This recipe can accommodate 1kg of fresh pork tenderloin. The key is to roast low and slow until the internal temperature reaches 62 degrees Celsius (using a reliable meat thermometer). At which point, let sit 3 minutes, then carve and serve. The second key part of the recipe is to marinade for two days beforehand.
- 1kg fresh pork tenderloin
- 20g dijon mustard
- 20g olive oil
- 20g balsamic vinegar
- 20g sriracha sauce
- 20g soy sauce
If the children insist on a gravy...
- Create marinade by emulsifying in the following order:
- Dijon mustard, olive oil, balsamic vinegar, sriracha sauce, soy sauce, etc.
- Note that there are other options for marinade, possibly even a brine
- Add marinade to plastic bag with the pork tenderloin inside
- Let sit for 2 days in fridge, with occasional massage, if any
- Take out of bag and put in baking pan
- Set oven to 120c and roast for 2 hours, or until internal temperature reaches 62 degrees Celsius
- Set aside for 3 minutes, then carve and serve