Pork tenderloin in a spice crust

Name: Pork tenderloin in a spice crust - Ligia J.
Ingredients: 450 g pork tenderloin 100 ml olive oil 3; 4 tablespoons pork seasoning 150 ml sunflower oil

Meat - Pork tenderloin in a spice crust by Ligia J. - Recipia

Pork tenderloin is prepared simply, with few ingredients and without a separate sauce. The meat is first marinated in olive oil and spices, then cooked in a covered pan or pot over low heat. After about 20 minutes, the lid is removed and left on the heat for a little longer until done. Finally, it is sliced and served immediately. Quick Info Total time: approximately 55-85 minutes Preparation time: 30-60 minutes for marinating Cooking time: approximately 25 minutes Servings: unspecified in the original recipe Difficulty: easy Recipe type: main dish of pork Ingredients 450 g pork tenderloin 100 ml olive oil 3-4 tablespoons pork seasoning 150 ml sunflower oil Preparation method 1. Preparing the meat Wash the pork tenderloin and let it drain. Place the meat in a bowl and add the olive oil along with the 3-4 tablespoons of pork seasoning. Turn the meat a few times so that the oil and spices cover all sides. 2. Marinating Cover the bowl and let the tenderloin marinate for between 30 minutes and an hour. The exact time depends on how much time you have available, and the recipe allows for both options. No additional ingredients are needed for the marinade. 3. Heating the pot Place a pan or pot on the heat and add the sunflower oil. The pot should be heated before adding the meat so that the tenderloin starts cooking immediately. 4. Cooking the first side Place the meat in the pan or pot, then cover with a lid. Reduce the heat and let the tenderloin cook for about 10 minutes. Cooking over low heat with the pot covered makes the process gentler than frying without a lid. 5. Turning the meat After the first 10 minutes, turn the tenderloin to the other side. Put the lid back on and let the meat cook for another 10 minutes, still over low heat. 6. Finalizing After the two cooking periods with the lid, remove the lid and let the meat cook for a few more minutes. The recipe does not specify an exact time for this last step, so it ends when the tenderloin is done. 7. Serving Remove the meat from the pan and slice it. Serve it while it is hot, either plain or with your favorite side dish. Why I make this recipe often It is a straightforward recipe with a short preparation time and a marinade that does not require many ingredients. The tenderloin is easy to portion after cooking, and the steps are simple: marinate, cook covered, and slice. Additionally, there is no need to prepare a separate sauce or follow multiple steps. Another advantage is that the marinating can last from 30 minutes to an hour. If you start the recipe before mealtime, you have enough flexibility for the rest of your kitchen preparations. Tips Follow the order of the steps and let the meat sit in the olive oil and spice mixture before cooking. This step is included in the recipe and helps the spices adhere to the tenderloin. Use a pan or pot that can be covered with a lid. The lid is used in the first two cooking stages, about 10 minutes on each side. After turning the meat, ensure it is covered again and remains on low heat. The last few minutes are done without a lid, but the exact time is not mentioned in the original recipe. Slice the tenderloin only after it is done. Slicing before cooking would change the shape of the dish and does not follow the steps of this recipe. The amount of oil is as stated in the original recipe: 100 ml olive oil for marinating and 150 ml sunflower oil for cooking. It is not specified how much oil remains in the pan at the end and how much is absorbed by the meat. Substitutions The recipe does not provide substitutions for olive oil, sunflower oil, or pork seasoning. To keep the dish as close to the original as possible, use the mentioned ingredients and quantities. If you have a pork seasoning mix, the indicated amount is 3-4 tablespoons. The composition of this mix is not specified, so it cannot be exactly replicated from the original recipe. Variations No variations are included in the basic recipe. The dish is built around the tenderloin marinated in olive oil and pork seasoning, then cooked in sunflower oil. For a version as faithful as possible, keep the same type of seasoning and cooking method. Changing the quantity of oil or the spice mix would alter the recipe, and the source does not provide guidance for such adjustments. Serving ideas The tenderloin is sliced and served while hot. The original recipe does not specify a particular side dish, so it can be presented as a main dish alongside the side you usually prepare for pork. It is important that the slices are cut after cooking is complete, to make serving as simple as possible. No separate sauce or specific garnish is provided. Frequently asked questions How long should the pork tenderloin be marinated? The meat should be marinated for between 30 minutes and an hour. During this time, the tenderloin sits in olive oil and pork seasoning. At what heat is the meat cooked? After placing the meat in the pan or pot, it is cooked on low heat with the lid on. The first part is left for about 10 minutes, then the meat is turned and cooked for another approximately 10 minutes. When is the lid removed? The lid is removed after the tenderloin has been cooked for about 10 minutes on each side. After that, the meat is left for a few more minutes without the lid. How long is the meat kept without the lid? The recipe only states "a few minutes," without specifying an exact interval. This last step ends when the tenderloin is done. When is the tenderloin sliced? The meat is sliced at the end, after cooking is complete, and then served. Nutritional values The values below are estimates and refer to all ingredients listed in the recipe, assuming that a large part of the oil is consumed. There is not enough information for an exact calculation per serving, as the recipe does not specify the number of servings or the amount of oil left in the pan. For the entire recipe: Calories: approximately 2,500-2,800 kcal Proteins: approximately 95-105 g Fats: approximately 225-245 g Carbohydrates: approximately 5-15 g Most of the calories come from the 250 ml of oil mentioned in the ingredient list. If some of the sunflower oil remains in the pot and is not consumed, the actual intake per serving will be lower. The pork seasoning can also contribute a variable amount of salt, depending on the mix used. Storage and reheating The recipe is presented for serving immediately after slicing and does not provide specific instructions for storage or reheating. If there is leftover meat, place it in the refrigerator in a closed container and consume it later after it has been thoroughly reheated. When reheating, the slices may become drier than when freshly cooked. For this reason, it is better to heat only the amount you plan to serve, not the entire portion each time.

Pork tenderloin in a spice crust

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