Here's a great summery recipe for meat - pork tenderloin in particular. You could use beef tenderloin, but I would cook that to a lower temperature - about 60°C. It's great to serve as a cold main dish with something nice on the side (I served it with the Red Rice Quinoa Salad - delicious!) and it'd be perfect as part of a buffet. It's all prepared in advance, and can definitely be made a day ahead, which hopefully helps with planning.
Honey-marinated Pork Tenderloin
Serves 6
1 kg pork tenderloin
pepper
2 tbsp fresh rosemary, finely chopped
olive oil
1 lemon - zest plus juice
3 garlic cloves, minced
3 tbsp runny honey
1 tbsp salt
Preheat the oven to 125°C. Clean the tenderloins, and rub them with black pepper and rosemary. Heat the olive oil, and brown the pork on all sides. Transfer to an ovenproof dish, and place in the oven for about 30 minutes - the temperature inside the meat should be about 68°C. (Do use a thermometer.)
Meanwhile, mix lemon zest, lemon juice, garlic, honey and salt. Pour this over the pork when it comes out of the oven, cover well, place in the fridge and let the meat sit for at least six hours.
Slice and serve!
Recipe in Swedish:
Honungsmarinerad fläskfilé
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