Pork tenderloin recipes are one of the most popular in our homes because they allow us to solve a quick and relatively cheap recipe with a versatile ingredient and very easy to eat.
Baked, grilled, roasted, grilled… Pork tenderloin (it can be Iberian or white pork) is a fairly lean meat with few calories that can even be great for making a Wellington tenderloin.
However, due to its fineness and the little fat it has —compared to other pork meats— it is quite common for it to be dry, especially if we are going to cook it in medallions.
Fortunately, the chef 12 Michelin stars Martín Berasategui has a way of preparing pork tenderloin in two cooking times that is ready in just half an hour and that allows the outside to be toasted, but the inside to be very pink and juicy, with a very tender point, and that is perfect for those who they want to enjoy the taste of meat.
Cooked on the show Robin Foodfrom the EITB, Martín Berasategui bet on a double cooking in a pan and then in the oven to get these two points to coexist in the pork tenderloin and the result is fabulous.
It can then be accompanied by roast potatoes —which is what they do in the program together with George’s David— or with mashed potatoes, but also other tubers or pretty much any other garnish.
What is certain is that, as Martín Berasategui has advised many times when cooking meats, it is that let’s take a well-deserved rest so that the juices settle. This technique, which is nothing new, is essential so as not to cut the meat once it is ready, as it will start to drip if it is cut too quickly.
For this, in the case of pork tenderloin, Berasategui first sear the sirloin whole in a pan large with a little olive oil and all over its faces. Like this for about 12 minutes, making sure that all the sides of the sirloin are cooked and sealed.
After that time, Berasategui takes the sirloin to a oven that is preheated to 130º (in the case of his recipe they had lowered it to 180º, since they had previously roasted some potatoes) and there, with heat up and down and in the same pan that has sealed it (it has to be suitable for oven) or in another tray, he cooks it again.
In this case only for 20 minutes and turning every five minutes so that no part becomes drier. After this time, he takes it out and takes it to a rack where he will give it the necessary rest for six or seven minutes. To do this, also cover the rack with aluminum foil and make a couple of chimneys or vents so that the meat does not overcook.
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After that time, the sirloin is perfect to eat and it has a rosy point inside and a crunchy point and made on the outside with the guarantee of success from the chef with the most Michelin stars in Spain.
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