Pork tenderloin with herbs

Name: Pork tenderloin with herbs
Ingredients: 1 piece pork tenderloin (500 g); 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 ml water; 50 ml red wine; 150 g small button mushrooms; 2 garlic cloves; 1 tablespoon apple chutney

Meat - Pork tenderloin with herbs by Mihaela H. - Recipia

For Christmas dinner, pork tenderloin with herbs is roasted with thyme, basil and oregano. The button mushrooms are browned separately, and the apple chutney goes on top of the meat; I cut the tenderloin into slices about a finger thick and arrange them on a platter with the mushrooms alongside, so everyone can help themselves to a little chutney. Prep: 15 minutes. Cook: 95 minutes. Total time: 110 minutes. Serves: 2. About 500 kcal and 55 g protein per serving.

Ingredients

1 piece pork tenderloin (500 g)
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper
100 ml water
50 ml red wine
150 g small button mushrooms
2 garlic cloves
1 tablespoon apple chutney

Preparation

1. Pat the tenderloin dry with paper towels. Rub it with 2 teaspoons of olive oil, then coat it with the thyme, basil and oregano. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Put the meat in a roasting pan, pour in 100 ml water and 50 ml red wine, then roast at 180°C for 90 minutes, until cooked through to the center. 3. Heat 1 teaspoon of olive oil in a frying pan. Add the button mushrooms and the 2 chopped garlic cloves and cook for 5 minutes, until lightly browned. 4. Spoon the apple chutney over the meat before serving.

Notes

I chose herbs from jars bought at the spring market, picked and dried with their leaves and flowers; they still have a fragrance that shop-bought spices don't. A tenderloin of even thickness cooks more evenly; the thin end can dry out before the thick part is done. Allow for the 90 minutes in the oven before setting the meal time, especially if the piece is thin. The herb layer stays thin, closer to an ordinary Sunday roast than a thick crust. The wine goes into the oven with the meat; if you avoid it, replace the 50 ml with the same amount of broth. Serve with mămăligă, a Romanian polenta, or mashed potatoes, both good for soaking up the pan juices. Leftovers keep in a sealed container in the fridge for up to 3 days.