Enjoying a perfectly cooked pork tenderloin is definitely a culinary experience to try, and hard to forget. Fillet, even in pork, is the most expensive cut of meat, as well as being the leanest and most boneless. Considering all these aspects, its quality / price ratio is very affordable. Read on to find out how to make pork tenderloin for an unforgettable dinner.
Steps
Step 1. Buy pork tenderloin from your local butcher
Normally the weight of a pork fillet is between 300 and 500 grams, useful to satisfy 3-4 diners. With this information, buy the amount of meat you need to prepare your dinner.
Step 2. From those listed below, select the preparation method that suits you best, experimenting with the flavors you like best
Step 3. Cook the fillet as you like
Roasted, grilled or browned in a pan before being finished in the oven.
Method 1 of 2: Prepare the Pork Fillet
Step 1. Make a topping blend
Use the aromatic herbs and spices you love, mix them and use them to massage the meat. At the end of cooking, the fillet will be wrapped in a light and very tasty crust.
- About 120 grams of seasoning will be needed for every 450 grams of meat.
- Sprinkle the meat with the spice mixture and manually distribute it over the entire surface.
- Try making a spicy dressing with chili powder, garlic powder, cumin, and pepper. Alternatively, use dried oregano, parsley, thyme, and cilantro. Make sure you have enough spice, at least 120 grams, and add the necessary salt.
Step 2. Marinate the fillet in the brine
The brine softens the meat giving it even flavor. Prepare the brine using these basic proportions: 1 liter of water and 100 grams of salt.
- Pour the brine into the pot, add the meat, cover it and place it in the refrigerator overnight.
- When cooking, remove the meat from the brine and dry it with absorbent paper.
- Season the brine with spices you love, such as cumin, pink pepper, garlic, or coriander. Use the spices in the quantities you prefer, experiment and enjoy.
Step 3. Marinate the fillet
A marinade is similar to a brine, but, unlike the latter, the meat, instead of being immersed in water, is flavored with a mixture of oil, vinegar and spices to taste. Make a marinade by mixing 120ml of extra virgin olive oil and 120ml of vinegar. Add 1 teaspoon (5 g) each desired spice.
- Place the meat in a sealable food bag, add the marinade, close it, and store it in the refrigerator overnight.
- When you are ready to cook, remove the meat from the marinade and pat dry with paper towels.
Step 4. Make a stuffed pork tenderloin
- Cut the meat lengthwise, up to half a centimeter from the underside, then open it like a book.
- Cover the meat with cling film and thin it with a meat mallet.
- Season it with your favorite spice blend, or stuff it with cheese and breadcrumbs. A few thin slices of rolled bacon or lard are highly recommended.
- Starting from the final part of the fillet (the thinnest), roll it up to its entire length. Close your roll with the help of a few toothpicks.
- Cook the meat using one of the methods listed below.
Method 2 of 2: Cook the Pork Fillet
Step 1. Roasted pork fillet
- Prepare the meat by following one of the tips above.
- Preheat the oven to 200 ° C.
- Arrange the fillet on a baking sheet.
- Cook it for about 30 minutes. Flip the meat over to the other side and cook for another 25 minutes.
- The meat will be ready when its internal temperature reaches 63 °.
- Remove the meat from the oven and let it rest for about 10 minutes before serving.
Step 2. Grilled pork tenderloin
- Prepare the meat by following one of the tips above.
- Heat the grill to medium-high heat.
- Put the meat on the grill. You will not have to cook the meat over direct heat, placing it directly on the embers, but over indirect heat, in a point of the grill without burning embers. In this way, you will avoid that the fat released by the cooking meat can ignite on the embers, burning the fillet.
- Cook the meat for 30 to 40 minutes, turning it occasionally.
- The meat will be ready when its internal temperature reaches 63 ° C.
- Let the meat rest for about 10 minutes before serving it to the table.
Step 3. Pork fillet browned in a pan and then roasted
- Prepare the meat by following one of the tips above.
- Preheat the oven to 200 ° C.
- Prepare a cast iron or deep-bottomed pan, add extra virgin olive oil and heat it over medium heat.
- Brown the meat in the pan. When one side of the meat is well sealed and colored, flip it over using a pair of kitchen tongs, browning it evenly.
- Arrange the fillet on a baking sheet.
- Place it in the oven and cook it for about 15 minutes, or until its internal temperature has reached 63 ° C.
- Let the meat rest for about 10 minutes before serving it to the table.
Advice
- If you want a tender and juicy pork tenderloin, remove it from the heat when the internal temperature reaches 63-68 ° C, and let it rest for at least 5-10 minutes before serving it on the table. By cooking the meat for a shorter time, the inside will have a more rosy color. Experiment with different cooking temperatures to find the right balance between color, softness and taste.
- Slice the fillet into portions about 2 cm thick, but not before letting it rest. In this way the juices will be redistributed within the fibers of the meat. For an optimal presentation, slice the meat completely, so that it is also easier to serve; alternatively, slice only the first part of the fillet, allowing your diners to cut the remaining part.
- Use a meat thermometer to frequently measure temperature. For an accurate reading, stick the probe into the thickest part of the thread. The secret is to stop cooking at the right temperature. If you are not attentive and focused, it will be very easy to overcook the meat.
- Always let the meat rest for at least 5-10 minutes after cooking, then proceed with cutting. In this way the juices will be redistributed in the fibers of the meat without being lost on the cutting board. You will get a soft and tasty result.
