How To Cook Tender Pork Tenderloins For A Perfect Teatime

For me pork is a super tasty meat and one that is often overlooked in favour of chicken and beef but with pork you really can create easy and tasty meals for the whole family. 

The options to add so many other flavours to pork tenderloin is vast and cooking wise it works great roasted, grilled or sautéed and marinating the meat can add more flavour too. We also love pork chops and loved this autumnal pork chop recipe we tried out last year.

This recipe is ideal for a weekday teatime as it need minimal work and can be prepared ahead of time if needs be.

INGREDIENTS

2 pork tenderloins, aprox. 1 lb. each

Wet Rub

2 tsp. sugar

1 tsp. red wine vinegar

1 Tbs. olive oil

2 tsp. dried rosemary, crumbled

Sauce   

1 cup chopped onion 

2 1/2 cups of coriander 

3 Tbs olive oil

1 tsp ground rosemary

4 tsp sugar

4 tsp red wine vinegar

INSTRUCTIONS

1. Preheat oven to 180 degrees
2. Trim the membrane and excess fat from each tenderloin. Sprinkle lightly with salt.
3. Mix the wet rub ingredients, and then rub the mixture onto each tenderloin to coat. (This could be done prior to cooking and stored in the fridge till needed.
4. Cook the tenderloins on a rimmed baking sheet until the internal temperature reaches 145 °F, about 20-25 minutes.
5. Meanwhile, mix the sauce ingredients in a mini food processor until it’s a uniform but not completely pureed consistency. (see photos)
6. Cook the sauce in a small pan over low heat until the onion is soft, about 5-10 minutes. Stir occasionally. It should be barely simmering.
7. When the pork is up to temperature, remove it from the oven and let it stand covered with foil for 10 minutes.
8. Slice the pork at a 45° angle and serve with the sauce.

Teatime Perfection

This recipe would work well with couscous and asparagus or even jacket potatoes and roasted veg all depending upon preference.

Any leftovers make for amazingly tasty sandwiches!