Pork tenderloin with herbs and balsamic vinegar sauce

A tenderloin is an exquisite cut of meat, as it combines a soft texture and a delicate flavour. These characteristics allow you to create an exquisite meat course. We have chosen pork meat for this recipe, as it matches perfectly with aromatic herbs and balsamic vinegar sauce, creating a unique palette of flavours. It is a tasty dish, easy to prepare and always successful. You are certainly going to impress your guests!

Tenderloins can either be served warm or cold, but their sauce must be hot ...


INGREDIENTS (serve 4 people):

500g (17.5 oz) of pork tenderloin

50g (1.7 oz) of mixed herbs (parsley, thyme, sage, rosemary, oregano)

extra virgin olive oil

salt and pepper

250ml (8.5 fl oz) of balsamic vinegar

100ml (3.4 fl oz) of dry white wine

30g (1 oz) of butter

15g (0.5 oz) of corn starch

3 sprigs of rosemary

1 cinnamon stick

a pinch of sugar

1 small onion

1 carrot

1 celery


Cut the pork tenderloin into medallions by eliminating the fat and the scraps, which should not be thrown out, but kept aside. Chop up the different herbs together. Rub the medallions with the herbs, then brown them in a pan with a little oil. Place the medallions in a baking tray and arrange them in the oven you will have preheated to 90 °C (195°F).  Insert the meat probe into the thickest part of one of the medallions and cook until it reaches a 57 °C (135°F) temperature at the core. It will take about an hour. Meanwhile start preparing a balsamic vinegar sauce by sautéing the meat scraps with chopped up celery, carrot and onion. Add the bay leaf and cook until the meat scraps and vegetables brown. Deglaze with white wine and vinegar. Incorporate the butter, sugar, cinnamon and rosemary. After 10 minutes strain your sauce and thicken it with corn starch, after dissolving the starch in a little cold water. Season to taste. It is up to you to decide how thick your sauce should be.

Serve the medallions with hot sauce and fresh salad.