A whole roasted pork tenderloin is one of the finest things you can put on the dinner table – but the secret to a tender, juicy tenderloin with a beautiful blush of pink lies in how you cook it.
First, the tenderloin is seared in a hot pan with butter and oil, fresh thyme and garlic, so it gets a golden crust and plenty of flavour. It is then finished in the oven at a low temperature, so it keeps its rosy colour all the way through – without turning grey and dull at the edges.
Temperature and cooking time
Slow cooking takes a little longer than simply putting it in at 200°C, but the result is far juicier and ensures the tenderloin keeps its lovely colour.
✔ Perfectly pink: Cook to a core temperature of 60-62°C and let it rest for about 10 minutes – the juices settle back into the meat and you get exactly the right tenderness.
✔ More well done: If you prefer it a little more cooked through, let it reach 64-65°C before resting.
Take care not to overcook it!
Pork tenderloin is a wonderful cut of meat, but if it is overcooked it quickly turns dry and dull. If you don’t like your pork pink, you can happily give it a little longer – just avoid taking the temperature too high, so you keep the flavour and juiciness.
Tip! When you sear the tenderloin, do it quickly and over high heat. If you fry it for too long, the outer layer of the meat dries out and the crust can become too hard.
Serve the juicy pork tenderloin with your favourite sides – it goes perfectly with mashed potatoes, roasted root vegetables or a creamy mushroom sauce. A sure-fire winner for weeknight dinners and entertaining alike.
Whole roasted pork tenderloin in the oven
Ingredients
- 1 good large pork tenderloin (pork fillet)
- 50 g butter
- 2 tbsp oil
- 2 cloves garlic, crushed
- 6 sprigs thyme
- Salt and freshly ground pepper
Method
- Trim the tenderloin of any sinew and silverskin and season with salt and freshly ground pepper.
- Melt the butter in a frying pan with the oil and let it foam up well.
- Add the garlic and thyme and place the tenderloin in the pan. Sear it well over high heat – on all sides. This shouldn’t take much more than 5 minutes in total.
- Transfer the tenderloin to an ovenproof dish, pour the contents of the pan over it and insert a meat thermometer into the thickest part of the meat.
- Finish the tenderloin in a preheated fan oven at 100°C for about 45 minutes – or until it reaches a core temperature of about 60-62°C. At this point the pork tenderloin will be beautifully pink.If you prefer the meat more well done, let it roast to 64-65°C.
- Let the meat rest for about 10 minutes before slicing and serving.
Nutrition
Premium
Hej.
Tak for alle dine skønne opskrifter, de er fantastiske og altid nemme at gå til. Tror du at jeg kan lave svinemørbraden i sous vide på 60-62 grader og så ellers give den en hurtig omgang på panden lige inden servering, blot for at give en fin stegeskorpe.
På forhånd tak.
Hej Tina
Tusind tak for de søde ord hvor er det dejligt at høre 🙂
Ja det kan du sagtens. Husk at krydre den inden du lægger den i posen, og brun den af ved høj varme når den er færdig – så den ikke tilberedes videre men kun brunes:)
Warm wishes, Dianna
Hej. Tror du man ville kunne lave mørbraden i sous vide på de 60-62 og så blot brune den af til sidst for at give stegeskorpe.
Hejsa
Det kan du sagtens ja 🙂
Warm wishes, Dianna
Kan man forberede mørbraden om formiddagen, så man bare sætter den ind i ovnen f.eks. til aftensmad?
Hej Lone
Ja det kan du sagtens gøre:)
Warm wishes, Dianna
Har før lavet den i ovnen, og det var så meget bedre end traditionel stegning. Super mør og saftig. Tror du egentlig man bytte ovnen ud med gasgrill, hvor man jo også kan styre temperaturen?
Hej Ulla
Ja lige præcis – og dejlig nemt at styre:)
Og ja det tænker jeg absolut, bare ved indirekte varme og samme temperatur:)
Warm wishes, Dianna
Virkelig lækker mørbrad, mums
Hvilke tilbehør ville du servere til, som gæstemad ?
Hej Helle
Ej hvor dejligt at høre – tak 🙂
Uhhhh der er MANGE muligheder 🙂 Har du set min ret hvor jeg serverer den med en pure af knoldselleri, rødvinssauce og stegte svampe? Det er vanvittig lækkert 🙂
En anden god kombi er råstegte kartofler og en god svampesauce – og lidt dampede grøntsager 🙂
Warm wishes, Dianna
Hvilket stegetermometer bruger du? Mit nuværende viser altid forkert temperatur. ☺️
Hejsa
Jeg bruger et fra mærket Meater og er super glad for det 🙂
Warm wishes, Dianna