Pork tenderloin in sauce

Ingredients

• 1pork tenderloin
• 120 mlmeat stock
• 120 mlwhite wine
• 1 mediumspring onion
• 1carrot
• 1 tablespoonplain flour
• 1 clovegarlic
• to tastechopped parsley
• to tasteground black pepper
• to tastesalt
• to tasteextra-virgin olive oil

Instructions

1. 1

   Sear the pork

   Heat olive oil in a frying pan or casserole over a medium-high heat. Brown the pork tenderloin on all sides, then lift it out and set it aside.

2. 2

   Cook the vegetables

   Using the same oil, adding a little more if needed, soften the spring onion, carrot and garlic over a low heat. Stir in the flour and cook for a few seconds, then pour in the white wine and cook for a couple of minutes so it reduces slightly and the alcohol evaporates. Add the meat stock and stir well to prevent lumps.

3. 3

   Simmer the pork

   Once the ingredients are combined, return the pork to the pan. Raise the heat slightly until the sauce comes to the boil, then cook everything together for about 5 minutes, turning the tenderloin halfway through.

4. 4

   Blend the sauce

   Transfer the pork to a plate again. Pour the sauce into a tall blending jug and blend until smooth.

5. 5

   Slice and finish

   Cut the pork into thick slices. If you like, warm it briefly in the pan with the sauce, depending on how well done you prefer the meat. Scatter chopped parsley over the top.

6. 6

   Serve straight away

   Serve the pork and sauce freshly cooked, with a good piece of bread for mopping up the sauce.

What is pork tenderloin in sauce?

Pork tenderloin in sauce is a Spanish-style dish in which seared pork is cooked with a vegetable, wine and stock sauce. It brings together the familiar pan-cooked flavours of a home meal in a form that also suits a more special table.

Here, spring onion, carrot and garlic soften into the cooking juices, while a little flour helps the sauce thicken. Blending the vegetables makes the finished sauce smooth and easy to spoon over the sliced meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 32g protein, 16g carbs, 13g fat.

The pork supplies most of the protein, while the flour, vegetables and wine contribute carbohydrates. Olive oil and the pork account for much of the fat; serve with a generous portion of green vegetables, or keep bread to a modest piece, to balance the plate.

Choosing the ingredients

Pork tenderloin: this lean, tender cut cooks quickly, so keep an eye on it during the final stage and avoid simmering it for longer than the method specifies.

Wine and stock: white wine brings acidity and aroma, while meat stock gives the sauce savoury depth. Use a stock you enjoy the flavour of, since it remains part of the finished sauce.

Build flavour in the pan

Searing: brown the pork on every side before setting it aside. This gives the meat colour and leaves flavour in the pan for the vegetables and sauce.

Softening: cook the spring onion, carrot and garlic gently until tender. Stir the flour in thoroughly before adding liquid, then keep stirring as the stock goes in to help prevent lumps.

Get the sauce texture right

Wine reduction: let the wine cook for a couple of minutes before adding the stock. It should reduce a little, concentrating its flavour in the pan.

Blending: transfer the sauce to a tall jug and blend until smooth. If it seems too thick to blend easily, scrape in the pan juices; take care when handling hot liquid.

Watch the cooking time

The tenderloin returns to the pan for about 5 minutes, with a turn halfway through. The exact result depends on its size and shape, so use the final brief warming step to suit your preferred level of doneness without letting the slices simmer for too long.

Serve it with

Bread is a natural match for the smooth sauce and makes it easy to mop up what is left on the plate. For a fuller meal, serve the pork with potatoes or a simple green vegetable.

Recipe notes & tips

• Pat the pork dry before searing so it browns more readily.
• Turn the tenderloin as needed to brown all sides evenly.
• Keep the vegetables over a low heat so they soften without catching.
• Stir continuously as you add the stock to help keep the sauce smooth.
• Blend the sauce in a tall jug to reduce splashes.
• Slice the pork thickly and serve it as soon as it is ready.

Variations

• Add mushrooms: soften sliced mushrooms with the vegetables for an earthier sauce.
• Use red wine: swap in red wine for a deeper, more robust flavour.
• Add herbs: stir in a little fresh thyme alongside the parsley.
• Make it peppery: add extra ground black pepper to the sauce before blending.
• Serve with mash: spoon the sauce over mashed potatoes for a more substantial plate.

Common mistakes to avoid

• Skipping the sear: brown the pork on all sides first to build flavour in the pan.
• Cooking the vegetables too fast: use a low heat so the garlic does not burn before they soften.
• Adding stock all at once: pour it in while stirring to help avoid floury lumps.
• Reducing the wine too little: give it a couple of minutes to cook down before adding stock.
• Overcooking the pork: keep to the stated 5-minute simmer, turning halfway, and check the finish to suit your preference.
• Blending in a shallow bowl: use a tall jug to make blending hot sauce less messy.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions