Pork Tenderloin with Wattleseed Cream Sauce
Prep time
Cook time
Total time
It's great to use Australian native spices and this dish was delicious
Recipe type: Main
Cuisine: Australian
Serves: 4-5
  • 2 pork tenderloins
  • 2 tsp Artisse Butcher's Meat Rub
  • 1 tsp olive oil
  • 1 tbs vegetable oil
  • ½ cup dry white wine
  • 1 tbs port
  • 1 cup cream
  • ½ tsp wattleseeds
  • ¼ tsp lemon myrtle
  • salt and pepper to taste
  • chopped fresh parsley for garnish
  1. Sprinkle the Butcher's Meat Rub over the pork and rub it in.
  2. Cut the flat end of the pork tenderloins off and roughly chop
  3. Preheat oven to 210C for 10 minutes
  4. Place pork in oven and roast for 13 minutes then turn meat over and cook for another 11 minutes or until done (depends upon the size of your tenderloin and mine was small)
  5. While pork is roasting, fry the flat ends in vegetable oil til crispy and then remove. (the dog really liked it but you could leave it in the sauce)
  6. Deglaze with white wine and port and reduce by half
  7. Mix wattleseeds and lemon myrtle with cream and then add it to the sauce
  8. Add pepper and only a pinch of salt.
  9. Reduce heat and cook slowly til sauce is thick.
  10. Test for seasoning and serve. I found it didn't need much salt at all.
Recipe by The Orgasmic Chef at https://orgasmicchef.com/mains/pork/rubbed-pork-tenderloin-with-wattleseed-cream-sauce/