Pork tenderloin
This recipe turns dinner into a treat from the very first sizzle. Pork tenderloin hits the pan, picking up a golden crust while the scent of garlic and thyme fills the kitchen. The meat is then cooked in a creamy sauce with mushrooms, shallots, and bacon. Soft potato gnocchi soak up every drop of the sauce, while a handful of fresh greens on the side adds a crisp contrast. Now, all that is left to do is serve it up, take a seat, and enjoy a proper home-cooked meal.
Ingredients
|
Pork tenderloins
|
500 g |
|---|---|
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Shallots
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2 |
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Mushrooms
|
250 g |
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Butter
|
25 g |
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Bacon, diced
|
140 g |
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Garlic cloves
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2 |
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Double cream
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300 ml |
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Fresh thyme, chopped
|
30 g |
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Salt
|
|
|
Black pepper
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To serve
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Potato gnocchi
|
500 g |
|---|---|
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Rocket salad or kale
|
100 g |
Instructions
Recommended information
Serving suggestion
Prepare pork tenderloin ahead of time
Season or marinate the pork tenderloin up to 24 hours in advance and store it in the fridge. This allows the meat to absorb the flavours more thoroughly. To keep the pork tender and juicy, cook it just before serving – and do not slice it until just before serving to keep it from drying out.
Remove the silver skin for tender pork
Before cooking, check the pork tenderloin for silver skin, a thin, tough membrane that does not break down during cooking. Use a sharp knife to make a small cut at one end of the silver skin, then angle the blade slightly upward and slide it under the membrane while pulling it away with your other hand. Take care to remove only the silver skin and not the meat beneath it. Leaving it on can make the pork chewy and prevent seasonings from fully absorbing.
Allow pork to reach room temperature
Take the pork tenderloin out of the fridge about 30 minutes before cooking. The meat is then allowed to warm slightly, helping it cook evenly and preventing an overcooked exterior with an undercooked centre. If the pork is too cold when it goes into the pan or oven, it can seize up and become tough. Do not leave it out for more than two hours, as raw meat should not sit at room temperature for extended periods.
Store whatever leftovers you have
For short-term storage, wrap the cooked pork in aluminium foil or place it in an airtight container. Keep it in the fridge for up to 3 days. Store the sauce separately in another airtight container to prevent the meat from absorbing too much liquid and becoming soggy. For longer storage, freeze the pork in a freezer-safe bag, pressing out as much air as possible before sealing. Removing air helps prevent freezer burn, which can dry out the meat and affect its texture. Store the pork in the freezer for up to 3 months. Freezing the sauce is not recommended, as dairy-based sauces tend to separate and become grainy when thawed. If you do choose to freeze it, store it separately in a small container and use it within 1 month. Stirring the sauce thoroughly while reheating can help restore some of its original texture. Before reheating, thaw the pork and sauce in the fridge overnight.
FAQ: Questions about pork tenderloin
Pork tenderloin can be cooked in many ways, but some methods work better than others. Below, we have answered some of the most commonly asked questions to help you along the way.
What is the cooking time for pork tenderloin?
The cooking time of pork tenderloin is 30 minutes if you cook it in the oven at 175 °C or 160 °C with a fan-assisted oven. The meat is also ready when it reaches an internal temperature of 70 °C. Use a meat thermometer to check if the pork tenderloin is fully cooked. If you do not have a meat thermometer, check for doneness by slicing into the thickest part of the pork. The juices should run clear, and the meat should be slightly pink but not raw. Keep in mind that pork tenderloins can vary in size, so cooking time may need to be adjusted. A thicker piece may take a few extra minutes, while a smaller one could be ready sooner. Let the pork rest for a few minutes before slicing to keep it juicy.
What is the best method to keep pork tenderloin juicy and tender?
The best method to keep pork tenderloin tender is to not overcook it. Sear the pork on all sides in a hot pan before transferring it to the oven. This locks in moisture and adds depth to the flavour. Roast the pork in the oven at 175 °C or 160 °C in a fan-assisted oven to prevent it from drying out. After cooking, let the pork rest in its own juices for 5–10 minutes before slicing. This helps retain moisture and keeps the meat juicy.
What to serve with pork tenderloin?
Pork tenderloin pairs well with sides that balance its rich, savoury flavours. Our recipe includes soft potato gnocchi that can soak up the creamy sauce and a fresh side of rocket or kale. Rocket adds a peppery bite, while kale brings a slightly earthy flavour. Both provide a crisp contrast to the tender pork and creamy sauce. If you want to try something different, classic options like mashed potatoes, roasted root vegetables, or a crisp green salad also work well. For something fresh and vibrant, serve it with steamed green beans, lemon-dressed couscous, or a Greek-inspired tomato and white cheese salad.
Nutritional values
Nutritional value, per
3088 Kcal
| Fibre | 10 gram fibers |
| Protein | 154.6 gram |
| Carbohydrates | 188.7 gram |
| Fat | 191.5 gram |
Try our tender pork tenderloin
Making this delicious pork tenderloin is simple. All it needs is a bit of time in the oven to work its wonders. And trust us, this hands-off approach actually comes with an abundance of incredible flavours. The pork is briefly browned, locking in all those astonishing juices that help keep every bite irresistibly tender.
While it roasts, there is no need to rush. Set the table, continue having a good time, and enjoy the rich aroma filling the kitchen. It is the perfect opportunity to reconnect, share stories over a light appetiser, or steal a quiet moment for yourself. When the pork is ready, the extraordinary scent will make everyone eager to sit down and dig in.
Are you looking for more meals that let the oven do all the work? Check out our pointed cabbage from the oven, oven-baked chicken wings, or vegetable bake with cauliflower.
With rich flavours from shallots, mushrooms, and bacon
The trio of shallots, mushrooms, and bacon makes any piece of pork taste fantastic. The shallots start off sharp but soften as they cook, providing a subtle sweetness. While the mushrooms fry in the pan, they build an earthy, umami-filled backbone.
And then there is the bacon, crisp and smoky, cutting through with its salty punch. None of them try to steal the spotlight. Instead, they all play their part, each one infusing the sauce with important rich flavours.
Oven-roasted with a creamy sauce
Pork tenderloin loves a good slow roast, and this one turns golden on the outside while staying tender inside. It starts in a hot pan, picking up a deep, caramelised crust before finishing in the oven, soaking up all the flavours around it.
And then there is the sauce. Creamy, rich, and packed with layers of flavour, it clings to the pork, making every slice impossibly juicy. All the ingredients mix and match over time, adding a silky consistency and a deep, savoury taste that balances the richness of the cream.
Serve with gnocchi and fresh greens
Potato gnocchi is a remarkably good fit for pork tenderloin. Their soft, pillowy texture makes them perfect for absorbing the creamy sauce. We like to keep the meal balanced with a handful of peppery rocket for a bold, zesty kick or a portion of kale for its firmer texture and a deeper, earthy flavour. Whether you go for the sharpness of rocket or the sturdier bite of kale, both introduce a refreshing counterpoint to the heavier, meaty elements.
Turn the dish into your own
Experiment with the sauce to bring in your favourite flavours. If you like an earthy, umami-rich base, try adding dried porcini mushrooms. Their flavour is more intense than regular mushrooms, giving the sauce a deeper savoury taste.
To balance the richness, squeeze in some lemon juice. Its bright, citrusy acidity cuts through the cream and lifts the sauce without overpowering it. You could also add a pinch of smoked paprika. Its warm, smoky flavour gives complexity to the sauce, with just a hint of spice.
