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Keith Bradbury

Pork - Spiced Pork Tenderloin in a Red Pepper Cream Sauce

By Keith Bradbury

I love this cut, and you will find other recipes using it on here. I often pan fry it and add cream for a quick dish, but last night I wanted something more mouth fizzingly filling. The result was, I have to say this, forgive me (often when I cook a dish I admit I like it or was happy with it) but this I absolutely adored. I mean, I sat there looking at the empty plate afterwards thinking – wow – that was an experience. I felt fulfilled in every sense. It hit every spot there is to hit. It happens only now and again that I cook a dish and I really, really am pleased with it – this was one. Often, I am left thinking – that was good – but....I could do this, I could have done that. It could be improved.

Last night,however, I felt, unlike Mr Jagger, that I had just got satisfaction – big time. Please have a go at this.

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Rate this recipe 3.4/5 (126 Votes)

Ingredients

  • Ingredients for 4
  • Tablespoon each of cumin seeds fennel seeds and fenugreek.
  • A grind of pepper a pinch of dried crushed red chilli
  • A pinch of dried thyme
  • A grind of sea salt
  • 500 gm pork tenderloin cut into half inch or 7mm slices
  • 2 small red onions finely chopped
  • Olive oil and a knob of butter
  • 30 ml dry white wine
  • About 30 ml of chicken stock
  • 1 red pepper deseeded and chopped up into smallish squares
  • 150 ml of single cream
  • Bunch of fresh coriander chopped

Details

Level of difficulty Average
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Pop all the ingredients numbered 1 - 4 in a shallow dish and add the pork slices – with you hands get them all coated as much as possible.

Step 2

In a small frying pan – add a little oilive oil and a little of the butter and fry the peppers and onions together gently until soft and the onions are starting to caramelise slightly – takes about 20 minutes.

Step 3

In a sauté pan, add the remaining butter and a good splash of olive oil.

Step 4

Once it is hot add the pork – fry for about 5 minutes each side – then remove from the pan and put on a plate to rest.

Step 5

Deglaze the pan with the white wine and then add the stock. Let it bubble for a while.

Step 6

Add the pork slices then the onion and pepper mix. Add the cream and leave to warm through for about 10 minutes on a gentle heat.You may want to add a little or less cream depending on your taste.

Step 7

It should now be looking simply glorious – like a Picasso or a Van Gogh! Swirls of colour! I served it with saffron basmati rice and at the last moment I add small windfalls of the fresh chopped coriander.

I hope if you ever get round to trying this dish you are as bowled over as I was. Go on...give it a go!

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