INGREDIENTS

1 pork tenderloin fillet about 500g
1 medium brown onion
1 garlic clove
1 level tsp dried oregano
1 tsp paprika
0.5 tsp black pepper
0.5 tsp za'atar  (or .25 tsp thyme and 0.25 tsp lemon juice and 0.25 tsp sumac)
2 tbsp olive oil
200ml beef stock
30g butter

METHOD

1. Peel and chop up the onion and the garlic clove.
2. Place the onion, garlic, oregano, paprika, pepper, za'atar in a (small) blender and blend to make a paste.
3. Coat the tenderloin on both sides with the paste. (Turn on the oven to 175C).
4. Heat the oil in a frying pan on a high setting initially, and then fry the tenderloin for 3 minutes each side, reducing the heat setting. The coating should brown up but not burn (If the fillet is too long cut it in half).
5. Place the tenderloin on a baking tray.
6. Pour the beef stock into the frying pan, on a medium to high heat, and stir in any bits of the spicy paste until the liquid is reduced by a half.
7. Pour the liquid over the fillet(s), put a nob of butter on the fillet(s), cover loosely with kitchen foil, and place the baking tray in the oven.
8. Cook for 25 minutes at 175C.
9. Remove the pork, let it rest five minutes and then slice into 0.5cm slices. Serve immediately.