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How to Cook Pork Tenderloin (Fillet)

Cooking pork tenderloin, a tender and tasty cut, involves various methods, each highlighting its succulence. Whether roasted, grilled, or pan-seared, proper preparation and cooking can yield great results. Seasoning plays a crucial role, enhancing the pork’s natural taste. Paired with complementary ingredients and drinks, pork tenderloin can be a star in the kitchen, offering a canvas for lots of flavours and cooking styles.

METHOD

Pork tenderloin is a versatile cut that can be cooked using various methods, each bringing out its tenderness and flavour in different ways. Here's an overview of several methods to cook pork tenderloin, along with some tips to ensure it turns out perfectly every time.

Roasting

Roasting is a classic and straightforward method to cook pork tenderloin, yielding a tender and juicy result.

  • Preparation: Season the tenderloin and let it reach room temperature.
  • Method: Roast in a preheated oven at around 190-200°C for 20-30 minutes, depending on the size.
  • Tip: Searing the tenderloin before roasting can enhance its flavour and lock in juices.

BBQ Grilling

Grilling adds a smoky flavour to the pork tenderloin, making it perfect for summer barbecues.

  • Preparation: Marinate or season the tenderloin. Preheat your grill.
  • Method: Grill over medium-high heat, turning occasionally until it reaches the desired doneness.
  • Tip: Keep the lid closed as much as possible to maintain an even cooking temperature.

Sautéing or Pan-Frying

Sautéing or pan-frying provides a quick and way to cook pork tenderloin, especially if it's cut into medallions.

  • Preparation: Slice the tenderloin into medallions. Season well.
  • Method: Cook in a hot pan with a bit of oil, turning once, until they're browned and cooked through.
  • Tip: Don't overcrowd the pan to ensure each medallion gets a nice sear.

Slow Cooking

Slow cooking is ideal for ensuring the pork tenderloin stays moist and tender, absorbing the flavours of herbs and spices.

  • Preparation: Season the tenderloin and brown it if desired.
  • Method: Cook on low in a slow cooker for several hours, typically 4-6, depending on the size and recipe.
  • Tip: Add a liquid base (like broth) for the tenderloin to simmer in to enhance tenderness and flavour.

Sous Vide

Sous vide cooking offers precise control over the temperature, resulting in a perfectly cooked pork tenderloin.

  • Preparation: Season the tenderloin and vacuum-seal it in a bag.
  • Method: Cook in a water bath at a controlled temperature (typically around 60-63°C) for 1-2 hours.
  • Tip: Finish by searing the tenderloin in a hot pan for a tasty crust.

Grilling

Grilling gives the pork tenderloin a deliciously caramelised crust with a tender interior.

  • Preparation: Season the tenderloin. Preheat the grill.
  • Method: Place the tenderloin under the grill, turning once, until the exterior is caramelized and the interior reaches the desired doneness.
  • Tip: Watch closely, as grilling can quickly go from perfect to overdone.

Braising

Braising is less common for pork tenderloin due to its leanness but can be used for a tender and tasty result.

  • Preparation: Season and sear the tenderloin.
  • Method: Cook it slowly in a small amount of liquid in a covered pot, either in the oven or on the stove.
  • Tip: Use a liquid like stock or wine to enhance the taste.

Each of these methods has its own set of benefits, and the best choice depends on the desired outcome and available cooking tools. Experimenting with different cooking methods can provide a range of flavours and textures, making pork tenderloin a versatile option for many meals.

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Rare Breed Pork Tenderloin - Fillet

Rare Breed Pork – Tenderloin – 500g

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Pork tenderloin pairs well with a wide range of ingredients, allowing for an array of dishes. Here are some ingredients that work with pork tenderloin:

Fruits

  • Apples: Their sweet-tart flavour complements the pork beautifully, especially when cooked down into a sauce or chutney.
  • Peaches: Grilled or roasted peaches add a sweet, caramelised flavour that pairs wonderfully with pork.
  • Pineapple: Provides a tropical sweetness and can help tenderise the meat when used in a marinade.
  • Citrus Fruits: Lemon, orange, and lime add a bright zest that cuts through the richness of the pork.

Vegetables

  • Root Vegetables: Carrots, parsnips, and sweet potatoes roast beautifully and offer a sweet contrast to the meat.
  • Asparagus: Its earthy flavour and slight crunch make it a great side for a tenderloin dish.
  • Bell Peppers: Their sweetness and variety of colours add vibrancy and flavour to pork dishes.
  • Onions and Garlic: Essential for adding depth and a foundation of flavour to almost any pork dish.

Herbs and Spices

  • Rosemary: Its woody, aromatic flavour pairs well with pork, especially when roasted.
  • Thyme: Adds a subtle, earthy flavour that complements the mildness of pork tenderloin.
  • Sage: Offers a slightly peppery, minty essence that works well with pork, particularly in autumnal dishes.
  • Cumin and Coriander: Bring a warm, earthy spice that can give pork a slight Middle Eastern or Mexican flair.

