How to roast pork tenderloin. Pork tenderloin - cooking recipes. Baked pork tenderloin

Pork tenderloin is a very soft and juicy meat, the dishes from which come out simply delicious. How to cook deliciously pork tenderloin, read below.

Pork tenderloin in foil in the oven

Ingredients:

pork tenderloin - 500 g;
natural honey - 2 tbsp. spoons;
granular French mustard - 3 tsp;
freshly squeezed lemon juice - 40 ml;
garlic - 2 cloves;
olive oil - 40 ml;
salt;
pepper.

Preparation

Salt and pepper the washed and dried pork tenderloin. For the marinade in a small container, mix lemon juice, olive oil, honey, mustard and a pinch of pepper. Pass the peeled garlic through a press and add to the mixture. Knead everything thoroughly.

Now we return to the meat: we place the prepared tenderloin in a heat-resistant container lined with foil, pour the marinade on top. Then we wrap the meat tightly with foil and leave for 30 minutes to marinate. After the time has elapsed, we send the form to the oven and bake for half an hour at 200 degrees. After that, open the foil and bake the meat until golden brown, periodically pouring sauce over it. Serve baked pork tenderloin with fresh vegetables.

Pork tenderloin medallions

Ingredients:

pork tenderloin - 600 g;
vegetable oil - 40 ml;
bacon plates - 8 pcs.;
green onion stalks - 4 pcs.;
- 200 ml;
flour - 1 tbsp. a spoon;
fat cream - 200 ml;
- 1 tbsp. a spoon;
salt;
spices.

Preparation

We immediately heat the oven to 180 degrees. Place the pan on the fire. Cut the pork tenderloin across into 8 pieces. We wrap each of them with a strip of bacon. We fasten it with a toothpick or tie it with a thread 2-3 times. Salt, pepper and press the pieces a little against the cutting board with the palm of your hand. Pour butter in a frying pan and fry the pork pieces in bacon for 3 minutes on each side. Place the fried meat in a mold, cover with foil and put in the oven for 20 minutes. For the sauce, chop the onion, put half in the pan where the meat was fried. Pour flour there and heat over medium heat for about 1 minute, stirring occasionally. Now pour in the apple juice and bring to a boil. Add cream, mustard and stir thoroughly. Reduce the fire and let the sauce thicken a little. We free the finished medallions from threads and toothpicks, put them on a dish and pour over the sauce.

Since ancient times, the best part of pork has been the tenderloin. From the name it becomes clear that this part of the carcass is cut out from somewhere. This is indeed the case. It is located in the lumbar region of the body, near the spine, on top of the kidneys. Consider what is prepared from it.

Pork tenderloin

In the process of life of the animal, this muscle is practically not involved. As a result, it remains soft and tender throughout the entire existence of the animal. The tenderloin has a pronounced meaty taste and a sweetish aftertaste, which gives the cooked dishes a spice. The only drawback is the high calorie content of the cooked dishes.

There are many recipes for making pork tenderloin. Basically, this product is fried or baked. Cooking does not require any special culinary skills. There is only one rule - do not overcook or overexpose the meat on the fire. If this condition is met, an excellent result awaits you.

Classic pork tenderloin in a pan

To prepare this classic dish, you need to take a pound of tenderloin, remove all films from it and rinse under cold water. Wrap a piece of meat in a thick towel and dry it. Chop the fillets along the grain into 1 cm thick slices.

Peel the onion and garlic. Cut the onion into half rings, and chop the garlic into small pieces.

Heat olive oil in a frying pan over low heat. We spread the layers of meat in a frying pan in one row and cook until golden brown on both sides of each piece. Then we spread the onion and garlic. We stir everything.

Simmer until the onions are browned.

Reduce heat to minimum, add salt and pepper to taste. Add mustard powder. Stir everything well in a frying pan and continue to fry for another fifteen minutes.

Move the fried tenderloin to the dish. Add fresh vegetables and green peas to it.

Pork tenderloin fried with vegetables

This product is very moody in preparation. The main danger is to overcook the meat and dry it. A recipe for making tenderloin with vegetables will help to avoid this and properly prepare the dish.

We prepare our meat. Cut off the film and rinse it under water. We cut the meat into plates along the fibers. Then, already across the fibers, chop it into strips.

Pour into a frying pan vegetable oil and heat over medium heat. Add chopped meat to the heated oil. Stir it all over the surface of the pan. In the process of cooking, we mix our cold cuts. Cook until a golden crust forms on all the pieces.

