It would seem that I am on a full fakeaway run here on Krumpli to kick off 2018, Lamb Rogan Josh, Keema Matar and now a sweet and sour roast pork tenderloin with egg fried rice. I honestly have no real idea why, I rarely have any clue what I am doing in terms of a wider plan, this dish has been kicking around for a few months in fact I have been cooking a lot with pork tenderloin at the moment and I am a little obsessed with this fab cut of pork, so keep your eyes open for more in the coming weeks and months.
I guess my obsession is fueled by it being so quick to cook but with it being a really elegant cut of meat that is perfect for scaling, a 350-400g piece of tenderloin is perfect for 2 but if you want 4-6-8 it is so simple to add more as you go and it does not impact on cooking time at all, which makes it a perfect scalable dinner party cut of meat.
I’m sure many will find my cooking of the pork controversial, pink pork is still seen as being wrong, despite the fact that all food safety advice changed back in 2014. Now I don’t cook loin or shoulder pink it just does not work but tenderloin is such a beautifully soft and tender piece of meat that it really does benefit from this approach.
For a roast pork tenderloin I will sear and then transfer to the oven and cook until the internal temperature reaches 57-58°C (135F for those who work that way). This will typically take between 14 and 17 minutes depending on the size of the loin, then rest, do not skip the resting it plays a huge part, after 3-5 minutes of resting the pork will reach and hold a temperature of around 63°C (145F) putting it in the safely cooked zone.
Oh yes egg fried rice! What better to serve with sweet and sour roast pork tenderloin, a perfect vehicle to carry the sauce and it cooks in just the right amount of time, after putting your pork in the oven you have the perfect amount of time to get yourself a drink… Panic about not having your camera ready to do your photoshoot… No that’s just me! Chop your vegetables, beat your egg and whip up the most simple and perfect side dish!