Baked Pork Tenderloin

There is nothing like baked pork tenderloin. It is so easy to make and I feel like this is the easiest cut of pork to take on whatever flavours you fancy. In the slow cooker, the instant pot, on the grill, there is really no way to mess up a pork tenderloin.

This pork tenderloin recipe it's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

The simple spices use in this recipe means the pork goes well with many different sides.

Ingredients:

• 2 pork tenderloin, about 450g each
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp cooking oil
• ½ cup beef stock
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• minced parsley, for garnishing

Method:

Preheat oven to 200ºC/180ºC for fan assist oven. Dry pork tenderloins well with kitchen papers.

Mix the paprika, onion powder, garlic powder, oregano, salt and pepper together in a small bowl. Rub this spice mix over all sides of the pork.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both the tenderloins without them touching. Sear the pork on all sides until it is brown, about 5 minutes total. Take the pan  off the heat.

Move the pork to a baking tray. If the spices left in the pan ate black, wipe them away with a kitchen paper. Return the pan to the heat and add the beef stock. Scrape the bottom of the pan to remove any stuck-on-bits then boil for 1 minutes until it reduces to about ¼ cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork the dot the top with the butter. Cover the baking dish with a foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperatures of 65ºC. Let the pork rest for 5 minutes before slicing into ¼ inch thick rounds. Serve with little minced parsley for colour.

Bruschetta

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Bruschetta is one of the simplest and quickest things in the world to make, yet it can be fantastically delicious if you use high-quality ingredients.

Nothing screams summer quiet like bruschetta. We know it may sound strange, but rubbing the toasted bread with garlic will help impart tons of flavour on the toast. Top it with marinated tomatoes for the ultimate summer snack. The brighter and juicer your tomatoes, the better your bruschetta will be.

Ingredients:

For the tomatoes:

• 4 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 4 large tomatoes, diced
• 5g thinly sliced basil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• pinch of crushed chilli flakes

For the bread:

• 1 large baguette, sliced
• extra-virgin olive oil, for brushing
• 2 cloves garlic, half

Method:

Make marinated tomatoes: Preheat oven to 200ºC/180ºC for fan assist oven. In a medium pan over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2-4 minutes, then remove from the heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt and chilli flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.

Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking tray. Toast bread until golden, 10-15 minutes, turning halfway through. 

Let bread cool for 5 minutes, then rub tops of the bread with halved garlic cloves.

Enjoy!!

Irish Whiskey Ginger Cake

Happy St Patrick's Day !!! What better way to celebrate than with a delicious cake! And not just any cake, but an Irish Whiskey Ginger Cake.

This is a dense and moist cake that is really filled with lots of ginger flavours. Almost like a ginger pound cake, it goes really well with any hot tea or coffee. I love ginger of any kind!

This is a farmhouse type of cake, the kind of cake that keeps well in the larder and the kind of cake you will find yourself thinking about it in the middle of the night. Perfect coffee break, tea time...well anytime!

Ingredients:

• 250g crystallised ginger, diced
• 3 tbsp Irish Whiskey
• 150g butter
• 100g caster sugar
• 3 large eggs
• 70g ground almond
• 2 tbsp ground ginger
• 150g plain flour
• 50g self raising flour

Method:

Place the ¾ of the crystallised ginger into a bowl. Reserve the remaining for later. Warm the whiskey and pour over the diced ginger in a bowl. Let it sit for 15 minutes.

Preheat the oven to 170ºC/150ºC for fan assist oven. Butter and line a 7 inch round baking tin with baking paper. Set aside.

Cream together the butter and castor sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir together both flours, ground almonds and the ground ginger. Stir this to the creamed mixture along with the soaked ginger and the juices. Spoon into the prepared baking tin, smoothing over the top. Sprinkle the reserved diced ginger over the top of the batter.

Bake in the preheated oven for 60 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and turn out onto a wire rack to cool completely before serving.