Herb-marinated Pork Fillet

  • 1 lemon, zest grated
  • 170ml freshly squeezed lemon juice (4 to 6 lemons)
  • Good olive oil
  • 2 tbsp minced garlic (6 cloves)
  • 1 1/2 tbsp minced fresh rosemary leaves
  • 1 tbsp chopped fresh thyme leaves
  • 2 tsps Dijon mustard
  • Salt and freshly ground black pepper
  • 3 pork fillets (about 500g each)
1) Combine the lemon zest, lemon juice, 120ml of olive oil, garlic, rosemary, thyme, mustard and 2 tsp of salt in a sturdy 4L resealable plastic bag. Add the pork fillets and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

2) Preheat the oven to 200C/Gas mark 6. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper.

3) Heat 3 tbsp olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork fillets on all sides until golden brown. Place the saute pan in the oven and roast the pork for 10 to 15 minutes or until the meat registers 58C at the thickest part.

5) Transfer the pork fillets to a platter and cover tightly with aluminium foil. Allow to rest for 10 minutes then carve into 1cm-thick diagonal slices. The thickest part of the fillet will be quite pink (it's just fine!) and the thinnest part will be well done.

6) Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

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