So I made these pork tenderloins last week and a follower was keen for the recipe – here it is! It is a great entertaining dinner as it is easy and looks great when presented well.
Pork tenderloins are a fantastic cut of meat. I love them. They are not usually cheap and people tend to get a bit scared of them as they are really lean, and if you don’t treat them right, they can get dry and tough. The trick is to maximise your flavour, but not dry them out. This can be hard because with pork (even though some chefs like to let the pork remain a little bit pink on the outside) I like to have it cooked through well.
The miso cream is delish – and super simple to make too.
This is how I do it:
- 3 whole pork tenderloins (I am not actually sure the weight – I just kind of look how big they are, coz it varies and guess if it will be enough for my guests. The last time I did 3 tenderloins, it fed 4 adults and 2 little kids (who didn’t eat much) and I had enough left over to be happy everyone was fed well)
- Sea salt flakes
- Freshly ground black pepper
Miso & mushroom cream
- 375g Swiss brown mushrooms (or you could use Portabello, normal cup mushrooms – whatever you want) – chopped
- about 1 tbs of miso paste (or 2 of the sachets that you use to make up a cup of miso soup)
- 250mL of cream (I use lactose free light cream – but heavy cream tastes best)
- 1 tbs butter
- Season your pork with salt and pepper on all sides
- Brown your pork tenderloins in a really hot wok or frypan (sear them). Just get them brown all over on the outside – don’t worry if they look uncooked on the inside
- Transfer them to a roasting dish and cover with foil
- Bake in a moderate oven 170 degrees for about 15 minutes
- Remove from oven and keep covered – rest for at least 10 minutes before slicing (this is KEY to having juicy, tender meat!)
- Slice thickly on an angle and serve hot with miso cream poured over
Miso & mushroom cream
- Melt your butter in a saucepan over a medium heat
- Throw in your mushroom and brown. Whilst cooking, add your miso paste and stir to coat the mushrooms
- Add your cream, bring to a simmer and then turn the heat down to reduce (if you boil the cream it will split – it will still taste good but not look smooth)
- Season to taste with salt and pepper
I have served this dish with a few different sides, but it goes really well with cauliflower steaks, roasted vine-ripened Truss tomatoes or a polenta fritatta!
Leave me a message if you try it!!