Chapter 226 Pork Tenderloin, Rosemary and Thyme

Verse 1

I am usually not a big fan of pork and i very much prefer beef but yesterday we made something really nice. I can't take much credit but i did some nice french fries to go with it.

First you take nice piece of pork tenderloin, try to avoid those tail-thin pieces you often see and go for one that is at least 7 or 8 centimeters in diameter.
After you have prepared the meat you take dried rosemary and thyme together with flake salt and grind it in a pestle. I have one in cast-iron that i really like.

Marble, not cast-iron

Roll the tenderloin in the mix and be generous, it will give an exciting flavor to the meat. Grill the meat in a frying pan just enough to give it a nice surface and put in the the oven at 200 degrees (centigrade) After we had removed the tenderloin we put a little water in the pan and stirred around a little to get all the herbs, this goes into the oven together with the meat.

Let it sit in the oven for 20-30 minutes but check to make sure it's not overdone because pork will get dry easily.

I strongly suggest that you get an oven-thermometer and take it out at 70 degrees.

Let it rest for a few minutes, under tin-foil if you wish and cut it up

This will make a very juicy, tender dish that is full of taste and i hope you will enjoy it.

Rosemary

Thyme