Herb and Garlic Marinated Pork Tenderlions

Herb and Garlic Marinated Pork Tenderloins

Serves 4-6

Summer has arrived here in Dubai, we are now reaching 40c most days and it won't be long before the temperature rises another 10c, so we are making the most of the barbecue and the outdoors. I served the pork with my beetroot and feta salad and fresh ciabatta with a garlic and lemon olive oil.

Ingredients

2 / 500g pork tenderloins
1 tbs Dijon mustard
5 cloves garlic
juice of 1 lemon
1 tbs chopped rosemary
3 tbs olive oil

Method

Place the marinade ingredients in a non reactive bowl or a , or large zip lock bag, add the pork and marinate for at least 2 hours or overnight if possible.
Barbecue for 10-15 minutes, it should still be pink in the middle.
Cover loosely with foil and let sit for 5 minutes before serving.
Cut into 2cm thick slices and serve with extra lemon.

You could do this in the oven, sear the pork on all sides in a pan and transfer to an oven and roast for 10 minutes.