One of the most popular meats in family cooking is the pork tenderloin is distinguished by its natural tenderness and its ability to absorb the flavours you bring it. Easy to cook, it lends itself to a thousand variations, from the simplest to the most refined. Oven-roasted, simmered, in a crust or marinated, it always offers a meltingly generous result. This recipe honors this noble cut, sublimating it with accessible ingredients and a cooking method that preserves all its softness. It's the perfect opportunity to gather family and friends around a dish that's both comforting and elegant.
1 pork tenderloin, approx. 600-700 g
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon mustard (optional)
1 tablespoon thyme or herbes de Provence
Salt and pepper
(Optional) 1 chopped onion and a few potatoes or vegetables for a complete dish
Preheat oven at 200°C (preferably with the heat turned on).
In a bowl, combine the olive oil, garlic, herbs, salt, pepper and mustard (if using).
Brush the pork tenderloin with the mixture.
Place in an ovenproof dish. Add the chopped onion and, if you like, potatoes or vegetables around it.
Bake for 35 to 45 minutesDepending on the thickness of the fillet and your desired doneness. Baste with cooking juices halfway through.
Check for doneness: the meat should remain slightly pink throughout to keep it juicy (about 65°C through the middle with a thermometer).
Let the meat rest 5 minutes out of ovenCover with aluminium foil before slicing and serving.
With its melt-in-the-mouth texture and savory flavors, this pork tenderloin, cooked to perfection, is a sure bet for your home-cooked meals. It has that little je-ne-sais-quoi that evokes Sunday dinners, tables full of laughter, and the simple pleasure of eating well. Whether you serve it with roasted vegetables, melting potatoes or lightly sweetened applesauce, it's sure to please every taste bud. A recipe to treasure, and to make again and again, without ever tiring of it.
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Remove the meat from the refrigerator 30 minutes before cooking to ensure even cooking.
For an even more tender roast, marinate the tenderloin for several hours (or the day before) with a mixture of oil, herbs and mustard.
Add a drizzle of honey or a little balsamic vinegar to the cooking juices for a sweet-savory touch.
Serve with roast potatoes, homemade mashed potatoes or seasonal vegetables.
Pork tenderloin goes very well with a mustard, pepper or mushroom sauce.
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1 pork tenderloin, approx. 600-700 g
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon mustard (optional)
1 tablespoon thyme or herbes de Provence
Salt and pepper
(Optional) 1 chopped onion and a few potatoes or vegetables for a complete dish
Preheat oven at 200°C (preferably with the heat turned on).
In a bowl, combine the olive oil, garlic, herbs, salt, pepper and mustard (if using).
Brush the pork tenderloin with the mixture.
Place in an ovenproof dish. Add the chopped onion and, if you like, potatoes or vegetables around it.
Bake for 35 to 45 minutesDepending on the thickness of the fillet and your desired doneness. Baste with cooking juices halfway through.
Check for doneness: the meat should remain slightly pink throughout to keep it juicy (about 65°C through the middle with a thermometer).
Let the meat rest 5 minutes out of ovenCover with aluminium foil before slicing and serving.
