Pork tenderloin with madeira and sage

Name: Pork tenderloin with madeira and sage
Total time: 50 min
Ingredients: butter; olive oil for frying; pork tenderloins 2, trimmed and patted dry; madeira 200ml; sage a bunch, leaves picked and chopped

50 minutes
serves 4
Easy

This recipe for pork tenderloin with madeira and sage comes from Hill & Szrok, London and makes a great main course for entertaining

May 6, 2016 at 11:36 am

Ingredients

butter
olive oil for frying
pork tenderloins 2, trimmed and patted dry
madeira 200ml
sage a bunch, leaves picked and chopped

Method

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.