5 minutes. Remove string and slice on the diagonal.