Pork loin in sauce is a perfect dinner idea for any occasion. The recipe is simple because it is a one-pot dish that “makes itself”.
Ingredients for pork tenderloin in sauce
- 6 thick slices of pork tenderloin – about 700 g
- 1 medium onion – up to 200 g
- 2 cups of water – 500 ml
- 3 tablespoons of vegetable oil for frying
- 4 bay leaves
- 4 allspice seeds
- spices: a teaspoon of sweet pepper; half a teaspoon of salt and oregano each; 1/3 flat teaspoon of pepper; a pinch of chili
Ingredients for the roux
- 2 tablespoons of oil or butter, e.g. clarified butter – up to 30 g
- 2 tablespoons of wheat flour – 20 g
Pork loin in sauce
Step 1: Prepare the meat
For six cutlets, you need about 700 grams of good quality boneless pork tenderloin. I choose pork tenderloin closer to the neck. Cut the piece of pork loin into six thick (minimum 2 cm) slices. Sprinkle each cutlet on both sides with freshly ground pepper and salt: half a teaspoon of salt and 1/3 teaspoon of pepper.
Tip: You can also break the cutlets to make them thinner. Such pork tenderloin will suffocate faster.
Step 2: Fry the cutlets
Heat a large frying pan (28 cm in diameter) with a thick bottom. Pour 3 tablespoons of vegetable oil for frying. Place all pieces of meat in a well-heated pan. Fry the pork tenderloin slices until brown on both sides, about 1-2 minutes each.
Step 3: Add onion and herbs
Peel the onion and cut it into cubes. Put it in the pan with the meat. Lift each piece of pork tenderloin briefly so that the onion is underneath. You should also throw four bay leaves and allspice seeds into the pan. Fry everything for 10 minutes uncovered and at lower heat. You can lightly move the onion in the pan every few minutes. The onion should brown slightly but not burn.
Step 4: Pour water and simmer
After this time, pour 500 ml of water into the pot (if it is boiling water from a kettle, the whole thing will start to boil faster). Add the remaining spices: a teaspoon of sweet pepper; half a flat teaspoon of oregano; a pinch of chili (flakes in my case).
Cover the pan with a lid. When everything starts to boil, reduce the burner power to such a level that the contents of the pan boil only slightly. Cook the pork tenderloin until tender, at least an hour. Thick cuts of meat (without falling apart) will take up to 30 minutes longer.
Tip: The water can be replaced with a light broth, such as vegetable broth, but this is not necessary.
Step 5: Add roux
In a small frying pan, melt two tablespoons of plain or clarified butter or heat two tablespoons of vegetable oil for frying. Add 2 flat tablespoons of wheat flour, e.g. all-purpose flour. Mix everything with a wooden spoon until the roux begins to foam slightly. Pour 2-3 tablespoons of water into the pan and immediately pour the soft slices of pork tenderloin over the entire pan. Mix the roux with the sauce and wait until it starts to boil. If the sauce is too thick for your preference, just add a little water and mix until the desired thickness is reached.
Step 6: Serve your way
Ready pork tenderloin in sauce can be served with your favorite groats, pasta, potatoes or dumplings or potato dumplings. This dish also goes great with any beetroot salad or hot carrots and peas.
Enjoy your meal.
