11 complete pork tenderloin recipes for Christmas (and many more ideas)
One of the meats that play the most in the kitchen is the pork tenderloin. A very versatile piece that can be roasted whole, cut into medallions, cut into pieces to sauté or skewer, filleting and much more. It can solve us from a fast daily meal, if we cut it into a fillet and grill it, to a more elaborate main course for a special occasion such as Christmas lunches and dinners.
And precisely with Christmas in mind we have searched and searched through our pork tenderloin recipes to bring you a lot of ideas. Below you will find 11 complete recipes for pork tenderloin and an extra section with 15 more ideas in case you need more inspiration. Do we see them?
1. Pork tenderloin in beer and honey sauce with onions and chestnuts
IngredientsFor 2 persons
- Pork tenderloin 1
- Shallot (or onions) 5
- Garlic clove 1
- Beer 330 ml
- Tablespoon honey 1
- Worcestershire sauce teaspoon 0.5
- Chestnuts 11
- Ground nutmeg a pinch
- Ground black pepper
- Extra virgin olive oil
- Dried thyme
How to make Pork tenderloin in beer and mel sauce with onions and chestnutsDifficulty: easy
- Total time 45 m
- Elaboration 45 m
We start by taking the sirloin out of the fridge about half an hour before cooking it so that it gets a little warmer. Cut into medallions of a thickness between 1-1.5 cm, and remove any excess fat. Season and cook over high heat on a non-stick griddle or frying pan, marking well on both sides, using little oil. Withdraw and reserve. In the same pan, brown the onions, letting them cook very lightly on the outside -without burning them-. Add the peeled chestnuts and sauté for a couple of minutes. Water with the beer, scraping the bottom of the pan to collect the juices. When it starts to boil, lower the heat and add the honey, brown sugar, Worcestershire sauce and a pinch of nutmeg. Cook a few minutes allowing the sauce to reduce and thicken slightly. Reincorporate the meat, mixing well with the sauce, cover and cook the whole a few more minutes, until they are at their point to taste, about 8-10 minutes. Serve with a little fresh thyme and an extra punch of pepper.
Link | Pork tenderloin in beer and honey sauce with onions and chestnuts
2. Pork tenderloin medallions with paprika and yogurt sauce
Ingredients for three people: 1 pork tenderloin, 6 small potatoes, paprika, salt, 1 plain yogurt, chicken broth, extra virgin olive oil, black pepper, chives or parsley.
Preparation: For more comfort, we cook the entire recipe in a casserole suitable for the oven and we finish dividing the recipe into three individual sources in which we will serve it. First we cut the sirloin into 9 thick medallions, which we mark in the very hot pan with a tablespoon of olive oil, so that they brown quickly on the outside, leaving them raw on the inside. We reserve the meat. Meanwhile, we cut the potatoes without peeling in half and then in quarters, proceeding to cook them in salted water for 10 minutes. Once cooked, we put them in the oven dish, add the meat, and sprinkle with sweet paprika. Add 50 ml of chicken stock and bring to a boil. When the broth boils, we put the source in the oven and let the potatoes finish making for five minutes. At that time, we prepare the yogurt sauce by mixing a plain yogurt with a tablespoon of olive oil and three or four turns of the black pepper mill. We serve in individual plates arranging three medallions and seven or eight pieces of potato per person. Decorate with two or three tablespoons of the yogurt sauce spread unevenly and a little chopped chives.
Link | Pork tenderloin medallions with paprika and yogurt sauce
3. Japanese Spiced Pork Tenderloin Skewers
Ingredients for four people: i Iberian pork tenderloin, 100 g of Iberian pork belly, shichimi togarashi spices.
Preparation: We start with the pork tenderloin and after removing the excess fat, cut it into medallions. Then, we put a strip of bacon around each medallion, breaking the strips into narrower pieces so that they do not exceed too much the size of the pork tenderloin. To secure the bacon and prevent it from falling, we string the pork tenderloin medallions onto skewers, choosing the end of the bacon to insert each skewer and squeezing the medallions together so that they do not come off. We heat the grill for about 10 minutes so that it is very hot. Then we put the sirloin skewers on the grill, seasoning with a little salt and with the Japanese spices. Let them cook for about 5 minutes on each side so that the meat is well browned. We immediately serve the skewers, garnishing them with dill "hairs" and accompanying them with wasabi mayonnaise for those who want to enhance the spicy effect of Japanese meat and spices.
Link | Japanese Spiced Pork Tenderloin Skewers
4. Iberian pork sirloin medallions lacquered with sesame
Ingredients for three people: 1 Iberian pork tenderloin, 3 tablespoons of sesame or sesame seeds, 4 tablespoons of multipurpose meat sauce.
Preparation: We begin by cutting the pork tenderloin into two-centimeter-thick medallions, reserving the tips for future preparations. We put the medallions in a soup plate and cover them with three tablespoons of the multipurpose meat sauce, leaving them to marinate for 30 minutes. We put a frying pan to heat and when it is very hot, we put the medallions slightly drained on it, letting them caramelize on the outside. When we turn the meat, add a tablespoon of the sauce and let it lacquer the surface of the medallions. Once the medallions are well browned, we transfer them to a plate with sesame seeds and let them impregnate on one side. We put the medallions on the serving plate with some fries and collect the leftover sauce that was left in the pan and draw a line on the medallions.
