Juicy pork tenderloin with a browned surface and gentle garlic and thyme notes. Easy enough for a weekday and special enough for the weekend.
Heat the oven to 175 °C. Trim the pork and season. Brown all over in oil and butter. Add crushed garlic and thyme towards the end. Transfer to an ovenproof dish and roast for 35–40 minutes, or until the centre reaches 70 °C. Rest wrapped loosely in foil or baking paper for 5 minutes. Slice and serve.
A fresh, lightly full-bodied wine complements the mild pork and herbs.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.