How to Perfectly Roast a Pork Tenderloin | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Preheat the oven to 205°C/400°F.
2. Season the tenderloin with cracked black pepper and salt. Heat clarified butter or oil in a sauté pan to 185°C/365°F. Sear the tenderloin on all sides until golden brown.
3. Place the tenderloin on a baking sheet, transfer it to the oven and roast for about 8-10 minutes, or until it reaches 63°C/145°F for a pink centre.
4. For the brine, dissolve the salt, brown sugar, crushed juniper berries (optional) and cold water in a container large enough to fully submerge the tenderloin. Add the cleaned tenderloin, cover and refrigerate for 3-4 hours.
5. Remove the tenderloin from the brine and pat it dry with paper towels.
6. For the wine reduction, add the shallots to the frying pan and cook for a couple of minutes until light golden. Add the fresh herbs and the wine, bring to a boil and reduce to about 5-6 ounces (about 150-170 ml).
7. Add the stock and bring to a boil, then add the cornstarch mixed with water. Turn off the heat. Just before serving, whisk in the butter until incorporated. Strain the sauce if you like.
8. For the sautéed spinach, heat the butter in a frying pan or wok. Add the shallots and cook until light golden, then add the sundried tomatoes and cook for a couple of minutes. Add the spinach and cook for 1-2 minutes. Season with salt and pepper to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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