Roasted Pork Tenderloin and Potatoes

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Post is also available in: Italian

The Christmas period is near, and the search for dishes to be included in their holiday menus has already begun. For these occasions we always look for special recipes to make our guests happy, and therefore I propose you a delicious Roasted Pork Tenderloin and Potatoes and Berries Sauce. It is a relatively simple dish to prepare, and also quick in case you don’t want to spend all day in the kitchen, you only need to pay attention to the cooking of the pork bed, so as not to serve it raw but not dry either!

The fillet is marinated overnight, so that the meat can be flavored, then browned in a pan to seal the liquids inside. This way you will make sure that the meat stays nice and moist inside during cooking in the oven. To serve the meat, I made a thick and spicy berry sauce.

pork roast and potatoes

Roasted Pork Tenderloin and Potatoes and Berries Sauce

Berry sauce can be truly versatile. Perfect to accompany pork but also other meats such as beef or game such as roe deer and wild boar. This time I decided to give it an edge, making it more robust by adding spices such as cinnamon, juniper and cloves. Which, in addition to being perfect with pork, are typical of the winter holiday period. Tasting it halfway through cooking, however, something was missing and so I added a little vanilla and the result was excellent.

Once the bed is ready in the oven, just serve some on the plate and the rest in a sauce holder, for those who want more. The sauce will be sweet, the pinch of salt will serve to accentuate the various flavors. If you have a bit of sauce left over, I recommend you enjoy it with a nice cup of vanilla ice cream! Here is the recipe to prepare Roasted Pork Tenderloin and Potatoes and Berries Sauce.

5 from 1 vote

Roasted Pork Tenderloin and Potatoes

"A succulent bed of pork with a delicious berry sauce, perfect for making your own special your parties… "
Servings 4
Prep Time 15 mins
Cook Time 55 mins
Marinade 1 d
Total Time 1 d 1 hr 10 mins

Ingredients

Pork Fillet

  • g Pork Fillet
  • sprig Rosemary
  • 3 cloves Garlic
  • to taste Salt
  • to taste Black Pepper

Berries Sauce

  • 375 g Blackberries
  • 250 g Blueberries
  • ½ glass Marsala Wine
  • ½ glass Water
  • to taste Salt
  • 1 tbs Caster Sugar
  • 1 stick Cinnamon
  • 5 Juniper Berries
  • 4 Cloves
  • 1 Star Anise
  • ½ Vanilla Bean

Potatoes

  • 500 g Potatoes
  • 30 g Butter
  • 30 ml Extra Virgin Olive Oil
  • 15 ml Worcestershire
  • to taste Salt
  • to taste Black Pepper

Instructions

  • Marinate the pork tenderloin with all its ingredients one day in advance. Before cooking, put it out of the fridge, so that it reaches room temperature.
  • Heat a pan with a tablespoon of oil and brown the fillet on each side to seal it before baking.
  • Once you have formed a crispy crust on the meat, remove it from the heat. Put it in a baking dish with the shallot, rosemary, garlic and parsley.
  • Heat the oven to 185 ° C.
  • Cook for 20 minutes. Once the 20 minutes are over, add the marinade and cook for another 5 – 8 minutes. For safety you can use a meat thermometer. Once cooked, remove it from the oven and let it rest for 5 minutes before slicing it.

Berries Sauce

  • Wash the berries and put them in a saucepan. In a tea bag or gauze put the cinnamon, star anise and cloves.
  • Crush the juniper berries and open the vanilla removing the seeds, which you will put in the pot, while the peel and berries you will add them to the bag.
  • Cook over medium-low heat until it becomes a semi-thick sauce. At this point you can leave the sauce like this, or pass it through a sieve, in this way you will also eliminate the seeds of the blackberries.

Potatoes

  • Wash and peel the potatoes and slice them thinly, I recommend a mandolin or the slicing side of the grater.
  • In a bowl, mix the pepper, salt, Worcestershire sauce, oil and melted butter. Mix well and season the potatoes. Place them in a non-stick pan and bake for 35 minutes.
  • Once the fillet is cooked, take it out of the oven and let it rest. Slice the fillet into slices a couple of centimeters thick. Serve three slices of meat each on a bed of potatoes and with the berry sauce.
Chef: Taira by R.J.
Calories: 484kcal
Course: Second Course
Cuisine: N.D.
Keyword: Baking, Christmas, Meat
Difficulty: Easy
Temperature: 185 °C/365 °F

Nutrition

Serving: 443g | Calories: 484kcal (24%) | Carbohydrates: 44g (15%) | Protein: 37g (74%) | Fat: 16.8g (26%) | Sugar: 15g (17%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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