Sauces and Marinades

  • Mustard: A classic pairing, offering tanginess that complements the pork's richness.
  • Soy Sauce: Provides an umami flavour that can be the base of a delicious marinade or glaze.
  • Barbecue Sauce: Adds a smoky, sweet, and tangy flavour that's perfect for grilling or roasting.
  • Honey or Maple Syrup: They bring a natural sweetness that can balance a savoury rub or marinade.

Nuts

  • Almonds or Walnuts: Toasted nuts can add a crunchy texture and nutty flavour that contrasts nicely with the tenderness of the pork.

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Hot Tips

  • Here are some hot tips for achieving the best results when cooking pork tenderloin, no matter which cooking method you choose:

    Temperature is Key

    • Don't Overcook: Pork tenderloin is a lean cut and can dry out if overcooked. Use a meat thermometer to ensure you don't exceed the recommended internal temperature of 63°C (145°F). Remember, the meat will continue to cook slightly after you remove it from the heat source.
    • Resting: Allow the tenderloin to rest for at least 10 minutes after cooking. This helps the juices redistribute throughout the meat, resulting in a juicier, more flavourful dish.

    Seasoning and Marinating

    • Marinate: If you have time, marinating the pork tenderloin can add depth of flavour. Even a few hours of marinating can make a difference.
    • Season Well: Don't be shy with seasonings. Pork tenderloin has a mild flavour, so it benefits from a good amount of herbs, spices, salt, and pepper.

    Searing

    • Sear Before Roasting or Slow Cooking: Searing the pork tenderloin on all sides before roasting or slow cooking caramelises the surface, which enhances the flavour and creates a texture contrast.

    Cooking Methods

    • Even Cooking: If the tenderloin has a thinner 'tail' end, tuck it under and tie the roast with kitchen string to promote even cooking.
    • Don't Rely Solely on Time: Cooking times can vary based on many factors, including the size of the tenderloin and the accuracy of your oven or grill. Always use a thermometer to judge doneness.

    Making a Sauce

    • Deglaze: After pan-frying or roasting, deglaze the pan with broth, wine, or a sauce to capture the browned bits. This can be reduced to create a delicious sauce that complements the pork.

    Slicing

    • Slice Against the Grain: For the tenderest eating experience, slice the pork tenderloin against the grain. This cuts through the muscle fibres, making the meat easier to chew.

    Experiment with Flavours

    • Try Global Flavours: Pork tenderloin adapts well to a variety of flavour profiles, from classic herbs to Asian-inspired marinades or Latin spices. Don't hesitate to experiment.

Pairings

Wines

  • Pinot Noir: This medium-bodied red wine is a classic choice for pork tenderloin, offering a balance of fruitiness and earthiness that complements the meat without overpowering it.
  • Chardonnay: A full-bodied Chardonnay, especially one that's not overly oaky, can pair beautifully with pork tenderloin, particularly if the dish includes a creamy or buttery sauce.
  • Riesling: A dry or off-dry Riesling offers a crisp acidity and fruity sweetness that can balance the richness of the pork, especially if the dish features fruit-based sauces or glazes.
  • Grenache or Garnacha: These wines, known for their spicy and berry notes, can complement the savoury flavours of pork tenderloin, especially when the meat is seasoned with herbs or served with a robust sauce.

Beers

  • Amber Ale: The maltiness and slight sweetness of amber ales can complement the natural flavours of the pork without overwhelming them.
  • German Pilsner: Its crispness and light hop bitterness can cut through the richness of the pork, providing a refreshing contrast.
  • Brown Ale: The caramel and nutty flavours of a brown ale can enhance the savoury aspects of the pork tenderloin, especially when the meat is roasted or grilled.
  • Saison: This farmhouse ale, with its complex mix of fruity, spicy, and sometimes tart flavours, can be a delightful pairing with pork tenderloin, particularly if the dish includes herbs or a fruity component.

Spirits and Cocktails

  • Apple Cider (Hard or Soft): The natural sweetness and acidity of apple cider complement pork wonderfully, echoing the classic pairing of pork and apples.
  • Bourbon Cocktails: A bourbon cocktail, such as an Old Fashioned, can pair well with pork tenderloin, especially if the dish has a sweet or smoky element.
  • Gin and Tonic: If you're serving a pork tenderloin dish with a herby or citrusy profile, a gin and tonic can offer a refreshing and botanical complement.

Non-Alcoholic Options

  • Sparkling Water with a Citrus Twist: The effervescence and light citrus note can cleanse the palate between bites, especially in richer or more savoury dishes.
  • Iced Tea: Unsweetened or lightly sweetened iced tea can offer a tannic balance to the meal, providing a refreshing counterpoint to the pork.
  • Apple or Pear Juice: Echoing the fruit and pork combination, these juices can offer a sweet contrast to savoury pork dishes, especially for those preferring non-alcoholic beverages.
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