This Easter we went for something easy, inexpensive and quick-cooking to feed a crowd: roasted pork tenderloin. Marinated in garlic, rosemary, thyme and sage, it will immediately transport you to the fields of Provence. The final touch perfectly complements the tender, juicy meat: a sweet smear of fig jam applied a few minutes before serving.
On a plate, coat the meat with the oil. Sprinkle with the salt and top with the herbs and garlic. Let marinate for 15 minutes at room temperature.
With the rack in the middle position, preheat the oven to 375°F (190°C).
In an ovenproof skillet over high heat, brown the meat on all sides with the herbs and garlic.
Transfer the skillet to the oven and roast for 15 minutes or until a thermometer inserted into the centre of each tenderloin reads 145°F (63°C), turning the meat halfway through cooking. Remove from the oven and brush with the fig jam. Let rest for 5 minutes.
On a work surface, thinly slice the meat and serve with grilled asparagus with romesco sauce (see recipe).