*Parmesan Crusted Pork Tenderloin*
with a
Green Olive and Lemon SauceServes 4 Tender roasted Pork with a golden rosemary flecked cheese crust, served with a delicious sauce. This is dinner party fare! For the meat: 2 (400g/3/4 pound each) pieces of whole pork tenderloin fillet 3 TBS olive oil 150g finely grated Parmesan Cheese (3/4 cup) a small bunch of fresh rosemary, stripped and finely chopped fine sea salt and freshly ground black pepper For the sauce: 1 TBS olive oil 1 banana shallot, peeled and finely chopped 250ml of white wine or good chicken stock (1 cup) 1 juice of 1/2 lemon a handful of dry cured, stoned green olives in garlic and herbs, chopped Preheat the oven to 200*C/400*F/ gas mark 6. Place the cheese and rosemary onto a sheet of baking paper and mix well together. Have ready a roasting tin. Trim any sinew/fat/silverskin from the tenderloins and discard. Season the pork filets and brush with 1 TBS of the olive oil. Roll the pork fillets evenly in the cheese mixture, patting them lightly so that they are evenly coated. Place them into the roasting tin. Drizzle each with 1 TBS of the remaining olive oil. Roast the tenderloins for 30 minutes in the heated oven, until the pork is cooked through and the crusts are golden brown. Cover lightly and leave to rest in a warm place. For the sauce heat the olive oil in a shallow pan. Add the shallot and soften, stirring frequently. Add the chicken stock or wine and bring to the boil. Reduce by 1/2. Whisk in the lemon juice and olives. Taste and adjust seasoning. Tip any juices accumulated into the roasting pan into the sauce and whisk in. Serve the pork cut into 1/2 inch slices with some of the sauce spooned over top. I like to serve this with mash and a green vegetable. |