Ingredients
Units
Scale
ingredients
- 2 pork [tenderloin] fillets, weighing about 400g (1lb) each
- 30ml (2 tbsp) olive oil
- 30ml (2 tbsp) butter, chilled and diced
for the marinade
- 2 garlic cloves, crushed
- 1 carrot, diced
- 1 onion, diced
- 100ml (3 1/2 fl oz) red wine vinegar
- 300ml (1/2 pint) red wine
- 60ml (4 tbsp) olive oil
- 5ml (1 tsp) black peppercorns
- 15ml (1 tbsp) salt
- 5ml (1 tsp) sugar
- 2 bay leaves
- 4 fresh thyme sprigs
- 12 juniper berries
Instructions
- Trim the pork fillet, removing any fat or sinew from the outside.
- Place all the marinade ingredients in a large saucepan and bring to the boil. Simmer for 2 minutes and then allow to cool. Place the pork in a deep, non-reactive (ceramic or stainless-steel) container and pour the marinade over the pork. Cover with clingfilm and chill for 48 hours, turning every 6 hours.
- After 48 hours, preheat the oven to 200°C (fan 180°C/400°F/gas 6). Remove the pork from the marinade and dry with a clean cloth. Reserve the marinade. Heat a large frying pan over a high heat, add the oil and brown the pork well on all sides. Transfer it to a roasting tin and roast in the preheated oven for 40 minutes.
- Remove the pork from the oven and place the pork to rest on a plate, lightly covered with foil.
- Drain excess fat from the tin and deglaze it using 200ml (7 fl oz) of the marinade. Scrape the bottom of the tin with a wooden spoon to loosen all the delicious caramelised juices. Strain into a clean saucepan and boil until you have reduced the liquid by about half. Now whish in the butter and adjust the seasoning to taste.
- Slice and divide the pork evenly among 4 plates and drizzle the sauce over the sliced meat. Serve immediately.
Notes
- Serve with a generous portion of mash, your favourite greens and sweet carrots.
- If you are going to cook the pork to well done, I suggest you take the following route. After the fillets have been browned all over, remove and place on a rack in a baking dish. Add 125ml (4½ oz/½ cup) water to the baking dish and bake for 20 minutes. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges. Follow the rest of the recipe.
- While I find that the bay leaf really uplifts the marinade, it is not essential. Feel free to experiment using any of these bay leaf substitutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 4.27 g
- Sodium: 1072 mg
- Fat: 14.63 g
- Saturated Fat: 4.48 g
- Carbohydrates: 7.07 g
- Fiber: 1.19 g
- Protein: 29.89 g
- Cholesterol: 90 mg