If you don't know what to prepare for tonight's dinner, pork tenderloin might be the answer. This is a lean, bone-free cut of meat that cooks quickly. You can easily flavor it in many different ways, such as marinating it before cooking. In no time at all, you can serve a delicious pork tenderloin, accompanied by your favorite side dishes.
Ingrediants
Roasted Pork Fillet
- A pork fillet weighing about 500-700 g
- 1-2 tablespoons of spices
- 1 teaspoon of sea salt
- Black pepper to taste
- 1 teaspoon of extra virgin olive oil
For the Marinade (optional)
- The zest of half a lemon
- 60 ml of extra virgin olive oil
- 160 ml of lemon juice
- 1 tablespoon of minced garlic
- 2 teaspoons of chopped fresh rosemary
- Half a tablespoon of chopped fresh thyme
- 1 teaspoon of Dijon mustard
For the brine (optional)
- 70 g of sea salt
- 1 liter of hot water
- 2 tablespoons (30 ml) of apple cider vinegar
- 2 tablespoons (25 g) of brown sugar
- 150 g of ice
Yield: 2-4 servings
Steps
Method 1 of 2: Roast Pork Fillet
Step 1. Place a cast iron skillet in the oven and turn it on at 230 ° C
If you don't have a cast iron skillet, you can use a baking sheet or pan made of another material that resists the high temperatures of the oven. Heat the pan and oven while you prepare the fillet.
If the pan is hot, a crispy crust will immediately form around the fillet
Step 2. Dry the meat and remove the outer membrane
Take the pork tenderloin out of the package and dab it on all sides with kitchen paper to absorb excess moisture. If the meat is wrapped in a thin silver membrane, remove it with the knife to prevent the meat from hardening during cooking.
Since they are small, pork fillets are usually packaged two by two
Suggestion:
slide the tip of the knife under the membrane to detach it from the meat, then remove it with your hands.
Step 3. Season the fillet with salt and pepper
Distribute the salt and pepper evenly over the meat. Use a teaspoon of sea salt and grind the black pepper directly onto the fillet. Flip the meat over to make the spices stick to the other side as well.
If you are in a hurry or if you prefer to limit the use of spices and flavorings, you can bake the pork tenderloin without seasoning it further
Step 4. If desired, further flavor the meat with a blend of spices
Use 1-2 tablespoons of your favorite spices, depending on the size of the fillet. For convenience, you can use a ready-made spice blend based on the following ideas:
- Spice mix for barbecues;
- Cajun spice mix;
- Curry or garam masala;
- Za'atar (mixture of spices typical of Middle Eastern cuisine);
- Five spice powder (mixture of spices typical of Chinese cuisine).
Step 5. Remove the pan from the oven and grease it with oil
The handle of the pan will be hot, so put on oven mitts. Place the pan on the stove and add a teaspoon of extra virgin olive oil. Tilt and swirl the pan to distribute the oil across the bottom.
The oil is used to prevent the meat from sticking to the pan
Step 6. Place the pork tenderloin in the oven and cook for 20-25 minutes
Place the pan on the center shelf of the oven. Halfway through cooking, carefully turn the fillet and reduce the oven temperature to 200 ° C.
If the fillet is very long, fold it back on itself to make it fit into the pan
Step 7. Wait for the meat to reach 63 ° C in the center
Insert the tip of a meat thermometer into the thickest part of the fillet. When the thermometer indicates that the meat has reached 63 ° C at that point, remove the fillet from the oven.
Step 8. Let the fillet rest for 10 minutes
Cover it with a sheet of aluminum foil without sealing it and let it rest for 10 minutes. During this time, the residual heat will finish cooking the meat and the juices will redistribute in the fibers.
The temperature of the meat will rise another couple of degrees
Step 9. Cut the fillet into slices a couple of centimeters thick before serving
Carefully lift the foil sheet, transfer the meat to the cutting board and cut into thin slices with a serrated knife. Serve the roasted pork tenderloin with a side of grilled vegetables, potatoes au gratin or with a salad.
- Resting the meat will have cooled slightly, so you should be able to handle it more easily.
- Store any leftovers in the refrigerator. Transfer them to an airtight container and eat them within a couple of days. If you want them to last longer, store them in the freezer.
Method 2 of 2: Revisit the Recipe
Step 1. Marinate the pork tenderloin for flavor
For this variant of the recipe you have to start cooking at least 3 hours in advance. Start by placing all of the marinade ingredients in a resealable food bag. Add the fillet, seal the bag and let the meat rest in the refrigerator for at least 3 hours or overnight. To make a herb marinade use:
- The zest of half a lemon;
- 60 ml of extra virgin olive oil;
- 160 ml of lemon juice;
- 1 tablespoon of minced garlic;
- 2 teaspoons of chopped fresh rosemary;
- Half a tablespoon of chopped fresh thyme;
- 1 teaspoon of Dijon mustard.
Suggestion:
if you do not have time to prepare the marinade, you can use a ready-made dressing for the salad. For example, there are ready-made sauces with balsamic vinegar, herbs or mustard and honey, choose the one you prefer.
Step 2. Soften the meat with a brine
Pour a liter of hot water into a large resealable food bag, add 70g of salt, seal the bag and shake it to dissolve the salt. When the salt has dissolved, add 2 tablespoons (30 ml) of apple cider vinegar, 2 tablespoons (25 g) of brown sugar and 150 g of cubed ice. Finally add the fillet and put the bag in the refrigerator for 20 minutes.
- When you are ready to cook the pork tenderloin in the oven, take it out of the bag and rinse it under running water. Immediately after, dab it with kitchen paper to dry it.
- Do not leave the meat in the brine for more than 20 minutes, or it will become too soft.
Step 3. Brown the meat if you want it to form a crisp, golden crust
Heat a pan over high heat, then grease it with oil and cook the fillet. Let the meat brown for a couple of minutes before turning it with the tongs. Brown it for a couple of minutes on each side, until a crunchy golden crust has formed over the entire surface. At that point, place the fillet in the hot oven and cook it at 200 ° C for 10-12 minutes.
Meat browned in a pan before being placed in the oven becomes tastier and crunchy, but this is not a mandatory step
Step 4. Season the meat with butter and fresh herbs just before serving
Leave 50 g of butter to soften at room temperature, then add a handful of chopped fresh herbs. For example, you can use a mixture of parsley, thyme and rosemary. Spread the herb butter over the slices of meat just before serving. The butter will melt into a delicious sauce.
