The ultimate roast pork tenderloin

Name: The ultimate roast pork tenderloin
Yield: Serves 6-8
Cuisine: French
Ingredients: 6 tbsp sugar; about 40 ripe cherries, pitted; squeeze of lemon juice; 6 peppercorns, 1 dried red chilli (all optional); hoisin sauce; 250 ml stock; 2 pork tenderloins; 2 tbsp salt; splash of kirsch (optional); 100 ml crème fraîche or double cream; 6 juniper berries,

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Tenderloin or fillet of pork has become an everyday cut in Britain, but treated with care and roasted whole it becomes something very special. We serve the pork fillets with a simple cherry sauce made in the pan while the pork is in the oven, and spätzle.

Ingredients

6 juniper berries,
6 peppercorns, 1 dried red chilli (all optional)
2</

Europe
France
Main course
Gluten-free
Mediterranean

Method

When guests ask how we have cooked the pork to make it so tender and succulent, I usually give the credit to the tastiness of French pigs, but there is more to it than that. The secret is brining the tenderloins for a couple of hours by immersing in a salt and sugar solution. The spices give an extra depth of flavour, but are not necessary if you are in a hurry. If using them, crush them lightl