Pork tenderloin

Pork tenderloin roasts quickly and can dry out, so it needs a bit of help.

I cut the tenderloin in half across the middle and then cut open each piece. I put a couple of spoonfuls of black olive paste on one piece and then put the other piece on top and wrapped the pork in prosciutto.

I put the meat in a hot oven for about 30-35 minutes, drizzled with some olive oil and with some cherry tomatoes in the pan.

To serve the meat, I let it stand for a few minutes, and then cut it into thickish slices and placed it on top of some plain mashed potatoes and wilted spinach.

No sauce, because this is quite rich, but some of the pan juices went well with the dish.

Any wine would work here, possibly an Italian red would be good, but we had a 2007 Bordeaux Supérieur, Château Mugron, from Laithwaites. A nice full-bodied claret with some age to balance the fruit and with good depth.


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