- Remember to remove your pork tenderloin joint out of the packaging, pat dry and bring to room temperature.
- Preheat your oven to 200°C temperature fan assisted or 215°C without a fan.
- Season the joint just prior to roasting.
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
- Massage with a little olive oil, duck or goose fat or alternatively wrap in very thin slices of pancetta Season with good quality fine sea salt in not using the pancetta.
- Next, fry the tenderloin on all sides creating a rich golden colour in a non stick fry pan.
- Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a bramley apple peeled and quartered to the trivet.
- Place the pork onto the trivet which should line the base of the tray.
- Place in centre of oven and roast for 20 minutes reaching a core temperature of minimum 68°C.
- Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 10 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
- For the gravy I make up 300ml of essential cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.
Pork Tenderloin
£9.00
95 in stock
Price each approx 500gm tenderloin.
The fillet steak of the pig.