World Cuisine

  • 2 garlic cloves, crushed
  • 2 ready-roasted red peppers from a jar, drained and chopped
  • 1 teaspoon sweet smoked paprika
  • 1 thyme sprig, leaves stripped and chopped, plus extra sprigs to garnish
  • 3 tablespoons olive oil
  • 2 pork tenderloins, about 500 g (1 lb) each
  • salt and pepper

Mix together the garlic, red peppers, paprika, thyme and 2 tablespoons of the oil in a bowl, then season well.

Lay the pork tenderloins on a chopping board, then, using a sharp knife, slice through lengthways and open out like a book. Scatter the red pepper mixture over the pork and then tightly roll up and secure with cocktail sticks.

Place the pork in a lightly greased shallow roasting tray, season with salt and pepper and drizzle over the remaining oil. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and cooked through.

Cut into bite-sized pieces and serve scattered with thyme springs to garnish.

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