Pork tenderloin with tomato ragù and marinated goats’ cheese

This elegant dish combines succulent pork tenderloin with a rich tomato ragù and creamy marinated goats’ cheese. The pork roasts to perfection with sage and lemon, while slow-cooked tomatoes develop deep sweetness, balanced by tangy cheese studded with walnuts – a symphony of textures and flavours.

This dish scores a B on the Nutri-Scale, offering lean protein from pork tenderloin, lycopene-rich tomatoes, and probiotic benefits from goats’ cheese. The balanced use of olive oil and nuts provides healthy fats.

Equipment

Lodge Pre-Seasoned Cast Iron Skillet Frying Pan. Made in The USA. 26 cm/10.25 inch, Multi-Coloured, 10.25-Inch

£42.76   £45.98

See details

Ingredients

For the pork

• pork tenderloin 1
• bay leaf 1
• fresh sage leaves 6
• unsalted butter 25g
• lemon 1, juice only
• salt to taste

For the tomato ragù

• olive oil 1 tbsp
• shallot 1, finely chopped
• fresh thyme 1 tsp, chopped
• garlic cloves 2, crushed
• beef tomatoes 3, chopped
• caster sugar ½ tsp
• red wine vinegar splash
• salt and black pepper to taste

For the goats’ cheese

• soft goats’ cheese 100g
• fresh thyme ½ tsp, chopped
• lemon ½, zest only
• runny honey ½ tsp
• walnut halves 6
• salt and black pepper to taste

Method

Cook the pork

1. Preheat oven to 200°C/180°C fan/gas 6. Season pork generously with salt.
2. Heat a flameproof frying pan over high heat. Sear pork for 2-3 minutes per side until golden.
3. Add bay leaf, transfer to oven and roast for 10-15 minutes until juices run clear when pierced.
4. Remove from oven, add sage and butter, basting the pork. Squeeze over lemon juice, cover and rest.

Prepare the ragù

5. Heat oil in a saucepan over medium-low heat. Cook shallot, thyme and garlic for 3 minutes until soft.
6. Add tomatoes, sugar and vinegar. Simmer for 20-30 minutes until thickened. Season to taste.

Marinate the cheese

7. In a mixing bowl, combine goats’ cheese with thyme, lemon zest and honey. Season well.

Assemble the dish

8. Slice rested pork. Spread goats’ cheese on plates, grate over walnuts, then add ragù and pork slices.
9. Drizzle with resting juices and garnish with crispy sage leaves.

Suggested Wine Pairing

Majestic: Domaine Lafage Côté Est

A French Grenache-Syrah blend with ripe red fruit and spice that complements the pork, while its soft tannins won’t overpower the goats’ cheese.

Tesco: Finest St Chinian

This Languedoc red offers herbal notes that mirror the thyme and sage, with enough body to stand up to the rich ragù.

Sainsbury’s: Taste the Difference Crozes-Hermitage

A Northern Rhône Syrah with peppery notes that cut through the dish’s richness, while its violet aromas complement the walnuts.

What can you serve with this

1. Crusty sourdough – Perfect for mopping up the delicious tomato ragù and cheese.
2. Buttered greens – Kale or chard add colour and balance the richness.
3. Roasted new potatoes – Their crisp texture contrasts beautifully with the tender pork.

Nutri-Score Health Check

This recipe earns a B rating, combining lean protein from pork tenderloin with antioxidant-rich tomatoes and probiotic goats’ cheese. The dish provides balanced nutrition with moderate fat content.

Positive Factors

• High-quality protein from pork tenderloin
• Lycopene from slow-cooked tomatoes
• Healthy fats from olive oil and walnuts

Negative Factors

• Moderate saturated fat from butter and cheese
• Natural sugars in the ragù

Note: The Nutri-Score is automatically calculated from the ingredients and serves as a general guide.