For a roast that is cooked and ready to eat in as little as 30 minutes, get yourself a pork tenderloin. As a smaller cut of meat, it’s the ideal size for families and small get-togethers.

I thought it would be expensive, but for around $13 I was able to pick up a 1kg boneless roast loin. When cooked, it was not only tender and juicy, but pork is also a heart-healthy meat. It had a mild flavour, which was due to the light spices I added to the recipe, below.

Serves 8.

Ingredients

• 700g pork tenderloin
• 1 tsp salt
• 2 tsp smoke paprika
• 1/2 tsp fresh ground black pepper
• 2 tsp parsley
• 2 tsp oregano
• 1 tsp cumin
• 2 tsp olive oil

Method

1. Trim excess fat from pork tenderloin roasts.
2. In a small bowl, mix together kosher salt, smoked paprika, fresh ground cracked pepper, parsley, oregano, and cumin. Rub this mixture evenly over the the roast.
3. Pre-heat oven to 200C.
4. Heat the 2 teaspoons olive oil over medium-high heat in a large skillet. Place the tenderloin roasts in the skillet and brown on all sides, about 5-10 minutes.
5. Transfer roasts to a 23cm x 33cm cake or roasting pan and place into the heated oven. (If browning in a cast iron skillet, simply move the skillet, with the roasts in it, into the oven.) Roast, uncovered for 15 minutes, until internal temperature reaches 65C. Remove from oven and rest, covered, for 3 minutes. Slice and serve immediately.