Low-fat, quick to make, and very tasty (provided your pork is good quality, and the tomatoes really are ripe).
1 pork tenderloin
2 large onions
3 large ripe tomatoes
Dijon mustard to taste
herbes de Provence (thyme, bay leaf, rosemary)
2 tbsp olive oil
salt and pepper
Preheat the oven to 210C. Slice the onions very thinly, and slice the tomatoes as well. Lightly oil a gratin dish, put the onion slices in, and lay the tomato slices on top. Add salt, pepper and herbs, and drizzle a little olive oil over the top. Bake in the oven for 10 minutes.
Put the pork on top of the vegetables and spread it fairly lavishly with mustard. Return to the oven for 15 minutes, then remove, turn the pork over, spread more mustard on the other side, and roast for another 15 minutes. Let rest for 5 minutes before serving.
I misremembered this recipe the other day, and used apples instead of tomatoes: it was equally nice, though I would advise serving with a bright green vegetable for colour.
This is a brilliant recipe. I’ve meant to say thank you every time we’ve cooked (and subsequently enjoyed eating) it!
Gill David
Thank you Gill, that’s very kind!