Pork tenderloin with madeira and sage

  • 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



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


  • 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