Pork Tenderloin Slow Roast

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.

Ingredients

  • 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...

Instructions

  • 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