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Pork tenderloin, cauliflower puree and broccoli

Even if you aren’t the most skillful when it comes to the kitchen you should have no problem cooking this juicy pork tenderloin recipe. Belive it or not, it’s possible to prepare a sophisticated and delicious dish without much experience or fancy ingredients. And that is exactly what we’re going to prove with this recipe.

First off – take a look at this sexy pork tenderloin video we made

Looks good, doesn’t it? Ok let’s get ready, we’re going to have a lot of fun with this pork recipe.

Cooking pork tenderloin the right way – pink

The highlight of the dish is pork tenderloin. It’s a cut of meat that is so tender, you could literally burn it and it would still be tender (do not try it though)! And the best part of it is, that you don’t even have to burn it. For best results we recommend slightly »under« rather than overcooking it.

Preparation and cooking

When you have the whole cut (which we recommend getting), just cut it in half. Season it well with salt, pepper, put it in a nice hot frying pan and let it fry. Turn it around a few times to get an even crust and that’s it. For how long you’re asking? You can check the internal temperature with a probe thermometer. But if you don’t have any, just check the middle part (where you cut it in half) of the loin. When it’s starting to get white, fry it for another minute or two, then let it rest for 15 minutes. You should get nice and juicy medallions. And don’t panic if it’s still a little bit pink. That’s how it should be! And if too pink, you can still fry it for another minute.

Season your pork tenderloin well

The meat part is out of the way, now let’s make the cauliflower purée. Chop the cauliflower and cook it in salted boiling water until it’s tender to the fork. Salt. Butter. Blend. Done. Broccoli? Chop it in small pieces and fry it on butter. Add salt, pepper and dried chilli according to your taste. Simple right?

Pork fillet with a tasty well seasoned crust

Roasted broccoli and cauliflower puree to ballance out the meal

Nothing too fancy going on here really. Break the vegetables into flourettes and give the cauliflower a nice thorough boil until tender. Season it with the classic salt and pepper, add some butter and blitz it like no tomorrow. Boom, creamy cauliflower done.

The broccoli is going to be a bit funky and crunchy this time. Add it to your frying pan with where your tasty porky fond is lying and waiting. Add some extra oil and butter and try the broccoli until it gets nice and brown around the edges and finish it with some chili flakes.

All that’s left now is to get fancy with your plating and impress some people that have yet to see your final form.

Sestavine

  • Pork tenderloin

  • Broccoli

  • Cauliflower

  • Butter

  • Salt

  • Pepper

  • Dried chilli

Useful tip for cooking pork tenderloin

  • Pork tenderloin is very similar to fillet mignon in terms of tenderness, however it’s about half the price. It’s also easier to prepare, because you don’t have to worry about overcooking it and ruining the steak. In case you have the whole cut, make sure to slightly twist the thinner end. This way it will cook evenly across the whole fillet. Watch the video to see how we did it.
  • Ask your butcher to remove the silver skin off of the tenderloin or if you feel confident, try it yourself. Here is a nice instructional video on how to do it yourself at home!

Looking for more pork recipes?

If you’re looking for something similar that will tickle your fancy in the kitchen we recommend this crispy and imposing porchetta recipe for special occasions and only the ones you love the most.