Roast pork tenderloin

Roast pork tenderloin

Roast pork tenderloin

Roast pork tenderloin

Roast pork tenderloin

Prep Time 1 hr
Course MEAT
Servings 4

Equipment

  • wire rack
  • Glass tray
  • Food probe

Ingredients
  

For the pork tenderloin

  • 2 tbsp oil
  • 1 tsp salt
  • Pepper
  • 3 pork tenderloins (350 g each), readyto cook

For frying

  • 2 tbsp oil

For the sauce

  • 500 g shallots
  • 20 gg butter
  • 1 tbsp caster sugar
  • 100 ml white wine
  • 400 ml vegetable stock
  • 4 tbsp balsamic vinegar
  • 3 tsp honey
  • 1/2 tsp salt
  • Pepper
  • 1 1/2 tsp cornflour
  • 2 tbsp cold water

Instructions
 

  • Start the automatic programme or preheat the oven.
  • Heat the oil in a pan. Sear the pork tenderloins all over (approximately1 minute per side).
  • Mix together the oil, salt and pepper,then coat the pork tenderloins with themixture.
  • Place the pork tenderloins on the wirerack and insert the food probe.
  • Placethe wire rack on the glass tray insidethe oven. Cook the pork tenderloins.
  • To make the sauce, halve the shallotslengthways and slice finely.
  • Heat thebutter in a pan. Sweat the shallots inthe butter on a medium heat until theyare lightly browned.
  • Sprinkle the sugar over the shallots andcaramelise on a low heat.
  • Deglaze withthe wine, vegetable stock and balsamicvinegar. Simmer on a medium heat forapproximately 30 minutes.
  • Season the sauce with honey, salt andpepper to taste.
  • Stir the cornflour intothe water and then add it to the sauceto aid thickening. Briefly bring back tothe boil.

Notes

Automatic programme settings
Pork | Pork tenderloin | Roast
Programme duration: approx. 45 minutes
Manual settings
Oven functions: Conventional heat
Temperature: 150–160 °C
Core temperature: 60 °C (pink),
66 °C (medium), 75 °C (well-done)
Booster: On
Pre-heat: On
Crisp function: Off
Duration: approx. 25–35 minutes (pink),
35–45 minutes (medium),
45–55 minutes (well-done)
Shelf level: 1
Keyword meat recipes, Roast pork tenderloin
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