Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Baked Pork Loin
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Baked Pork Loin Recipe
Baked pork tenderloin
This very tasty, and very simple baked pork tenderloin recipe comes from Nola in West Sacramento. As well as making a delicious meal it's also very healthy, see the list of ingredients.

KEY POINTS

 Pre-cooking Time:  10 minutes  Cooking Time:

35 minutes

 How Difficult  Very easy  Freeze?   No
 Servings

 2

INGREDIENTS

 Ingredients

Metric

Imperial

USA

 Pork loins 2 good sized ones
 Breadcrumbs 30 grams 1 ounce cup
 Dried Basil 1 level teaspoon
 Dried Oregano 1 level teaspoon
 Olive oil 2 tablespoons
 Salt and pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
None

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

COOK'S NOTES
Any herbs can be used, although Italian herbs taste best.

Pre-heat the oven to 190C / 375F / Gas Mark 5.

Pork tenderloin ready for cooking Drizzle olive oil over each side of both the pork tenderloins. Gently spread it over the surface of the meat with our hands.

Mix the breadcrumbs and herbs together and sprinkle them over each side of the tenderloins. Pat them into the surface of the pork.


Sprinkle some olive oil onto a baking tray and spread it over the surface.

Put the pork loins on the baking tray anc cook in the pre-heated oven for about 35 minutes. That's it, done! Next time we'll put the cooked pork under the grill for the last two minutes to crisp up the bread crumbs. Either way this is a delicious meal.

We served our meal with potato au gratin and peas. Potato Lyonnaise would also go well.

MORE SLOW PORK RECIPES


Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.