At the same time, we will prepare the vegetables. We clean the onion and its mode in half rings. Washed and peeled of seeds and partitions bell pepper chop into cubes. Pour boiling water over the tomatoes and peel them. Cut out the hard core with a knife and finely chop the tomato pulp.

Add cooked onions to the cold cuts. Stir everything and bring the onion to a ruddy color. After that, pour in the bell pepper and cook for about 5 minutes, while continuously stirring our dish.

We fall asleep tomatoes. Add salt, pepper, spices. We continue to fry until the tomatoes are ready. They should be completely boiled to make a sauce.

Such a dish will be equally tasty with any side dish.

Stir-fried tenderloin with gravy

The most popular dish since the Soviet era is pork tenderloin roast with gravy. The secret of its popularity lies in its ease of preparation and versatility. It works equally well with any side dish. And gravy replaces any sauce.

Prepare the tenderloin and cut into medium pieces. Heat the frying pan over medium heat without oil. Put the sliced meat in a skillet and stir during cooking. Remove the resulting fatty meat juice from the pan. We collect it in a separate dish.

Peel the onions and cut them into half rings. Peel and rub the carrots on a coarse grater. We mix our vegetables and add salt, pepper, spices to them. Add our spicy vegetable mixture to the meat in the skillet.

Together with it, pour the meat juice into a frying pan. Add tomato paste... Simmer everything over medium heat for twenty minutes. Add a glass of sour cream, continue to cook the meat with gravy for about 45 minutes.

Finely chop the greens. Sprinkle over the toast before serving.

On a grill pan

Recently, recipes for cooking meat using a grill pan have gained wide popularity. Pork tenderloin can also be cooked in this dish. It is necessary to take a grill pan with a thick bottom. It keeps heat better, although it heats up for a long time.

You need to take one kilogram of pork tenderloin and cut it along the fibers into one centimeter thick plates. We spread the meat in a deep bowl.

Add finely chopped garlic, spices, three lemon zest, olive oil, mustard, soy sauce or teriyaki to it. Mix all the contents with our hands and rub the resulting mixture into the meat. Leave the tenderloin in the marinade and let it brew for twenty minutes. The meat should turn slightly white.

Take a grill pan and rub it with a little vegetable oil. Heat over medium heat. Put our pickled tenderloin pieces in the pan. Salt and pepper if necessary. Fry for three minutes on each side.

Put the finished fried meat on a plate and cover with foil on top. Bend the edges of the foil over the edges of the plate. Leave the meat to ripen for twenty minutes. During this time, the meat will warm up and all the juice will remain inside each piece.

It is better to serve such meat in combination with grilled vegetables.

Home-style roast

Rinse the tenderloin and dry it with a cloth towel. Mode across the grain into medium pieces. Peel and dice the onions. Peel the carrots and chop them into medallions.

In our case, we will cook in a cauldron with a thick bottom. Pour olive oil into it and heat it over high heat. We spread the sliced meat in a cauldron. Cook until golden brown on pieces of meat, stirring it every three minutes.

When the meat is ready, add carrots and onions. We thoroughly mix everything in the cauldron. Reduce heat to medium. Cover tightly and cook until the onion is translucent.

Meanwhile, peel the potatoes and cut them into large cubes. We put it in a cauldron. Add salt and pepper. We mix everything well and fill it with half a glass of water. Close the lid tightly and cook for twenty minutes.

Put ¾ of boiling water in a ladle. We dilute tomato paste, salt, sugar in it. After the time has elapsed, add the broth to the cauldron. Simmer for five minutes over low heat.

Sprinkle each portion with finely chopped herbs before serving.

For the secrets of frying pork tenderloin, see the next video.

There are practically no parts in the pork carcass that would not be used for cooking - the knuckle can be baked, the ears can be smoked, and the jellied meat can be cooked from the legs. But, of course, most of all gourmets value pig meat, or rather, its loin, so every cook needs to know how to fry pork tenderloin in a pan. The main task in this case is not to overdry the tender meat and at the same time let it cook properly.

