Originally Posted by kezlehan
Don't want to hijack the thread, but wasn't sure if I warranted making a new one.
I'm cooking a pork fillet for Christmas. Only for 3 of us so about 500g. Wanted to cut slits in it and stuff in garlic, or thinking of making a garlic and BBQ sauce mixture to rub on top.
If I JUST put garlic in it (plus salt and pepper for seasoning), how would I roast the fillet without it being too dry? Would I cook it in some sort of liquid?
Thanks and hope this is ok.
You should be able to cook the pork tenderloin pretty fast without it getting dry. When I cook pork tenderloins, I usually use this method.
Cooking the Meat
Season Tenderloin With Salt Pepper
Preheat Oven to 425
Heat a saute pan over meduim high heat
Pour 2 tbsp veg oil into the pan
Sear the tenderloin on all sides till its golden brown(should take about 5 minutes).
Remove from saute pan and place in roasting rack.
Roast till desired doneness(should take 15 to 20 minutes).
If you want a sauce with it. You can try this.
Making the sauce
Once the tenderloin is in the oven, put the saute pan over medium heat.
Saute 1/4 of a medium onion and two minced garlic cloves until fragrant.
Add 1 tablespoon of tomato paste to the onions and garlic and cook a bit more.
Add 1.5 cups chicken broth, 2 tablespoons whole grain mustard, 2 tablespoon honey, 2.5 tablespoons red wine vinegar, 1 teaspoon thyme, and salt and pepper to taste.
Bring this sauce to a boil then simmer it till it reduces down to sauce consistency.