The pork tenderloin or fillet is a skinny looking piece of meat …
But it can go a long way!
Here is a very simple recipe. First of all, preheat the oven at 200°C. Then, slather the pork with olive oil and plenty of salt and pepper.
Cut thick, as opposed to skinny, slices of bread.
If the bread is stale, and mine was, dip it in water to reconstitute itself somewhat, but only for a few seconds … you don’t want soggy bread.
Lay the bread on a baking tray and cover it with herbs of your choice. Here we have rosemary and sage.
Place the pork on top of the slices of bread.
If the baking tray isn’t long enough, you can ‘bend’ the pork … no problem.
Roast the pork for about 30 minutes.
Here it is, looking very enticing … and the bread has mopped up all the juices. Slice the pork into however many pieces you want and serve it on the bread.
I chose boiled potatoes as an accompaniment and strew some parsley leaves all over them.
But I also served zucchini blossoms and slices of turnip which I coated with batter and then fried.
There was a salad of green leaves too but that came later …
It’s a pity the photo cannot convey the juicyness of the pork — nor can it render justice to the cripiness of the fried batter or the tiered-tastes of the gravy-soaked bread.