This pork tenderloin made for a simple and delicious winter dinner. James cooked it to just the right point – an hour or so – so that it came out tender and mouth-watering. Some seasonal veggies (carrots, onion, fingerling potatoes, fennel and celery) were the perfect side and made a great bed for the pork to roast on in the oven. We of course sprinkled some salt and pepper on and a little olive oil, but other than that, let the natural juices of the pork take over.
What They Made 