A delicious, simple, affordable 30-minute roast. Perfect as an easy weeknight dinner, or bulk it out with more veg and a bit of crusty bread as a perfect springtime weekend supper.
- 300-500 g (10.5oz-1lb) pork tenderloin (1-2 tenderloins - I find 1 usually stretches for the 4 of us with the veggie sides)
- 1 tbsp pesto (ideally homemade)
- 300-500 g (10.5oz-1lb) cherry tomatoes, ideally on the vine
- 2 tbsp extra virgin olive oil
- 700 g (4 cups) frozen broccoli florets (or 2 heads fresh broccoli)
- 150 g (1 cup) frozen peas
- 3 tbsp roughly chopped fresh mint
- 2 tbsp extra virgin olive oil
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Preheat oven to 200C/400F/gas 6. Rub the pesto over the pork tenderloin and place in a roasting dish with the cherry tomatoes on the vine. Season with salt & pepper and drizzle over 2 tbsp olive oil. Roast the pork and tomatoes in the oven for 25-30 mins or until the juices run clear when the pork is poked with a skewer. For best flavour, allow to rest for at least 10 mins, but this is optional if you are pressed for time!
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Meanwhile, make the mash: cook the broccoli and peas by steaming or boiling until soft (about 5-10 mins for the broccoli, add the peas for the last 2-3 mins). Drain, then blitz in a food processor with salt & pepper, 2 tbsp of fresh mint and 2 tbsp olive oil until smooth.
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Serve slices of pork over the broccoli mash with the tomatoes and sprinkle with the remaining chopped mint and some mustard on the side. Some crusty bread or an extra side of roasted carrots or fennel go really with with this, too.