Recipe for tenderloin steaks
Pork tenderloin is often on sale, and it’s also a lean cut of meat that’s quick to prepare.
The meat is tender but doesn’t have much flavor on its own, so when you cook pork tenderloin, it’s a good idea to serve it with a good sauce or something else that adds flavor.
With the right preparation, the meat becomes juicy and delicious, but if you cook it too hard or for too long, it quickly becomes dry.
This recipe includes a guide on how to cook the perfect tenderloin steak, ensuring the meat stays juicy.
Ingredients
- 1 pcs. Pork Tenderloin
- Butter for frying
- Oil for frying
- Spices salt and pepper
- 150 gram Yogurt can be substituted with e.g., A38 or a similar fermented dairy product.
- 0.5 bunch Broad leaf parsley
- 0.5 pcs. Lime the juice thereof
- 1 clove Garlic
- Spices salt and pepper
- 1 kg Potato
- 25 gram Butter
- Spices salt and pepper
- 400 cloves Haricot’S Vert ideally frozen
- 100 gram Bacon diced, dry-salted
- Pepper
Instructions
Potato Clusters:
- Peel the potatoes and cut them into thin slices using a mandolin slicer.
- Place them in a bowl of water and let them soak for 60 minutes.
- Drain the water from the potatoes and dry them well with a tea towel.
- Melt the butter in a small pot.
- Place the potato slices in “clusters” on a baking sheet lined with parchment paper (see photo), sprinkle with salt and pepper, and pour a little melted butter over each potato portion.
- Bake the potato clusters in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 30 minutes until they are golden and fully cooked.
Tenderloin Steaks:
- Trim the tenderloin by removing sinews and membranes from the meat with a sharp knife.
- Cut the meat into steaks about 3-4 centimeters thick.
- Lightly season with salt and let them sit for 30 minutes.
- Lightly flatten the steaks with the palm of your hand and generously season them with pepper and possibly a little extra salt.
- Heat a pan with oil.
- Add a knob of butter to the oil and fry the steaks for 3-4 minutes on each side over medium heat until they are just cooked through.
- Remove the meat from the pan and let it rest under a cloth.
Green Beans with Bacon:
- Boil the green beans in lightly salted water for one minute.
- Drain the water and let the beans drip dry.
- Fry the diced bacon in a pan until it is crispy and golden.
- Remove the bacon from the pan and place it on paper towels to absorb the fat. Reserve the bacon fat.
- Toss the boiled green beans in the bacon fat in the pan, letting them fry a bit until they become slightly fried and heated through.
Cold Sauce with Garlic and Parsley:
- Rinse the parsley thoroughly and let it drip dry.
- Finely chop the parsley.
- Put yogurt in a bowl and add pressed garlic and chopped parsley.
- Season the sauce with salt, pepper, and freshly squeezed lime juice.
Serving:
- Serve the delicious tenderloin steaks with the potato clusters, bacon beans, and the cold sauce.
Notes
In the recipe, we used homemade, dry-salted bacon, which tastes nothing short of fantastic. See the recipe here.
In Denmark, we don’t have much tradition for serving cold sauces with fried meat, but it’s worth trying as it complements many dishes excellently.
In Denmark, we don’t have much tradition for serving cold sauces with fried meat, but it’s worth trying as it complements many dishes excellently.