Marinated Pork Tenderloin Recipe

• Extra virgin olive oil
• 2 cloves garlic chopped very finely
• 2 ozs fresh breadcrumbs
• 2 ozs toasted hazelnuts, crushed in a pestle and mortar  
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and ground black pepper to taste

• Olive oil for frying
• 1 medium onion, sliced thinly
• 2 tablespoons brandy to flambe
• 1 glass 125ml medium sherry, Amontillado is best
• Same of chicken stock or use a stock cube with hot water
• A little cornstarch/cornflour slaked with some water for thickening
• Salt and black pepper to taste

1. First of all, using a sharp filleting knife and a chopping board, trim the pork tenderloin/fillet removing any fat or sinews.
2. Next brush the whole of the tenderloin with olive oil and then rub in the garlic...don't be afraid to use your fingers.
3. Mix well the other crust ingredients and roll the pork into them until well and evenly coated.
4. Put onto a baking sheet that has been greased with olive oil
5. Allow it to stand for at least 2 hours covered in cling film.
6. Preheat your oven to 220ºc/425ºf and put in the pork onto the middle shelf, then immediately turn down to 200ºc/400ºf.
7. Roast for 20 minutes turning once half way through.
8. Remove from the oven and allow to rest.
9. While the pork is roasting make the sauce.
10. Fry the onion over a medium heat until soft and golden.
11. Flambé in the brandy, add the sherry and the stock and simmer for 2 minutes.
12. Thicken the sauce to taste with the cornstarch/cornflour mix and season. Add any meat juices that have come out of the resting pork.
13. To serve: slice the pork diagonally (see picture) arrange an warm plates and pour the sauce over. Great with our scallop potatoes and a fresh green vegetable of your choice.