The classic recipe for pork tenderloin in a pan

Ingredients

- 0.5-0.6 kg + -
- 4 teeth + -
- 1 tsp + -
- 1-2 pcs. + -
- pinch + -
- pinch + -
- for frying + -

How and how much to fry pork tenderloin in a pan

Wash the pork tenderloin under running water, remove excess films.
Cut the fillets into small layers, about 1 centimeter thick.
Pour vegetable oil into a frying pan and set it to heat over medium heat.
At this time, peel the onion and cut it into half rings or quarters.
Remove the skin from the cloves of garlic and cut it into thin slices.
Load the pork pieces into the pan. They need to be laid in one layer so that the crust that forms during the roasting process seals the juice inside each piece.
After a couple of minutes, turn the pieces over and fry for a while.
Pour in the onion and garlic plates, mix everything and fry until the onion and garlic acquire a characteristic golden hue.
Reduce heat to moderate. Salt our dish, add black pepper and mustard powder. Mix everything and fry the meat for another 15 minutes.

Put the finished dish on portioned plates and put the side dish here. Fresh vegetables or green peas are best combined with such meat.

Fried pork tenderloin with vegetables in a pan

The juiciness of pork tenderloin depends on many factors, and even a small oversight in the actions of a culinary specialist can lead to spoilage of an expensive product. To avoid this situation, you can play it safe and cook meat along with vegetables.

Ingredients

Pig tenderloin - 0.5 kg;
Bulgarian pepper - 1 pc.;
Yellow or white onions - 2 pcs.;
Tomatoes - 1 medium fruit;
Sunflower oil - for frying;
Pepper, salt and spices to taste.

How to deliciously cook pork tenderloin in a skillet

Rinse the tenderloin under running water and remove unwanted films.
First, cut the meat into not very thick layers, and then cut them into strips.
Pour vegetable oil into a wide frying pan and put it on a medium-high heat.
When the oil warms up, spread the cold cuts, trying to evenly distribute it along the bottom. Stir from time to time and fry until a small crust appears.
While the meat is browning - we are engaged in vegetables. Remove the husk from the onion, wash it and cut into half rings.
Cut off the cap of the bell pepper, cut out the seed part. Cut the sweet pepper into small strips or small squares.
Scald the tomatoes and peel them off. Remove the central hard part and chop the pulp a little with a knife.
Add the onion to the meat and fry until the vegetable acquires a golden hue.
Add bell pepper to this. Fry for a few more minutes, stirring constantly.
Load chopped tomatoes. Salt, pepper, add the necessary spices. Simmer the dish until the tomatoes are completely dissolved and turn into a sauce.

You can substitute soy sauce for the salt in this recipe. In this case, the food will get a bloom. asian food and can be served with rice. Mashed potatoes also go well with such pork.

Pork tenderloin medallions in a skillet

You have probably seen more than once in cooking shows or video tutorials how renowned chefs prepare meat medallions. This dish can be completely prepared on your own, all you need is pork tenderloin, a couple of additional ingredients and some free time.

Ingredients

Pork (tenderloin) - 400-500 g;
Cognac - 40 g;
Garlic - 1-2 cloves;
Salt and pepper to taste;
Refined vegetable oil - for frying.

How to fry pork tenderloin medallions

We wash the pork tenderloin, remove all films, especially thick ones. Cut into fairly large pieces about 3-5 centimeters wide.
Dry each piece with paper towels or napkins. We put the pieces vertically and press them down on top with our hand so that they flatten a little.
Sprinkle with salt and pepper. You can also use your favorite pork spices.
Pour oil into the pan, heat it over maximum heat, then reduce it to medium.
Gently spread the pork pieces vertically and fry on each side for 5 minutes.
Remove the skin from the garlic, cut it in half and add it to the pan, when there are a couple of minutes left until the end of cooking.
Pour in the cognac, set it on fire as carefully as possible. If it works out, while it is on, turn the pieces over to the opposite side again.
We take out the medallions from the pan, wrap them in several layers of foil and let them sweat for a few more minutes. Then we serve it to the table.

To protect yourself from surprises, keep a lid next to the pan. If the flame seems too high to you, you can cover the frying pan with it at any time and thus extinguish it.

Pork tenderloin rolls with bacon in a pan

There are many recipes for bacon rolls, but the most delicious dish is obtained if you use pork tenderloin. These two ingredients complement each other perfectly to create a culinary masterpiece.

Ingredients

Pork tenderloin - 400-500 g;
Bacon (raw smoked) - 4-5 pcs.;
Granulated garlic - 1 tsp;
Salt and pepper to taste.

