Recipe: pork tenderloin by Sam Stern
Even pork tenderloin is something you can easily make just for yourself. Thanks to Sam Stern. If you have time, marinate the meat for 24 hours. This gives it a deep flavor. But it’s also perfectly doable without that long marinating time.
How to make pork tenderloin
Preheat the oven to 180 °C.
Rub the pork tenderloin all over with the harissa, lemon juice and olive oil.
Pour the hot stock over the couscous in a heatproof bowl; the stock should come 2 to 3 mm above the couscous. Cover with a clean tea towel and set aside.
Pour some olive oil into an ovenproof pan over high heat and place the pork tenderloin in it. Sear the meat all over until lightly golden, then place the pan in the oven for 8 to 10 minutes, or until the meat is cooked, depending on the size of the piece of meat.
When the stock has been absorbed by the couscous, loosen the grains with a fork. Add the mango, coriander, some oil, and salt and pepper.
When the meat is ready, let it rest for 2 to 3 minutes. Slice half of the pork tenderloin and place the slices next to the couscous. (Use the rest of the meat the next day.)
Smart one-person meals, Sam Stern
€ 22,50
Good Cook
Image: Lisa Linder
