Whole pork tenderloin cooked at low temperature
This recipe for whole pork tenderloin cooked at low temperature preserves the meat's qualities while ensuring perfect cooking. Ideal for large noble cuts, this
This recipe for whole pork tenderloin cooked at low temperature preserves the meat's qualities while ensuring perfect cooking. Ideal for large noble cuts, this method guarantees tender and juicy meat.
Time
1 h. 50 min. =
20 min. +
1 h. 30 min.
Utensils
1 thermometer1 frying pan1 baking dish
Ingredients for 4 parts
- 60 g. butter
- 2 pork tenderloin
- 1 c. à s. sea salt
- 4 c. à c. olive oil
- 1 c. à s. black pepper
- 5 thyme
Steps
- Take the pork tenderloins out of the fridge 1 hour before preparing them.
- Preheat the oven to 80°C, top and bottom heat.
- Heat the oil in a pan over high heat, then sear the meat evenly for about 3 minutes until golden brown.
- Place the meat in the preheated dish, season with salt and pepper, and insert the thermometer into the thickest part of the meat.
- Add the thyme sprigs and butter directly onto the meat, then place the dish in the center of the preheated oven. Set the thermometer to 63°C.
- After about 1.5 hours, when the core temperature reaches 63°C, remove the meat from the oven, slice it, and serve immediately.