Pork tenderloin

Brown it in a hot pan, then roast at 200 °C (180 °C fan) for about 20–25 minutes, depending on its thickness. Check the centre with a thermometer and take it out at 63 °C; rest it for at least 3 minutes before slicing.

Yes. Slide a thin, sharp knife under the tough, silvery membrane and trim it away, keeping the blade angled towards the membrane so you don’t cut off much meat.

Yes: cut it into slices about 2–3 cm thick and sear them in a hot, lightly oiled pan for roughly 3–4 minutes per side. Check that the centre reaches 63 °C, then rest the medallions for at least 3 minutes.

Try it with apple, mustard or sage, and serve it with roasted potatoes, greens or a sharp slaw. Sliced pork tenderloin also works well in a stir-fry with ginger, garlic and vegetables.

Yes, but pork loin is wider and usually needs longer to cook than the slender tenderloin. Roast it as a joint and use a thermometer rather than relying on the tenderloin’s cooking time.

Refrigerate leftovers within 2 hours, in a covered container, and eat them within 3–4 days. Reheat slices until steaming hot throughout, adding a splash of stock or water to help keep them moist.

It provides 20 g of protein per 100 g. Pair it with grains or potatoes and vegetables for a more complete meal.