300g/10½oz pork fillet (tenderloin)
For the herb crust
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh oregano, finely chopped
2 tbsp garlic infused oil
1 tsp maple syrup
Preheat the oven to 200C/390F/Gas 6.
To make the herb crust, mix together the herbs, garlic oil and syrup. Roll the pork fillet in the mixture to coat well.
Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side.
Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving.
Carve the pork into 1cm (0.5in) thick chunks.
Recipe adapted from: Good Food