Remember to remove your pork tenderloin joint out
of the packaging, pat dry and bring to room temperature.
Preheat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the joint just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage with a little olive oil, duck or goose fat or
alternatively wrap in very thin slices of pancetta Season with good
quality fine sea salt in not using the pancetta.
Next, fry the tenderloin on all sides creating a rich golden
colour in a non stick fry pan.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a bramley apple peeled
and quartered to the trivet.
Place the pork onto the trivet which should line the base of
Place in centre of oven and roast for 20 minutes reaching a
core temperature of minimum 68°C.
Remove from oven and pop onto a clean tray and keep warm by
covering with a sheet of tin foil then resting for a minimum of 10
minutes before carving, leaving the roasted vegetables in the tray
for the gravy.
For the gravy I make up 300ml of essential cuisine chicken
stock, then deglaze roasting tray with this stock stirring all the
caramelized juices from the tray, then pass through a fine sieve
pushing all the juices from the vegetables into a clean sauce pan,
bring to the simmer and thicken if required by whisking in a
teaspoon of corn flour mixed with a little cold water and reduce
till you reach a rich glossy gravy.