Friday, 2 April 2010
Fillet of Pork Tenderloin with Sweet and Spicy Chilli Sauce
Fillet of pork tenderloin is unquestionably my favourite cut of pork and one of my all-time favourite cuts of meat. Although it is possible to cook a fillet of pork tenderloin in the oven, I actually prefer to pan-fry it. This allows me to watch it cook and monitor its progress, so that I know for a fact that it is cooked to perfection.
The first step to preparing this recipe is to prepare the Sweet and Spicy Chilli Sauce. The way in which I like to do this is to prepare it in bulk and freeze it in manageable proportions which can be later defrosted as required. It is very quickly and simply made with a base of one large can of tomatoes and additions of onion, garlic, red chillies, courgette (zucchini,) sugar and seasoning. The link below is to the full sauce recipe in text and pictures.
Sweet and Spicy Chilli Sauce
I have served the sauce warm as opposed to hot (in a temperature sense) with this meal, so preparing the sauce in the first instance, covering it and setting it aside while the other ingredients are prepared should be just about right.
Firstly, the pork tenderloin should be put on to cook. I simply brought a little sunflower oil up to a medium hot temperature in a non-stick frying pan before frying the tenderloin for eight to ten minutes each side. This will vary dependant upon the thickness of the tenderloin but it should be remembered that pork must never be served under-cooked.
The Brussels sprouts should be prepared for cooking while the pork tenderloin is frying on its first side. When the pork tenderloin has been turned, they should be added to some boiling, salted water and simmered for eight to ten minutes, depending upon their size.
When the sprouts are ready, they should be carefully drained through a colander and - if desired - may be lightly buttered before being plated up with the pork tenderloin and the sauce as shown above.
A Note about Brussels Sprouts
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