Pork tenderloin with new potatoes and onion rings

Sunday, October 4, 2015

Pork tenderloin is a favourite of mine. It is very lean, tender and easy to cook. I like to marinade it for half an hour or so before cooking it.

One pork tenderloin
One large yellow onion
Five or six new potatoes.

For the marinade:

Two teaspoons smoked paprika
A teaspoon of ground ginger
Some salt and pepper to your own taste
A tablespoon of balsamic vinegar
A tablespoon of apple cider vinegar
A tablespoon of olive oil
Three crushed garlic cloves
Half a teaspoon of sesame oil
Some yoghurt or fromage frais


Put the potatoes on to boil then, whilst they are cooking:

Mix all the marinade ingredients together in a bowl large enough to take all the meat.Cut the membrane off the tenderloin and any fat. Cut into one centimetre slices and halve these. Put into the bowl and, using your hand, make sure they are all covered with the marinade. Leave for half an hour or so, then cook them on both sides in a large pan for about seven minutes a side. Take out and keep warm. Add the rest of the marinade to the pan and put in the sliced onions. Cook until tender. Halve the cooked potatoes and add them to the onions. Stir so that they get well covered with the marinade.

Serve with some yoghurt or fromage frais on the side if the dish appears not to be moist enough.