A meal of pork loin with sauce is ideal for any occasion. The dish “makes itself” in a single pot, so the recipe is easy to follow.
Ingredients for sauced pork tenderloin
- Six thick slices of 700 grams of pork tenderloin
- One medium onion (200 g or more)
- Two cups (500 ml) of water
- Three tablespoons of frying vegetable oil
- Four bay leaves
- four seeds of allspice
- seasonings: one teaspoon of sweet pepper; one-half teaspoon each of oregano and salt; one-third teaspoon of flat pepper; and a dash of chili
Components of the roux
- Two tablespoons of butter or oil, or up to 30 grams of clarified butter, for example
- 20 g or two teaspoons of wheat flour
sauce-covered pork loin
First step: get the meat ready.
You’ll need roughly 700 grams of high-quality, boneless pork tenderloin for six cutlets. Closer to the neck is how I like my pork tenderloin. Slice the pork loin lengthwise into six thick (at least 2 cm) pieces. Season each cutlet with half a teaspoon of salt and one-third of a teaspoon of freshly ground pepper on both sides.
Advice: If you want the cutlets to be thinner, you can also break them. This type of pork tenderloin will choke more quickly.
Step 2: Let the cutlets fry.
Preheat a big, thick-bottomed frying pan (28 cm in diameter). To fry, add three teaspoons of vegetable oil. Put every beef piece in a pan that has been cooked thoroughly. Fry the slices of pork tenderloin for one to two minutes on each side, or until they are golden.
Step 3: Include herbs and onions.
Cut the onion into cubes after peeling it. Include it to the skillet with the help of steak. For a little while, raise each pork tenderloin so that the onion is underneath. Add four bay leaves and the allspice seeds to the pan as well. Everything should be fried for ten minutes at reduced burner power, uncovered. Every few minutes, you can gently reposition the onion in the pan. The onion shouldn’t burn; it should only brown slightly.
Step 4: Simmer after adding water.
500 ml of water should be added to the saucepan at this point; if the water is already boiling from a kettle, the process will go more quickly. Add the remaining spices: a sprinkle of chile (flakes in my case), a teaspoon of sweet pepper, and half a teaspoon of oregano.
Put a lid on the pan. Once everything begins to boil, turn down the burner power until the pan’s contents are barely boiling. Cook for at least one hour, or until the pork tenderloin is cooked. It can take up to 30 minutes longer to cook thick chunks of meat without them coming apart.
Advice: Although it’s not required, you can substitute a light broth—like vegetable broth—for the water.
Step 5: Include a Roux
Heat two tablespoons of vegetable oil for frying, or melt two tablespoons of plain or clarified butter in a small frying pan. Add two level teaspoons of wheat flour (all-purpose flour, for example). Using a wooden spoon, stir everything together until the roux starts to slightly bubble. After adding two to three tablespoons of water to the pan, add the tenderloin slices to cover the whole surface right away. Stir the sauce into the roux and bring it to a boil. You can adjust the sauce’s thickness by adding a small amount of water and mixing until the right consistency is achieved.
Step 6: Make your move.
You can serve your prepared pork tenderloin in sauce with your preferred pasta, potatoes, or dumplings. This meal is also excellent served hot with carrots, peas, or any beetroot salad.
Savor your food.