Link | Iberian pork sirloin medallions lacquered with sesame
5. Pork tenderloin with applesauce and raisins
Ingredients for six people: 2 open pork tenderloins in a rectangle, 450 g of Golden apples, the juice of half a lemon, 50 g of seedless raisins, salt and pepper. For the sauce: 450 g of onion, 2 cloves of garlic, 50 g of olive oil, 250 g of white wine, 250 g of water, 70 g of soy sauce.
Preparation: We will start by peeling and core the apples, we chop them into pieces. We add them to the robot glass with lemon juice and program 3 min / 100º / speed 4. Lower the apple remains from the glass with the spatula and add ground black pepper, and program 8 min / 100º / speed 1. Remove from the glass and let cool. This can also be done by cooking the apples for 10 minutes at 800W in the microwave, stirring occasionally and crushing them with a hand mixer once cooked. We place kitchen foil on top of a table, spread the sirloin, season with salt and pepper and spread the applesauce, placing the raisins on top. With the help of the film we are rolling the meat, closing the ends with the plastic, wrapping the sirloin in aluminum foil and placing it in the Varona container or in the steamer accessory of our casserole. Put the onion and garlic in the robot glass, and chop for 3 sg / speed 5. Add the oil and sauté for 12 min / Varoma / speed 1 without a beaker to promote evaporation. Add the wine, water and soy sauce. Put the Varoma container in its place and program 30 minutes / Varoma / speed 1. Remove the Varoma container and grind the sauce for 30 sec / speed 5. We remove the transparent film and the aluminum foil from the sirloins and cut them into slices. We pour the sauce in a source and place the stuffed meat on top. If we do it without Thermomix, we would make the sauce of the chopped onion and garlic in the saucepan for 15 minutes over low heat, then we would add the liquids and put the steamer tightly closed with the sirloins on top of this saucepan. We cook everything for 30 minutes over medium-high heat.
Link | Pork tenderloin with applesauce and raisins
6. Baked pork tenderloin with claudias and citronella
Ingredients for four people: 2 pork tenderloins, 60 ml of sunflower oil, 75 ml of soy sauce, 45 ml of maple syrup, 6 stalks of citronella, 2 cloves of garlic, 100 ml of rice vinegar, 1 k of claudia plums, 30 g of butter, 15 ml of lime juice, 5 g of five Chinese spices, salt and ground black pepper.
Preparation: We will start preparing the marinade, for that in a large bowl we put the oil, 3 tablespoons of the total soy sauce and 2 tablespoons of the total maple syrup. Season the mixture with salt and pepper and add the citronella stalks cut into pieces or, if necessary, the lime zest. We place the meat in this marinade, add the whole and peeled garlic cloves and leave the meat in the bowl marinating for an hour and a half in the fridge. When the time passes we remove so that the marinade and the meat of the refrigerator are tempered and we preheat the oven to 200 degrees. In a casserole that can then go to the oven, we brown the meat on all sides and reserve it, keeping the marinade on the other hand. Once the meat is sealed, add the marinade, the rice vinegar and let it reduce five minutes over medium heat. We put everything in the oven and roast for ten minutes. Meanwhile we cut the claudias in quarters and sauté them until they are soft in a pan with the melted butter, adding the rest of the maple syrup and the soy sauce and letting them cook for five minutes over a high heat. When this time passes we add the lime juice and the mixture of five Chinese spices, season and reserve the fruit garnish to the heat. We remove the meat from the oven and carefully fille it keeping the initial shape of the sirloin piece, we return the meat to the cocotte and bake again another five or ten minutes. Serve hot with the spiced claudias.
Link | Baked pork tenderloin with claudias and citronella
7. Pork tenderloin glazed with orange
Ingredients for a four people: 50 g of bitter orange marmalade, 35 g of apple cider vinegar, 45 g of soy sauce, 2 cloves of garlic, 15 g of honey, 1 pork tenderloin, soft olive oil, salt and black pepper.
Preparation: We begin with the mixture of the orange glaze. To do this, peel and finely chop the two garlic cloves. Then, in a deep bowl, mix them with the bitter orange marmalade, the apple cider vinegar, the soy sauce and the honey. We beat with some rods to integrate all the ingredients and reserve. Heat a couple of tablespoons of olive oil in a frying pan. We mark the pork tenderloin on all sides, turning it until it is completely browned. With this, we ensure that the juices of the meat do not escape us. We remove from the heat for a couple of minutes so that it becomes tempered and does not splash when we water it with the glaze mixture. Pour the glaze mixture over the sirloin and place the pan on the heat again, over medium heat. Cover and let cook for 15 minutes, turning in the middle of cooking. After this time, remove the sirloin and increase the heat until the sauce thickens and becomes "sticky", two or three minutes will suffice. When the sauce is ready, we use a part to brush the sirloin, which we will cut to taste, and the rest we pour into a sauce boat. With it we will accompany the sirloin once plated.
Link | Pork tenderloin glazed with orange
8. Pork sirloin with coffee
Ingredients for four people: 2 small pork tenderloins, a glass of strong coffee, 2 cloves of garlic, 1 tablespoon of sugar, 1 fresh chilli, a few leaves of rosemary, olive oil, salt and pepper.
Preparation: We put the coffee in a bowl and add the crushed garlic cloves, the sugar, the chopped chili without the seeds and the rosemary. When the mixture is lukewarm, add the meat cut into slices, mix well and leave to marinate for about two hours. After this time, heat a little oil in a frying pan and brown the meat on both sides, add the marinade liquid, season with salt and pepper and cook over a low heat for about ten minutes.
Link | Pork sirloin with coffee