Lemon-roasted pork with garlic and basil
- 2 lean pork tenderloin fillets (about 350-375g each)
- 2 lemons, finely grated zest and juice, strained
- 6 tablespoons chopped fresh basil
- 10-12 cloves garlic
- 3 tablespoons diced peppadews
- salt and black pepper, to season
- 2 tablespoons oil
- string or twine, to bind
1 Split pork fillets lengthways, without cutting through. Spread each fillet flat. Sprinkle inside with zest and basil.
2 Peel then blanch garlic by immersing briefly in boiling water. When cool to handle, halve large cloves so pieces are similarly sized.
3 Lay garlic evenly along the middle of each fillet with Peppadews. Season.
4 Close pork fillets and tie loosely at 2.5cm intervals with twine. Place in a shallow non-metallic dish with lemon juice. Cover and leave to marinate in the fridge for 1 hour or more (or overnight).
5 Remove pork and reserve marinade. Heat oil in a non-stick pan and brown each fillet all over. Transfer to a shallow roasting dish and pour over lemon marinade. Cook at 200°C for 35 minutes, basting several times. Leave to rest for 15 minutes before slicing. Serve garnished with extra lemon slices, extra basil and roasted garlic (optional).
Serve as part of our Easy entertaining: Fuss-free dining dinner party menu for six, which also includes a complete shopping list and step-by-step timeline.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 1g
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