How to make pork tenderloin rolls with bacon

We wash the tenderloin, remove the films and dry it a little with a paper towel.
Cut the fillet lengthwise into 4-5 thin layers (use a very sharp knife, so the pieces will be smoother).
Sprinkle all the layers with salt, pepper, garlic, and other spices of your choice. Rub each piece a little.
Put a piece of bacon on each layer, and then twist the rolls so that the bacon is outside.
We pierce each roll with a skewer or a long toothpick.
Pour quite a bit of vegetable oil into the pan (you don't have to) and set it to warm over medium heat. After a while, we lay out our rolls so that they stand on the surface of the pan as if with an edge.
Fry the rolls on each side for 5 minutes.
Preheat the oven to 200 degrees, cover the baking sheet with foil and put the rolls on it. We bake them for another 15 minutes, and then serve.

Now you know how to fry pork tenderloin in a pan. Remember that this meat is very tender, and therefore can easily be overdried. Be sure to keep track of the cooking time and do not overcook the fillets, otherwise even the slightest delay can ruin the whole dish.

Pork tenderloin is the softest and most tender meat of all pork. Tenderloin is just great for frying in a pan, it is almost impossible to spoil it - the result is always juicy and not tough.

The best result will be if you take non-frozen meat, but in principle, frozen tenderloin is also suitable, it is important to defrost it before cooking and drain the liquid.

01. Fresh pork tenderloin

First, you need to fidget the tenderloin, be sure to reproach, into small pieces of thickness - no more than 1 cm in thickness. Such a small thickness will allow the meat to be quickly fried, and the faster the preparation takes place, the more juicy the result is. After the meat is cut, it must be salted (to taste) on both sides.

02. The tenderloin is not cut into thick slices

03. Tenderloin just put in a pan in a lot of oil

Fry over medium or high heat for 5-8 minutes (5 if the pan is warm and 8 if cold).

05. Ready juicy fried pork tenderloin

As a side dish for fried tenderloin, it is perfect: potatoes (fried, boiled and mashed potatoes), buckwheat, rice, pasta, vegetables or just bread.

Ingredients

Pork tenderloin
Vegetable oil

Pork tenderloin is the softest and most tender meat of all pork. Tenderloin is just great for frying in a pan, it is almost impossible to spoil it - the result is always juicy and not tough.

The best result will be if you take non-frozen meat, but in principle, frozen tenderloin is also suitable, it is important to defrost it before cooking and drain the liquid.

01. Fresh pork tenderloin

02. The tenderloin is not cut into thick slices

03. Tenderloin just put in a pan in a lot of oil

Fry over medium or high heat for 5-8 minutes (5 if the pan is warm and 8 if cold).

05. Ready juicy fried pork tenderloin

As a side dish for fried tenderloin, it is perfect: potatoes (fried, boiled and mashed potatoes), buckwheat, rice, pasta, vegetables or just bread.

brutalcooking.com

What to cook from pork tenderloin quickly and tasty? A selection of the best recipes

What to cook with pork tenderloin? Surely every hostess asked such a question at least once in her life. There are so many options for preparing a variety of pork dishes that you can simply get lost in this culinary forest. Especially for you, we have made a selection best recipes- from simple and very tasty to exquisite.

Stir-fried meat with assorted vegetables

We begin our culinary tour by looking at how to cook a pork tenderloin in a pan. Pork roast with vegetables goes well with any side dish, and it can be served as a separate dish.

0.5 kg pork tenderloin;
tomato paste;
carrot;
refined sunflower oil;
purified water;
blend of spices.
Rinse the tenderloin, dry and cut into portions.

Peel and cut the vegetables: the onion - in half rings, and the carrots - into thin strips.
On the sunflower oil fry the meat on the middle burner level.
When the pork has acquired a golden hue, add the onions to the pan.
Salt and spread the seasonings, mix.
After a few minutes, we send the carrots to the rest of the ingredients and mix. Cover the frying pan and simmer the meat and vegetables until tender.
Now let's add tomato paste and purified water. Determine the amount based on how liquid you want to make the fry. Or you can first dissolve the paste in water, and then add it to the pan.
We simmer the frying for twenty minutes and serve with your favorite side dish.

Delicate chops for the festive table

Are you planning a festive feast and are you wondering how to cook pork tenderloin quickly and tasty? There is no need to open America again and look for intricate recipes. Classic chops are an ideal option for a meat dish for a festive table.

