Olive Magazine

Pork tenderloin with madeira and sage

Published: May 6, 2016 at 11:36 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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

Nutrition:
NutrientUnit
kcal290
fat12.4g
saturates5g
carbs1.4g
sugars0.3g
fibre0g
protein34.2g
salt0.3g
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Ingredients

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

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