How to make honey and thyme pork tenderloin with orzo

(Julia Platt Leonard)

We may have had the last summer bank holiday but that doesn’t mean summer is over.

There is still time – weather permitting – to sneak in a barbecue before the days get too short to see what you’re cooking.

Pork tenderloin is a very lean cut, so a punchy marinade is a good idea to give it extra flavour.

Once you sear it on all sides, lower the heat (if you’ve got a gas grill) or find a cooler spot on your grill to finish cooking it.

An instant read thermometer is a handy bit of kit to ensure your pork has reached the right temperature without over cooking.

Serve it with a side of herby orzo or giant couscous and you’ve got your end of summer meal sorted.

(Photos Julia Platt Leonard)

Honey and thyme pork tenderloin with orzo

Serves 2-3

1 pork tenderloin, about 500g
1 small bunch thyme, about 4-5 sprigs
1 tbsp runny honey
1 tsp mirin
3-4 tbsp olive oil
1 tsp Dijon mustard
Salt
300g orzo
Handful of mixed herbs such as dill, chives, parsley, tarragon or basil
Zest of one lemon

To make the marinade for the pork, mix together the thyme sprigs with the honey, mirin, 2 tablespoons of the olive oil and Dijon mustard. Place the tenderloin in a baking dish and rub the marinade over the pork. Cover and place in the refrigerator for several hours until you’re ready to barbecue it.

To make the orzo, bring a large pot of water to the boil, add salt and the orzo. Stir occasionally and cook until al dente – about 7 minutes. While the orzo is cooking, roughly chop the herbs and mix with the lemon zest and a tablespoon of olive oil.

Drain the cooked orzo and add the herb mixture and stir. Add in another tablespoon or two of olive oil if needed. Set aside.

Heat your barbecue to medium-high. Remove the pork from the marinade and salt it generously. Sear each side of the pork for a few minutes – enough so you have nice sear marks.

Move to a slightly cooler part of the barbecue and continue to cook until an instant read thermometer shows 145ºF/62ºC. Let the pork rest for several minutes before slicing and serving with the orzo.

@Juliapleonard