0.5 kg pork tenderloin;
2 eggs;
3-4 tbsp. l. sifted flour;
vegetable oil;
allspice ground pepper.

Preparation:

Rinse and dry the tenderloin. Cut the meat into slices no thicker than 1.5 cm. Tip: for the chops, it is better to choose fresh pork, then they will be juicier and tastier.

Rub each piece of meat with salt and pepper, and then beat it off. Pre-cover the pork with food wrap, so that during the work with a kitchen hammer, the meat does not break and scatter throughout the kitchen.
Let's prepare the breading and batter. It's simple: put the sifted flour in one container, and beat the eggs in the second.
Heat oil in a frying pan and add the chops. Before that, dip each piece on all sides in egg batter, and then bread in flour.
Fry our chops on both sides until tender.
Here we have such a beautiful and incredibly tasty meat dish.

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The subtleties of French cuisine

Tired of the usual French meat and want some variety? We show you how to cook pork tenderloin in the oven with cranberry sauce. This French dish will impress the heart of any gourmet.

0.3 kg pork tenderloin;
100 ml of dry red wine;
salt;
150 g of cranberries;
3-4 garlic cloves;
a blend of spices to taste.

To prepare this dish, we need an oblong tenderloin. We wash it and dry it.
Peel the garlic cloves and cut them lengthwise into four parts.
On the entire surface of the tenderloin, make small "pockets" with a knife and put garlic cloves in them.

Rub the meat with spices and salt.
We wrap the tenderloin with cling foil and send it to the oven. We bake pork for half an hour at a temperature threshold of 180-190 °.
In the meantime, let's get down to the highlight of our dish - sauce. Heat the wine over low heat.
Put the cranberry berries in the wine.
When the sauce boils, lower the heat and gently mash the berries with a spoon.
Season the sauce lightly and cook, stirring occasionally, until it thickens.
Cut the baked meat into portions and season with cranberry sauce on top.

Pork with prunes - what could be better?

The combination of ingredients such as pork or beef and prunes has already become traditional. Indeed, meat baked with prunes always turns out to be incredibly aromatic, juicy and tender. Let's try?

8-9 pcs. prunes;
7-8 st. l. cognac;
2 tbsp. l. purified water;
olive oil;
200 ml of cream (preferably 12%);
4 tbsp. l. milk;
2 tsp corn starch;
2 tbsp. l. soy sauce;
salt;
ground black pepper.
In a deep saucepan, combine water and 4 tbsp. l. brandy, put the prunes and put on the fire. Leave 2-3 pcs. prunes for the sauce.
Cook the prunes for five minutes and remove.
Rinse and dry the tenderloin. Let's cut it in two.
On the first slice, spread the prunes along the center.

Cover the meat with prunes with the second slice. And so that the roll does not turn around, we fasten it with toothpicks.
Fry the roll in olive oil until golden brown. This will take approximately 3-4 minutes on each side.
Now wrap the pork in foil and place on a baking sheet. We bake the meat for twenty minutes at a temperature threshold of 190 degrees.
Until then, let's make a delicious sauce. In the saucepan where the prunes were cooked, pour 4 tbsp. l. cognac and put 2-3 pcs. berries.
Now add the cream and soy sauce. Mix and place on the stove.
Separately dilute corn starch in chilled milk.
Add the milk mixture to the saucepan, stir and wait for the sauce to boil.
Salt the sauce and season with pepper.
Cut the finished meat, pour over the sauce and serve.

Read also:

Now you know what to cook with pork tenderloin. All recipes are easy to use and do not require any special financial costs. Pamper your household with exquisite and spicy meat dishes! Cook with pleasure and bon appetit!

How to cook a delicious pork tenderloin?

Pork tenderloin is considered the most tender, soft and dietary meat. It prepares quickly and always tastes great.

We offer a couple of recipes delicious dishes from pork tenderloin, which will certainly appeal to you.

How to quickly and deliciously cook pork tenderloin in a pan?

pork tenderloin - 540 g;
refined sunflower oil - 65 ml;
freshly ground black and allspice - 1 pinch each;
coarse salt - 2 pinches.

Rinse fresh pork tenderloin with cool water. Wipe off the moisture with napkins, cut the meat across the fibers into slices about one and a half centimeters thick and beat them off a little, hitting each piece covered with cling film several times with a culinary hammer.

