Perfect Roast Pork Tenderloin with Garlic and Rosemary
(serves 3)
1 pork tenderloin, all sinews and membranes removed
2 cloves garlic, minced
1 stalk rosemary, leaves only, minced
zest of 1 lemon
1 tbsp olive oil
sea salt and fresh black pepper to taste
Simply lay the pork in a dish and rub all the ingredients over it, except the salt and pepper. Let sit out on the counter for an hour.
Saute in a frying pan until seared on all sides (stand back!), then lay the pork in the marinating dish again and roast in a hot oven, 220C/425F, for 25 minutes. The meat will be tender, pink and luscious. Let sit for five minutes, covered with foil, then slice thickly and season to taste.
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Scallops with Spaghetti and Parlsey
(serves 4)
2 dozen bay scallops or 16 large sea scallops
1 lb spaghetti (I prefer De Cecco)
1/2 cup olive oil
5 cloves garlic minced
1/2 tsp red pepper flakes
salt and pepper
1 large handful flat-leaf parsley, chopped
1 large handful curly parsley, chopped
1 cup fresh breadcrumbs, toasted lightly
The sauce will cook in just the time your spaghetti needs to boil, so bring the water to a boil and put in the pasta.
In a large frying pan, heat the olive oil and simmer the garlic, but don’t let it brown. Place the scallops in the oil and cook on high heat until they turn opaque (about a minute for bay scallops, two minutes for sea scallops), turning occasionally. Add the parsleys, the chilli flakes and salt and pepper, and toss gently. Turn off the heat.
Drain the pasta and add to the scallops, then turn up the heat quite high and toss with the breadcrumbs.
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