This recipe came about as I had a Pork Tenderloin in the fridge that I wanted to use, but I also had a real craving for something with some Italian flavours. I was originally going to make the sauce for this with jarred sun-dried tomatoes; but as I have a very small local shop, they didn’t have any! So I improvised by oven-drying some Piccolo Cherry Tomatoes instead, and it worked really well. Of course, this oven-drying process does take a couple of hours but the result is worth it and the slight sweetness from the tomatoes and red pepper makes for a lovely contrast against the saltiness of the pork. If you didn’t want to spend the time oven-roasting the cherry tomatoes, you could try and substitute the cherry tomatoes for sun-dried tomatoes from a jar, but you’d need to make sure you get your quantities right – I would suggest only using two or three sun-dried tomatoes. This sauce would also work wonderfully stirred into your favourite types of pasta!
Pork Tenderloin with Tomato & Red Pepper Sauce
Print RecipeIngredients
- 1 x Pork Tenderloin
- 12 x Prosciutto Slices
- For the sauce:
- 24 x Cherry Tomatoes, oven dried
- 1 x "Cubanelle" Red Pepper, roasted
- 2 x Garlic Cloves
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 2 tbsp Honey
- 4 - 5 tbsp Water
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Dried Sage
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Instructions
Pre-heat an oven to 100°C/210°F/Gas Mark ¼.
Firstly, for the sauce, cut the cherry tomatoes in half and arrange on a baking sheet and sprinkle with the salt.
Place the tomatoes in the oven and slow roast in the oven for approximately 2 hours until the tomatoes have dried out.
Now turn the oven up to 200°C (190°C Fan)/390°F/Gas Mark 6.
Cut the top off the red pepper, and remove the seeds, then place onto a baking sheet and roast in the oven for 25 minutes or until the pepper is wrinkled and charred.
Add all of the cherry tomatoes, red pepper, garlic cloves, olive, oil, vinegar, herbs, black pepper and water into a food processor and blitz together until it becomes a fairly smooth sauce. Place into a small bowl and leave to one side.
Now take the prosciutto slices and overlap each slice - width-ways - over the next one, making sure that they're slightly longer than pork tenderloin itself.
Rest the pork tenderloin onto the prosciutto slices and wrap it up as tightly as you can.
Place onto a baking tray and roast in the oven for 20 - 25 minutes. Remove from the oven and leave to rest for 5 to 10 minutes.
Now heat up the sauce up either over a low heat on the hob, or for a couple of minutes on full power in the microwave.
Slice the up the tenderloin, and serve with the sauce over the pork.
