Pork Tagliata With Oven Roasted Tomatoes

A recipe I tore out of a trashy magazine! The flavours are intense and full-bodied with the meat tender and juicy. It's a recipe that is easy and delicious, perfect for cold winter nights. The pork can easily be substituted for lamb or chicken.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon fresh rosemary needles, chopped
• 600  g pork or 600  g lamb or 600  g chicken
• 20  cherry tomatoes
• 2  garlic cloves
• 1⁄4 cup olive oil, for brushing
• 1  fresh chili pepper (optional)

Directions

1. Heat oven to 200°C.
2. Mix sea salt, pepper, rosemary, garlic and chilli (if using).
3. Brush meat with olive oil and rub in herbs.
4. Sear meat in a hot pan until browned.
5. Bake meat and tomatoes in a lightly greased baking dish for 15-20 minutes or until meat is cooked thoroughly.
6. Remove meat and let rest while keeping warm for 5 minutes.
7. Slice meat on a large platter.
8. Squeeze the juice of 3-4 tomatoes over meat.
9. Add remaining tomatoes to platter.
10. Drizzle lightly with extra virgin olive oil to serve.