The pork tenderloin, also known as the fillet or gentleman’s cut, is located across the rear of the spine stretching 2/3 of the way through the loin and back into the ham. It’s one of the most tender cuts of pork because the muscle is used for posture as oppose to locomotion. It doesn’t have a lot of fat making it susceptible to drying out.
1. Remove the tenderloin from the fridge 30 minutes before cooking it to let it come down to room temperature. Preheat the oven to 375°F and season the pork with 1-2 teaspoons of salt and pepper.
2. When the oven is preheated, heat 2-3 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Sear the meat on all sides until they have nice color then remove from the heat and place into the oven. Roast the pork for 25-30 minutes or until the internal temperature reaches 160°F being careful not to overcook the meat, pork tenderloin can dry out easily.
3. Place the pork in a plate and tent with some foil to rest while you make the apple gravy. Place the skillet onto medium-high heat and add 1/4 cup of beef stock then use a whisk to scrape up all the pork drippings. Add 2 tablespoons of apple jelly, 1 tablespoon of garlic paste, and ½ a tablespoon of dijon mustard. Whisk all the ingredients until combined.
4. Add 1 cup of chicken stock and simmer for 10-15 minutes until slightly reduced then add some fresh thyme leaves, 2 tablespoons of butter, and whisk in 2 tablespoons of flour. When starch molecules come into contact with water they clump up. If you get some lumps in the gravy don’t worry just keep whisking until the butter is fully incorporated. Season with salt and pepper as needed.
5. Simmer the gravy until it reaches your desired consistency then strain the gravy into a measuring jug with a fine-mesh sieve. Cover to keep warm and simply stir when you’re ready to use it. Store the gravy covered in the fridge for up to 3 days or freeze for up to 6 months.
- 1 Pork tenderloin, between 1 ½ and 2 lbs
- Sea Salt & Black Pepper
- 3 tablespoons of olive oil
- 1 cup Chicken broth
- 1/2 tbsp tablespoon Mustard
- 1 tablespoon Garlic puree
- 2 tbsp apple jelly
- 2 tablespoon of unsalted butter
- 2 tbsp plain flour
- 3 sprigs of fresh thyme leaves
- Season the pork tenderloin generously with salt and pepper and preheat your oven 375°F.
- Place an ovenproof skillet onto medium-high heat and bring the olive oil up to heat in there and sear the tenderloin on all sides.
- Place the skillet into the preheated oven and bake the tenderloin for 20 minutes or until the internal temperature reads 160°F.
- Remove the tenderloin from the oven, move it to a plate, then cover with foil to rest.
- Place the same skillet onto medium heat and add the chicken broth. Bring it to a simmer.
- Use a whisk to scrape all the remains off the bottom of the pan to it incorporate with the broth for extra flavor.
- Add the mustard, garlic puree, and the apple jelly then whisk to combine.
- Bring to a simmer and add the fresh thyme
- Melt in a tablespoon of butter and whisk in the flour then simmer the sauce for around 10 minutes or until thickened like gravy.
- Slice the pork into medallions and serve topped with the sauce.