HOW TO COOK PORK TENDERLOIN IN OVEN WITH FOIL RECIPES

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PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER



Pork Tenderloin | Pork Recipes | Jamie Oliver image

A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 28

500 g piece of higher-welfare pork tenderloin trimmed
olive oil
18 small corn tortillas
2 limes
2 red onions
6 cloves of garlic
2 dried chipotle chillies
1 ancho chilli
½ a bunch of fresh coriander
1 teaspoon ground cumin
½ teaspoon sweet smoked paprika
3 sprigs of fresh thyme
2 tablespoons red wine vinegar
1 tablespoon tomato purée
2 tablespoons dark brown sugar
½ an orange
1 corn on the cob
¼ of a white cabbage
2 tablespoon white vinegar
6 mixed radishes
2 carrots
3 little gem hearts
2 ripe avocados
1 fresh green chilli
2 spring onions
½ a bunch of fresh coriander
1 lime
extra virgin olive oil

Steps:

    1. First, make the marinade. Peel and chop the onions and garlic.
    2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
    3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
    4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
    5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
    6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
    7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
    8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
    9. Preheat the oven to 220°C/450°F/gas 7.
    10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
    11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
    12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
    13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
    14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
    15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
    16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
    17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
    18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
    19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
    20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

Nutrition Facts : Calories 353 calories, FatContent 21.8 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 21.4 g protein, CarbohydrateContent 19 g carbohydrate, SugarContent 13.2 g sugar, SodiumContent 0.9 g salt, FiberContent 4.3 g fibre

PORK TENDERLOIN - ROAST PORK TENDERLOIN IN THE OVEN | KITCHN



Pork Tenderloin - Roast Pork Tenderloin in the Oven | Kitchn image

Here's our best method for making tender, juicy pork tenderloin that tastes so good it may just earn a spot in your weekly meal rotation.

Provided by Faith Durand

Categories     Main dish    Dinner

Total Time 1800S

Prep Time 300S

Cook Time 1500S

Yield 4

Number Of Ingredients 5

1 pork tenderloin (1 to 1 1/2 pounds)
1 to 2 tablespoons spices or seasonings (See Recipe Note)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon vegetable oil

Steps:

  • Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or ovensafe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.
  • Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.
  • Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
  • Roast the pork for 10 minutes. Place the pork in the pan. (It's fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.
  • Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
  • Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

Nutrition Facts : SaturatedFatContent 1.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.3 g, SugarContent 0.0 g, ServingSize Serves 4, ProteinContent 28.0 g, FatContent 6.1 g, Calories 177 cal, SodiumContent 336.8 mg, FiberContent 0.3 g, CholesterolContent 0 mg

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