Ingredients
- butter
- olive oil for frying
- pork tenderloins 2, trimmed and patted dry
- madeira 200ml
- sage a bunch, leaves picked and chopped
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Heat a knob of butter and a glug of oil in an ovenproof frying pan. Season the tenderloins and brown really well on all sides, to form a good crust. Add the madeira, then transfer to the oven for 15-20 minutes, until the pork is cooked through. (If you have a meat thermometer, the internal temperature should reach 68C.)
-
Step 2
Remove the meat from the pan, cover with foil and rest for 10 minutes. Meanwhile, reduce the pan juices with another knob of butter on a low heat, and season.
-
Step 3
To serve, cut the pork into thick slices and arrange on a warm platter. Dress with the pan juices and lots of freshly chopped sage.
Nutritional Information
- Kcals 290
- Carbs 1.4g
- Protein 34.2g
- Fat 12.4g
- Sugars 0.3g
- Salt 0.3g
- Saturates 5g
