Roasted pork tenderloin

This is a quick and easy way to prepare a delicious pork main. You can mix your own blend of spices.

Roasted pork tenderloin with pickled cabbage and carrots

Ingredients

serves 2-4

600g pork tenderloin
2 tbsp mixed spices (cumin, paprika, cayenne pepper)
1 tsp pink salt
1 tsp ground mixed peppercorn
1 tsp bacon fat (or any other high smoke point oil)

Instructions

1. Place a pan/skillet on the middle rack in the oven and preheat the oven to 230°C.
2. Pat the pork dry and trim off any large pieces of surface fat. Mix the spices being used with the salt and pepper in a small bowl. Rub the spice mix into the surface of the pork on all sides.
   
3. Carefully remove the hot pan from the oven using oven mitts and pour the fat in the pan. Swirl to coat the bottom of the pan.
4. Sear one side of the pork in the pan. (It's fine if the pork tenderloin is a little long for the pan; just bend it to fit.) Return the pan to the oven. Roast for 10 minutes.
   
5. Flip the pork to the other side. Reduce the oven temperature to 200°C and continue roasting another 10-15 minutes. The pork is done when its internal temperature registers 60°C - 63°C in the thickest part of the meat (20 to 25 minutes total). 
   
6. Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing.
   
7. To make a sauce for the pork, add some water and butter into the pan and reduce over a medium high heat.
8. Serve with pickled sweetheart cabbage and carrots.