To prepare a smooth and tender pork fillet, juicy and pink inside, but not raw isn’t so difficult as it may seem on the first sight. Actually, I never prepared meat before. I made some chicken breast as maximum, and all the steak and other meat stuff I left to my husband. He makes the best steaks and meat in general, so there was no reason for me to try. But when you start a cooking blog, you suddenly want to try things you never did before, trying to improve your cooking skills. And so I decided to try my first pork tenderloin. It was heavenly good. And so I share.
It is incredible that if you give this meal a chance, you will realize how easy it is to get it done. We don’t want our pork slices to be hard as a shoe sole right? If you follow all the steps, your pork will be beautiful pink and so tender it falls in your mouth in pieces. Pork tenderloin can be accompanied with any side dish you like. You can make some steam or grill vegetables, or make sweet potato fries. A great choice is also a cauliflower mash, which I brought with the time to perfection and I am sharing the recipe with you here soon. You can’t recognize it from potato mash.
What I love about pork fillet (is, in my opinion, the best part of pork) is that you get to prepare a big amount of meat for many people very easily and, and still it is such a fancy meal you don’t have to be ashamed to serve for a big family/friends dinner. This piece of meat is very versatile. You can make roast pork tenderloin either baked in the oven or on the BBQ. You can really prepare it in so many different ways. There are recipes for stuffed pork tenderloin, or sometimes I cut in medallions to speed up the cooking process. But the roasted version is my favorite. You can either serve it with some of your favorite sauces (brown ones are the best) or simply season it with salt and pepper – for high-quality meat you usually don’t need more.
- 800 g pork tenderloin
- 8 garlic cloves
- 1/2 cup fresh parsley
- 1/4 cup olive oil
- 1 tsp Himalayan salt
- 2 tsp olive oil for cooking
- Finely chop the garlic and parsley and mix with olive oil and Himalayan salt.
- In this marinade, let the pork be loaded for several hours, preferably overnight.
- Clean the pork tenderloin from the biggest pieces of herbs and garlic using a kitchen paper towel, so it won’t burn while cooking.
- Preheat olive oil in a skillet over high heat.
- Preheat oven to 130°C (260°F).
- Add pork tenderloin and fry it sharply from both sides. It takes around two minutes per side. The meat should be completely closed and brown.
- Pack the meat in aluminum foil and lay on a baking sheet. Bake for 25 minutes.
- Allow resting for at least five minutes before slicing.