Pork tenderloin with sauce

Name: Pork tenderloin with sauce
Ingredients: 1 piece of pork tenderloin; 2 onions; 1 head of garlic; 2 tablespoons of tomato paste; 2 tablespoons of flour; 50 ml of oil; sweet paprika; salt; pepper; green parsley

Meat - Pork tenderloin with sauce by Sabrina G. - Recipia

Pork tenderloin with sauce is one of the dishes I make when I want a hearty meal that's not too complicated. I usually start preparing it on a quieter evening when I have time to keep an eye on the meat while also taking care of the other small preparations. It seems perfect for when you want a warm, filling meal without sophisticated techniques or hard-to-find ingredients. Quick Info Total time: approximately 1 hour and 30 minutes Preparation time: 15 minutes Cooking time: 1 hour – 1 hour and 15 minutes Servings: 4 Difficulty: easy to medium Recipe type: main course, suitable for lunch or dinner Ingredients 1 piece of pork tenderloin (about 500-600 g) 2 medium onions 1 head of garlic 2 tablespoons tomato paste 2 tablespoons flour 50 ml oil sweet paprika (to taste) salt (to taste) pepper (to taste) fresh parsley (a small bunch, for garnish) Instructions 1. Wash the tenderloin and cut it into thick slices, about the width of a finger. 2. Heat the oil in a fairly large pot to avoid crowding the meat. Place the slices of meat in the hot oil and sprinkle salt, pepper, and paprika on each side. Cover and let the meat brown. Turn them after a few minutes to get a crust on both sides. 3. While the meat is frying, chop the onion as finely as you can. Once the meat is browned, add the onion on top of the meat. Let everything cook, stirring occasionally, until the onion softens and turns golden. 4. When the onion is sautéed, cover everything with water. Put the lid back on and let it simmer over medium heat until the meat is tender. The cooking time depends on the thickness of the slices, but it generally takes at least 40 minutes. Check occasionally and add water if it reduces too much. 5. When the meat is cooked through and a fork easily pierces it, add the two tablespoons of tomato paste. Stir to distribute evenly. 6. In a small bowl, place the flour and dilute it with a little cold water. Mix well to avoid lumps. Pour this mixture over the meat and sauce, and stir immediately to thicken evenly. Let it cook for another 15 minutes without a lid, stirring occasionally. 7. When the sauce has reached the desired consistency, add the garlic sliced thinly or crushed, according to your preference. Finally, add the chopped parsley. Taste and adjust the salt or pepper if needed. Why I make this recipe often It's a dish I can rely on when I want a warm and filling meal. The pork tenderloin is tender, and the sauce pairs well with any simple side dish. The ingredients are always easy to find. I also like it because I don't have to stand by the stove constantly, just check in from time to time. Tips and Variations Tips 1. Don't cut the slices too thin, or they will dry out. About the width of a finger is sufficient. 2. Taste the sauce towards the end and adjust the seasonings. 3. If you want a thinner sauce, use less flour. If you want it thicker, let it cook uncovered. Substitutions 1. Instead of tenderloin, you can use pork chops or leg, but tenderloin remains more tender. 2. If you don't have paprika, you can omit it or use a little hot paprika for a stronger flavor. 3. Fresh parsley can be replaced with lovage or omitted. Variations 1. You can add 1-2 grated carrots along with the onion for a bit of sweetness. 2. If you want a more aromatic sauce, add a few sprigs of thyme while cooking. 3. For a richer flavor, you can replace some of the water with vegetable broth. Serving Ideas 1. It pairs best with mashed potatoes, but it's also good with rice or short pasta. 2. A slice of fresh bread helps to "clean up" the sauce from the plate. 3. If there are leftovers, it can be reheated the next day alongside simple polenta. Frequently Asked Questions Does the meat need to be browned at the beginning? Yes, for better flavor and a more appealing color in the sauce. If you don’t brown it, the final texture and taste will be bland. Can I use granulated or dried garlic? You can, but I recommend fresh garlic. The flavors are more intense with raw garlic. The sauce turned out too thick. What can I do? You can thin it with a little water or hot broth, mixing well. If it's too thin, let it simmer uncovered. If I don't have tomato paste, can I use tomato purée? Yes, but add it gradually and taste as you go, so it doesn't become too sour. Can I freeze the dish? I do not recommend it; pork in this type of sauce does not retain its texture and flavor after freezing. It's better consumed fresh or refrigerated within 1-2 days. Nutritional Values Estimated per serving: approximately 350-400 kcal Protein: 28-32 g Fat: 16-20 g Carbohydrates: 20-25 g The values are estimates and depend on the exact amount of meat, flour, and oil used, but the recipe is not very heavy or fatty if no extra oil is added. Storage and Reheating Pork tenderloin with sauce can be stored in the refrigerator in a covered container for up to 2 days. Reheat over low heat, adding a little water if the sauce has thickened. I do not recommend freezing, as the sauce with flour and the meat change texture. It is best served fresh or the next day.

Pork tenderloin with sauce

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