Whole Baked Pork Fillet with Plum Sauce




1⁄2 cups olive oil

1 cup plum sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp fresh parsley, finely chopped
Fresh ground black pepper, to taste
4 cloves garlic, peeled and minced
1kg (1.1lb) pork fillet (tenderloin)


Combine all marinade ingredients and reserve 2-3 tbsp. 

Place the pork fillet and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

Preheat oven to 175C (350F). 

In a proof skillet over medium-high heat add the reserved olive oil and sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat is cooked. Remove from the skillet, cover with foil and rest 10 minutes. 


Pan scrapings from pork tenderloin
1/2 cup of chicken stock (broth)
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. 

Slice the pork and pour the sauce over it and serve.