Pork Tenderloin Fillets: Solomillo de Cerdo Filets

Photo credit: National Pork Board
I had to make a quick lunch today so I ran out to the local self-service grocery and picked up

  • A bag of salad (fancy mix)
  • 700 grams (1,5#) of pork tenderloin [I had the butcher trim it and cut it in thick {1cm <1/2">} fillets]
  • a bag of peanuts (not for the recipe; just for me to snack on)
  • 700 gr pork tenderloin fillets
  • 4 T olive oil (virgin)
  • 1 clove garlic
  • 1 chili pepper (Szechuan) (really important)
  • 50 grams (2oz) cured ham; chopped (not as in bacon; which is smoked)
  • 3 T Dijon mustard
  1. Turn oven to 175C (350F)
    • Find an ovenproof dish for the meat
  2. Frying pan; put in the oil; medium heat
  3. Smash/flatten the garlic and toss it in
  4. De-seed the pepper and toss it in
  5. Fry these two up until the garlic is browned; basically you're flavouring the oil
  6. Pour the oil/garlic/pepper off into the ovenproof dish
  7. Put ham in the frying pan
    • fry slightly; just to caramelize the outside a bit (for extra flavor)
    • add this to the ovenproof dish
  8. Add the Dijon mustard too
  9. Stir it around with a fork or a small whisk (it doesn't have to be very smooth)
  10. Lay in the fillets; coating both sides (go ahead, be messy)
  11. Roast for 15 minutes
    • Turn off the oven and leave in there for 10 more
    • To an internal temperature of 55C or so (130F)
  1. We still mostly have butchers in the shops that cut the meat to order although prepackaged meat has been showing up in the last few years
  2. When in doubt I always use 175C (350F) as an oven temp; although roasting can generally be done lower
  3. I used bits of Serrano ham I had lying around; you might use that Italian ham I'm always forgetting the name of
  4. Americans might to cook for 15 minutes a pound to an internal temperature of (at least) 160F (this is according to U.S. government recommendations and is guaranteed to remove any trace of flavor from the meat)
Short Version:
  1. Flavor oil by frying some garlic and chili pepper; reserve
  2. Fry up a little bacon
  3. Mix in some Dijon mustard
  4. Coat the pork tenderloin fillets
  5. Roast at 175C for 15 minutes & let stand for 10 more (in the oven, door ajar)
Ta da

1 comment:

Shalee said...

I cannot wait to try this recipe. It sounds like the Roast Pork Loin that you posted previously (long time ago), and my family loved that one. I have a feeling this one will be on the same "love-it" list.