Pork tenderloin with baked potatoes

Name: Pork tenderloin with baked potatoes
Ingredients: 5 suitable potatoes 100 g pork tenderloin salt pepper cheese oil oregano thyme wine

Meat - Pork tenderloin with baked potatoes by Dumitrana K. - Recipia

Pork Tenderloin with Roasted Potatoes Sometimes I like to keep cooking simple, especially when I'm not in the mood for complicated recipes. Pork tenderloin with roasted potatoes made it onto my list for exactly that reason. I started making it one weekend when I had only a few ingredients on hand and didn't want to spend too much time in the kitchen. It has never turned out any differently than expected, and after a few tries, I stuck with this version, topped with grated cheese over the hot potatoes. Quick Info Total time: approx. 1 hour Preparation time: 20 minutes Cooking time: 40-45 minutes (depending on the oven and the thickness of the meat pieces) Servings: 2-3 people Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 5 medium potatoes 100 g pork tenderloin salt pepper cheese (for grating on top, at the end) oil oregano thyme wine (for marinating and drizzling at the end) Preparation Method 1. Wash the pork tenderloin and cut it into appropriately sized pieces, not too large, so it cooks faster and evenly. 2. Place the meat pieces in a bowl. Sprinkle with salt, pepper, oregano, and thyme, then add a little wine – just enough to lightly cover the meat. Mix well, cover, and let marinate for 15 minutes. I’ve never let it sit longer; it’s not necessary. 3. In the meantime, peel the potatoes. Cut them into appropriately sized cubes, neither too small nor too large. Rinse them in cold water, then drain well. Sprinkle a little salt on top and, if desired, a bit of pepper. 4. Prepare a baking dish that’s not too big. Grease the bottom with a little oil, just enough to prevent the ingredients from sticking. Spread the potatoes in a single layer in the dish, then place the meat pieces over or among the potatoes. 5. Pour a few tablespoons of water into the dish (enough to cover the bottom with 2-3 mm), to prevent everything from drying out or sticking while baking. 6. Preheat the oven to medium temperature (I’ve never set it to an exact degree, but around 180-190°C). Place the dish in the preheated oven on the middle rack. 7. Bake for about 40 minutes. Occasionally, check if there’s still liquid or if the meat needs turning (I don’t stir often, just check to make sure it doesn’t stick too much to the bottom). 8. When the meat and potatoes are browned on the edges, remove the dish. Drizzle a little wine directly over the meat pieces. Return the dish to the oven for another 2-3 minutes on low heat to quickly evaporate the wine and enhance the flavor. 9. Take the dish out and, while it’s hot, grate cheese over the potatoes. Serve immediately. Why I Make This Recipe Often Because it doesn’t take much time and I need ingredients that I usually have at home. The meat and potatoes cook together, so it doesn’t dirty too many dishes. I like that I can adapt it to what I have on hand, and the result is suitable for regular days, without special occasions. Tips and Variations Tips Don’t cut the meat too thick, or it will remain tough in the oven. If you find that the liquid is evaporating too quickly, add a little more water as needed. Check to make sure the potatoes don’t burn on the bottom – every oven bakes differently. Substitutions The tenderloin can be replaced with another lean cut of pork, but tenderloin is more tender. If you don’t want cheese on top, you can easily omit it. I don’t recommend using other types of meat for this version, as the baking time will not yield the same result. Variations You can add a few thin slices of onion or garlic, although I don’t use them in the basic recipe. If you have fresh herbs, sprinkle them on top at the end. Without cheese, the potatoes come out simpler, but still tasty. Serving Ideas It’s best served hot, with grated cheese while the potatoes are still steaming. It pairs well with a simple salad or even pickles if you want something tangy. Frequently Asked Questions Does the meat dry out in the oven? If the pieces are thinner and you keep an eye on the liquid, it won’t dry out. Add water if you see it starting to burn. Can I use a different type of wine? Yes, you can use any wine you have on hand, preferably white or rosé. I don’t use red wine in this recipe as it changes the flavor. Is it necessary to marinate the meat? It helps tenderize and adds flavor. If you don’t have time, you can put it directly in the dish, but make sure the salt and herbs are evenly distributed. What kind of cheese is suitable for serving? I used aged cow cheese, but feta or parmesan also works. It should be something that melts a bit from the heat of the potatoes. How do I know when it’s done? The meat should be lightly browned without drying out, and the potatoes should be tender when pierced with a fork. If it seems like the potatoes are done but the meat isn’t browned, you can turn on the oven’s broiler for a few minutes at the end. Nutritional Values (estimated) One serving (out of 2-3, depending on their size) has approximately: 400-450 kcal Carbohydrates: 50-60 g (from the potatoes) Protein: 22-25 g (meat and cheese) Fat: 12-15 g (oil and cheese) Calories may vary depending on how much cheese you use and how much oil you add. It’s not a heavy recipe, but it is filling. Storage and Reheating It can be stored in the refrigerator, covered, for up to 2 days. When reheating, the potatoes may lose some of their flavor, but it’s fine in the microwave or in the oven for a few minutes. I don’t recommend freezing this dish, as the texture of the potatoes won’t be the same after thawing. If there are leftovers, I only heat up what I’m going to eat, not the whole dish.

Pork tenderloin with baked potatoes

Tags

Categories