Pork tenderloin with madeira and sage
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- butter
- for frying olive oil
- 2 pork tenderloinstrimmed and patted dry
- 200ml madeira
- a bunch sageleaves picked and chopped
Nutrition: per serving
- kcal290
- fat12.4g
- saturates5g
- carbs1.4g
- sugars0.3g
- fibre0g
- protein34.2g
- salt0.3g
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.
