Mid-week Pork Tenderloin
Pork often has a reputation for being bland or becoming dry during cooking. This recipe helps dispel both myths, showing just how flavourful and succulent pork can be with a simple marinade and the right cooking time.
This is one of our favourite midweek meals. It requires very little preparation, can be on the table in around 20 minutes, and pairs beautifully with a wide variety of side dishes. The cut is easy to find in British supermarkets, which makes it a regular feature in our household.
The last time we made it, it was served alongside my bean soup and flat breads although it is equally delicious with couscous, fennel or other roasted vegetables.
Simple, versatile and full of flavour, this recipe is proof that pork does not need complicated ingredients or long cooking times to shine. Give it a try and discover just how good a humble pork can be.
Recommended cooking temperatures for pork vary from country to country, so if in doubt, check the food safety guidance applicable where you live.
Serves 2
Ingredients
For the marinade: ½ jar “massa de pimentão” (a traditional Portuguese roasted red pepper paste. This ingredient can be difficult to find outside Portuguese grocery shops. In the UK, excellent alternatives include harissa paste or Ottolenghi’s Pilpelchuma. You can also use my Piri Piri sauce or the marinade in my other pork recipe)
500 gr pork tenderloin cut into 2 pieces, to allow different cooking times for each piece
A generous pinch of sea salt
Black pepper, to taste
Extra virgin olive oil, if needed
Equipment
Container or dish with a lid, just large enough to hold the pork snugly in the marinade
Cling film
Roasting tray
Kitchen foil
Optional: meat thermometer
Method
The pork is at its best when marinated for 24 hours, so I always start this recipe the day before.
1. Season the pork with salt and pepper, then rub the marinade all over the meat. Place it in the container and cover with cling film or a lid. Refrigerate for 24 hours to allow the flavours to develop fully.
2. Remove the pork from the refrigerator 30 minutes to 1 hour before cooking. Meanwhile, preheat the oven to 170°C fan (or 190°C conventional). If the marinade contains very little oil, lightly brush the baking tray with olive oil to prevent the pork from sticking.
3. Transfer the pork to the roasting tray and roast for 20-25 minutes, depending on the thickness of the tenderloin and your preferred degree of doneness. I prefer pork with a slight blush of pink in the centre, so I usually cook it for 20-22 minutes and remove it from the oven when the internal temperature reaches 55-58°C. The temperature will continue to rise above 60°C while the meat rests. Other members of the family prefer it fully cooked, so I often leave one piece in the oven for a few extra minutes.
4. Most importantly, allow the pork to rest for 5-7 minutes, loosely covered with kitchen foil, before carving and serving. This helps the juices redistribute throughout the meat and keeps it beautifully tender.
Tips
Don’t skip on the marinade time – and longer than 1 day is ok too!
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