Tenderloin or fillet is a muscle along the central spine.
Due to this anatomy, tenderloin is the most tender part of the animal, mostly because it is used for posture rather than locomotion.
Pork tenderloin has very little fat and for this reason it needs extra attention when cooked.
Its cooking should be brief and at high temperature, in order for the meat to be juicy inside and with a nice colour on the outside.
Unfortunately, most of the flavor lurks in the fat.
That is the main reason why a lot of people consider pork tenderloin to be tasteless, indifferent and overestimated.
Truth be told, we can’t blame them for saying that.
Besides, as common practice has shown, tenderloin is always served along with some kind of sauce, which is intended to elevate the taste of the dish.
In our recipe, the sauce is made with the worldwide known sweet wine “Muscat of Samos”.
We think that this wine pairs wonderfully with pork tenderloin and gives to our dish a finishing touch that you will love.
The sauce has a deep flavor of thyme, cinnamon, fresh oregano and cumin which you really have to taste.
Significantly noticeable is the use of fresh vegetables that accompany our pork tenderloin.
Bell peppers, mushrooms and asparagus are cooked until juicy, firm, crisp and with a bite.
Like we have already mentioned, overcooked vegetables are not very appetizing!
Comfort food with no fuss and without getting the whole kitchen dirty.
The only thing you need is passion, love for cooking and a good pan that you can stick in the oven!
- 450gr. pork tenderloin
- 100ml. sweet wine (Muscat of Samos, Mavrodaphne etc.)
- 1 sprig fresh oregano
- 1 sprig fresh thyme
- 2 pinches ground cumin
- 4tbsp. extra virgin olive oil
- 1 cinnamon stick
- 1 red bell pepper, cored, seeded and cut in sixths
- 1 green bell pepper, cored, seeded and cut in sixths
- 1 yellow bell pepper, cored, seeded and cut in sixths
- 4 small white button mushrooms
- 2 small shiitake mushrooms
- 8 spears of medium asparagus
- 2tbsp. unsalted butter
Preheat oven to 180 degrees Celsius/fan mode.
Place pork tenderloin in a bowl and add sweet wine, fresh oregano, fresh thyme, ground cumin, extra virgin olive oil, cinnamon stick, salt and pepper.
Mix all the ingredients together, cover bowl and marinate for 15 minutes.
Uncover and turn tenderloin on its other side.
Cover bowl and marinate for 15 additional minutes.
While you wait for the meat to marinate you can prepare the vegetables.
If you have already prepared your vegetables then like our page on Facebook and share our recipe with your friends!
Remove tenderloin from the bowl and thoroughly pat dry with a paper towel.
Strain and reserve marinade as this will be your sauce!
Place a non-stick pan on high heat until smoking hot.
Drizzle a few drops of olive oil and sear meat turning every minute, until all sides are browned.
Remember at this step you just give colour to the meat.
Carefully add the vegetables in the pan around pork tenderloin.
Pour the reserved marinade in the pan and lightly season again.
Transfer the pan into the oven and cook for 13-15 minutes.
Remove pan from the oven and transfer meat and vegetables in a nice warm platter.
Thicken the remaining juices in the pan by adding butter.
Stir with a spatula until you get a smooth and rich sauce.
Pour sauce over tenderloin and vegetables.
Cut meat in thin slices and serve immediately.