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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. |
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KEY POINTS
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Pre-cooking Time: |
10 minutes |
Cooking Time: |
35 minutes |
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How Difficult |
Very easy |
Freeze? |
No |
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Servings |
2 |
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INGREDIENTS
| Ingredients |
Metric |
Imperial |
USA |
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Pork loins |
2 good sized ones |
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Breadcrumbs |
30 grams |
1 ounce |
¼ cup |
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Dried Basil |
1 level teaspoon |
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Dried Oregano |
1 level teaspoon |
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Olive oil |
2 tablespoons |
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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 190°C / 375°F / Gas Mark 5.
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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. |
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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
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