Perfect Pork Tenderloin

This Perfect Pork Tenderloin recipe creates juicy pork with a rich and creamy bacon mushroom sauce. The homemade double cooked fries add a crisp and fluffy side that works beautifully with the savoury flavours. It is a comforting meal that feels both rustic and special at the same time.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings People

Ingredients

Pork Ingredients:

2 medium pork tenderloins about 500g each
1 tbsp olive oil
1 tbsp butter
1 tsp sea salt
1 tsp black pepper
1 tsp garlic granules
1 tsp smoked paprika
1 tsp dried thyme

Bacon and Mushroom Sauce:

6 rashers smoked streaky bacon sliced
250 g chestnut mushrooms sliced
1 small onion finely diced
2 cloves garlic crushed
150 ml chicken stock
150 ml double cream
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1 tbsp butter
salt to taste
black pepper to taste

Double Cooked Fries Ingredients:

1 kg potatoes large peeled and cut into thick fries
vegetable oil for frying
sea salt

Instructions

Prepare the Fries:

Place the cut potatoes into a saucepan of cold salted water. Bring the pan to a gentle boil and cook for 6 to 7 minutes. The potatoes should soften slightly but still hold their shape.
1 kg potatoes
Drain the potatoes carefully and leave them to steam dry for 10 minutes. Next, place them onto a tray and chill in the fridge for at least 30 minutes. This helps create crisp fries later.
Heat the oil to 140°C. Fry the potatoes in batches for 5 to 6 minutes until pale and lightly cooked. Remove them with a slotted spoon and drain on kitchen paper.
Set the fries aside while you cook the pork and sauce.

Season the Pork:

Pat the pork tenderloins dry with kitchen paper. Rub them with the salt, pepper, garlic granules, smoked paprika and thyme.
2 medium pork tenderloins, 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic granules, 1 tsp smoked paprika, 1 tsp dried thyme
Heat the olive oil and butter in a large frying pan over a medium-high heat. Add the pork and brown well on all sides. This should take about 8 minutes.
1 tbsp olive oil, 1 tbsp butter
Lower the heat slightly and continue cooking for another 10 to 12 minutes. Turn the pork regularly for even cooking.
Once cooked, transfer the pork to a warm plate and cover loosely with foil. Leave it to rest for 10 minutes.

Make the Bacon and Mushroom Sauce:

Using the same pan, cook the sliced bacon until crisp. Add the onion and cook for 4 minutes until softened.
6 rashers smoked streaky bacon, 1 small onion
Stir in the mushrooms and cook until golden and tender. Add the garlic and thyme, then cook for another minute.
250 g chestnut mushrooms, 2 cloves garlic, 1 tsp fresh thyme leaves
Pour in the chicken stock and scrape any flavour from the bottom of the pan. Let the liquid reduce slightly for 3 to 4 minutes.
150 ml chicken stock
Lower the heat and stir in the cream, Dijon mustard and butter. Simmer gently until the sauce thickens. Taste and season with salt and black pepper if needed.
150 ml double cream, 1 tsp Dijon mustard, 1 tbsp butter, salt, black pepper

Finish the Fries:

Heat the oil again to 190°C. Fry the potatoes a second time until crisp, golden, and crunchy. This should take about 3 to 4 minutes.
vegetable oil
Drain the fries well and sprinkle with sea salt.
sea salt

Serve:

Slice the pork tenderloin into thick medallions and arrange on warm plates. Spoon the bacon and mushroom sauce generously over the pork.
Serve immediately with the double cooked fries and your chosen vegetables

Equipment

Nutrition