Pork Tenderloin with Thyme and Spring Vegetables

Traditional flavours never go out of style! In fact, having a real nice Hungarian meal in the heart of the buzzing capital is a joyous ritual for foreign meat lovers as well as local enthusiasts of the tempting dishes. A newer player has emerged on the precious field of gastronomy located in downtown Klauzál tér: Kurucz Hentes and Lacipecsenye (meaning Kurucz Butcher’s and the special Laci roast) offers the best quality meat coming from their own ranches, perfectly effectuating the farm-to-table concept. Every element of the restaurant chain is carefully made and selected, making sure that only the best stuff ends up in front of you – roasted, fried or baked and definitely delicious!

Awarded with the “Excellent Quality Pork” trademark, this butcher’s shop provides an amazing gastronomic experience to those who are nuts about the crispy, spicy Hungarian cuisine – and here is one of their favourite recipes! 

To serve four people:

Pork tenderloin                                   800 grams

Cocktail tomatoes                               200 grams

Garlic                                                  150 grams

Red onion                                            150 grams

Cabbage                                              200 grams

Potato                                                  200 grams


Salt, pepper, thyme, chives, parsley

Clean the tenderloin from the filmy parts, spice it with sea salt, pepper, thyme and leave it to marinate. Prepare the vegetables, peel the onion and the garlic. Cut up the cabbage into wedges. Pare the potatoes, cut them for fries and preheat them. Put the vegetables into an oven pan – except the tomatoes – spray some oil on top of them, season the mixture with salt and pepper, then put it into a 200 Celsius preheated oven. When it’s almost ready – it takes about 12 minutes – add the cocktail tomatoes and roast for another 4-5 minutes.

Pre roast the whole tenderloin, then put it into the 200 Celsius degree oven for 8-10 minutes. When the garnish is ready, season it with the freshly cut chives and parsley. After the tenderloin is roasted, it would be well advised to leave the meat for 2-3 minutes before slicing it up.

Bon Appétit!