The pork tenderloin is a very tender joint of pork that runs either side of the loin. This joint of pork has naturally little fat. To prevent the meat from drying out, it is a good idea to marinade the pork.
This is the pork equivalent to fillet steak. Recipes with tenderloin often involve stuffing the tenderloins to keep the meat from drying out.
One of the great advantages of cooking with a pork tenderloin is that there no waste, just cook carve and serve.
When cooking tenderloin it is essential to use a meat thermometer to ensure that you stop cooking before the joint overcooks and dries out.
If you are brave and like to eat your pork slightly pink then cook until the internal temperature reaches 60C/140F.
If you prefer to go for well done then aim for an internal temperature of at least 65C/150F.
Pork Tenderloin with a Herby Marinade
Zest from 1 lemon
Freshly squeezed juice from 4 large lemons
3 tablespoons olive oil.
8 cloves of garlic crushed in a garlic crusher
1 tbsp fresh rosemary leaves (pick the leaves off the sprigs) very finely chopped with a knife or in a processor.
1 tbsp fresh thyme leaves finely chopped
4 fresh bay leaves finely chopped
1 tbsp Dijon mustard
2 tsp salt
1.5kg (3 pounds) about 3-4 pork tenderloins.
To make the pork tenderloin marinade.
In a sturdy bag, put the lemon zest, lemon juice, olive oil, garlic, rosemary, mustard then add the pork tenderloin. Seal the bag and mix the ingredients well inside the bag ensuring the pork is well covered by the marinade.
Place the pork and the marinade in the fridge for about 2 hours.
To cook the pork tenderloin
Preheat your oven to 200C or 400F.
Take the tenderloins out of the marinade. The marinade has now done its job so can be discarded.
Keep the herbs that cling to the sides of the pork.
Add olive oil to a pan and sear the tenderloins all over until a good brown color.
Place the tenderloins on a roasting tray and place into the oven and cook for around 15 – 20 minutes.
Check using a meat thermometer that the pork is at the correct temperature you are aiming for.
Allow the tenderloins to rest for 10 minutes covered in foil.
To serve, carve the pork tenderloin into diagonal slices about 1/2″ thick.