Heat unscented sunflower oil in a heavy cast-iron pan and put slices of tenderloin in it. Let the meat brown for a couple of minutes on each side. Then we put the food on a plate, add salt and pepper it with two types of ground pepper and can serve, adding, if desired, a side dish, fresh vegetables, or simply seasoning with sauce.

How to cook delicious pork tenderloin in the oven?

pork tenderloin - 540 g;
liquid honey - 70 g;
grain mustard - 40 g;
lemon juice - 40 ml;
sunflower oil without aroma - 40 ml;
garlic teeth - 4 pcs.;
a mixture of Italian dry herbs - 2 pinches;
coarse salt and freshly ground black pepper - to taste.

First, we will tell you how to deliciously marinate pork tenderloin. To do this, rinse the meat with cool water, wipe it off the moisture with a towel and season the chunk with coarse salt, pepper and dry aromatic Italian herbs. Rub the spicy mixture over the entire surface of the pork and leave for a few minutes. Meanwhile, mix the grain mustard with honey and lemon juice, add the peeled garlic teeth pressed through a press and stir. Rub the pork tenderloin with the resulting spicy mixture and place it for a couple of hours in a container suitable for pickling.

Over time, we spread the meat together with the marinade on a double-folded piece of foil, seal it as tightly as possible and place it on a baking sheet heated to maximum oven temperatures. After ten minutes, lower the temperature to 180 degrees and bake the pork tenderloin for another twenty minutes. Now we unfold the foil and let the meat brown for another fifteen minutes.

The food can be served both hot, by cutting it into portioned slices, or as a component of cold cuts. In the latter case, let the meat slice cool and cool it additionally for several hours in the refrigerator.

Pork tenderloin medallions pan-fried with cranberry sauce

Pork medallions fried in a pan is a great portioned dish. To prepare it, you will spend a minimum of time, and as a result, you will get the maximum taste and pleasure. And if you have cranberry sauce prepared in advance in your fridge, then this dish will not be ashamed to serve to the most fastidious gourmets. Today I will tell you step by step how to make pork tenderloin medallions so that they are juicy and tasty.

Preparation

We will prepare pork tenderloin medallions using this recipe. The fact is that this muscle, located in the back of the animal's lower back above the kidneys, almost never undergoes serious stress, therefore it is this part of the carcass that is the softest, most tender and juicy.

We will clean the pork tenderloin of films and fat, wash it and dry it with a paper towel. Next, cut across the fibers into slices about one and a half centimeters thick and send them to the pan with well-heated olive oil. We will fry the pork medallions over high heat, on both sides, for 1.5 - 2 minutes on each side.

Put the finished meat on a preheated plate, sprinkle with salt, allspice and fresh herbs on both sides. Top with cranberry sauce and serve... If you do not currently have fresh herbs, you can use dried herbs as well.

If you cook this dish from fresh meat, then you do not need to salt or marinate it in advance, so that the meat juice does not leak out and the meat turns out to be more juicy. But, if the tenderloin was previously frozen, then it can be pickled in soy sauce with garlic for 2 - 3 hours, and then fry.

Fresh meat medallions turn out to be more juicy and tasty, they do not even need to be beaten off additionally, since they are already very soft, and cook very quickly.

In general, with a good sauce, this simple pan-fried dish will turn into a delicious one, as in the top photo.

Serve with almost any side dish... Boiled rice, fried potatoes, or cheese cones are best. Bon Appetit!

marishkiny-rezepty.ru

Pork tenderloin in a pan

The recipe is dedicated to all meat lovers. Today I'll show you how to cook a pork tenderloin in a pan like it's a restaurant-grade dish! You will definitely charm guests and households with it!

INGREDIENTS

Pork tenderloin 0.5 Kilogram
Vegetable oil 50 Milliliters
Salt To taste
Ground black pepper To taste
Rosemary 1 Part
Thyme Part 1

Tender pork tenderloin is easy and simple to prepare, the main thing is to follow all the steps. So, to begin with, let's dry the tenderloin with a paper towel so that it fries better.

After that, cut the tenderloin into small pieces 1 cm thick. An important detail is that the pork must be cut across. The small thickness will keep the meat juicy and tasty.

Season the chopped pieces with salt and pepper to taste on both sides so that the spices are evenly distributed over the entire surface.

Pour vegetable oil into a well-heated frying pan and put our pork tenderloin there. Add rosemary and thyme with the meat. Fry for 8 minutes over medium heat, turning over.

The dish is ready, bon appetit!

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