Perfect pork tenderloin with gravy

Dinner tonight, September 26, 2015
A just a basic recipe, on the perfect pork tenderloin, serve with a fresh salad and baguettes or what ever you think fit for this dish
4 servings
  • 2 500-600 grams of trimmed pork tenderloin
  • 2 tsp salt
  • 2 tsp ground black pepper
  • Olive Oil
  • Fast sauce
  • 4 cups chicken stock
  • 2 onions, finely chopped
  • 1 tbsp butter
  • 3-4 tsp cornstarch, mixed with 3-4 tsp water
  • parsley, for garnish
1) Preheat oven on 200℃ / 400℉
2) Trim pork tender, and sprinkle with salt and pepper, let it “marinated” while the oven is preheating.
3) Meanwhile chop the onions
4) Heat oil in skillet and brown the pork tenderloin on all sides, place in a no-stick baking pan, and cook in oven for 14-15 min ( or till the internal temperature registers 140°F to 145°F )
5) Meanwhile add butter to same pan, and sauté onions, when they are soft, add stock and and boil till reduced by ½ . Sieve in into a casserole, return to heat and bring to a boil. Mix together water and cornstarch .Turn of the heat. Pour in stock while whisking , take of heat immediately , set aside
6) Take out the pork tenderloin’s and let it rest for 5 min before cutting. Serve with sauce, and any side dish you see fit for pork tenderloin, garnish with parsley
Conversion calculator

blog comments powered by Disqus