pork tenderloin

pork tenderloin
Originally uploaded by kattebelletje.

I always like pork tenderloin, it is.. well, .... tender. Much more tender than the cuts of beef you buy in the supermarkets these days. So treat yourself to this dish every now and then... For 3 to 4 people, use 2 to 3 whole tenderloins. Cut them in large chunks - you will get about 4 chunks each tenderloin - press them so they flatten out a little bit, and marinate in soy sauce, Noilly Prat and garlic slices. Heat a pan with a mixture of oil and butter and fry for about 5 minutes until done to your liking. You can press the meat with your thumb to feel how well they are done; when giving in, they are red on the inside; when you feel them tightening up, they are starting to be done. Don't overcook! Stop frying them when there is about 1 cm of push under your thumb, and leave under a sheet of aluminium foil to rest for 5 minutes. This will improve the taste. Make a sauce by adding water to the cooking juices and eat with either pasta, rice or fried potatoes.