Roasted pork tenderloin with rosemary ポークテンダーロインのオーブン焼き

japanese cake

We cook this very often and we use the leftovers for sandwiches and other dishes. We cook this in several different ways depending on the situation, although the initial preparation is the same. I use packaged pork tenderloin (usually two in the package) and season it with rosemary, salt and black pepper. We cook this one of three ways: 1) In a low-temperature oven (350F) for 1 hour with other vegetables (sweet potato, onion, garlic-clove separated but with skin still on, carrot etc. coated with olive oil, 2) Seared first in a frying pan and finished in a 400F oven, 3) Using a Weber grill. The end products are slightly different but all are good in their own way.

Preparation: After removing the silver skin and the ends (tail and head) of the tenderloins (I use these cut off portions for other pork dishes), you will have two nice cylinders with an even diameter throughout the length of the loins. I finely chop fresh rosemary (2 tbs) and mix it with olive oil (4 tbs) and coat the surface of the meat generously and season it with salt and freshly cracked black pepper. This time I used the method #2 above. I added olive oil (1 tbs) to a frying pan on a medium high flame and seared the surface all round by turning 90 degree once one side is nicely browned. Then I put it in a 400F preheated oven for about 10 minutes or until internal temperature reads 145F at the center of the loin. I remove the meat and keep it warm on a plate under a tent of aluminum foil.

Sauce: I made a red wine reduction with a sprig of rosemary in it ahead of time and used it on the pork. I made this reduction since I had leftover red wine (called “Cheap Red Wine”). I reduced it to 1/4 of the original volume with a sprig of fresh rosemary in it.

I removed the excess oil from the frying pan in which the pork was cooked using a paper towel On a medium flame, I deglazed the brown bits from the bottom of the pan (“fond“) with a 1-2 tsp of red wine vinegar and let cook down until it was almost dry. Then I added the rosemary flavored red wine reduction (4 tbs). I also added any juices that may have accumulated on the plate on which the pork was resting.  I seasoned the sauce with a bit of sugar, salt and pepper. I finished the sauce with several pats of butter. Another sauce that we use, especially if the meat is cooked in one of the other two ways and there is no “fond” to deglaze, is a simply reduced balsamic vinegar.

Since I had leftover fennel (1/3 bulb), red onion (1/2 medium), and sweet potato (1/3, medium), I just cut them up in equal sized strips and sauteed them in olive oil with salt and pepper and placed the frying pan in the same oven to finish as an accompaniment. The “presentation” of this dish, as shown in the picture, could stand some improvement but it did taste good.

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