Pork Fillet in the Oven Recipe

Name: Recipe Pork Fillet Oven Recipe 3*** | Thomas Sixt Foodblog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Persons
Ingredients: pork fillet 500 g; Salt 3 pinches; Pepper 3 pinches; Olive oil 6 tbs; garlic 1 pc; paprika peppers 800 g; basil 1 bunch; Olives 20 pc; pine nuts 4 tbs; capers 4 tbsp; fresh rosemary some

To the recipe Video Cook Talk

Pork tenderloin on vegetables in aluminum foil, Fielt roasted pink — Prepare pork fillet with Mediterranean vegetables in the oven. Recipe picture by © Thomas Sixt Foodfotograf

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my Pork Fillet in Oven Recipe.

The recipe is super practical, you can prepare the filet and the side dishes directly in the oven!

The pork fillet or pork tenderloin is one of the most popular pieces of meat and promises a tender taste experience.

This dish is low carb and ideal for the guest kitchen.

Please buy organic meat to do yourself and your loved ones something good.

Now you’re ready to go, I wish you good luck and a good appetite…

Table of Contents

1. Recipe Pork Fillet in Oven
2. Calories and Nutritional Values
3. How to Roast Pork Tenderloin Properly
4. Preparing Vegetables for Pork Fillet in the Oven
5. Sauce with Pork Fillet and Vegetables
6. More Ideas

1. Recipe Pork Fillet in Oven

NOW you are well prepared, following my guide with exact ingredients.

I wish you good luck. I look forward to a comment from you!

Pork Fillet in Oven with Vegetables

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4 Persons

Calories 348

Preparation Time 15 Min.

Cook Time 30 Min.

Total Time 45 Min.

Simple guide for preparing pork tenderloin in the oven with vegetable garnishes Mediterranean style.

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Ingredients

500	g	pork fillet
3	pinches	Salt (I use Himalayan salt)
3	pinches	Pepper (For this dish I use black pepper.)
6	tbs	Olive oil
1	pc	garlic (Add 1/2 clove of garlic per packet!)
800	g	paprika peppers
1	bunch	basil
20	pc	Olives
4	tbs	pine nuts
4	tbsp	capers
some		fresh rosemary

Instruction

Preparation step 1

Prepare pork tenderloin

Preheat the oven at 220 °C hot air.

Have the butcher clean the pork tenderloin.

Wash the meat, pat dry and prepare for browning.

Preparation step 2

Sear pork tenderloin

Season the meat with salt and pepper and fry in a hot pan with a little oil for 2 minutes on all sides.

Remove the meat from the pan and place on a plate ready.

Preparation step 3

Red pointed peppers are less fleshy and therefore less bitter and dominant than a standard, round and fleshy pepper.

Prepare vegetables

Peel and finely dice the garlic and provide the garlic.

Cut the peppers in half, remove the stalk and seeds, wash and cut into strips.
Wash and prepare the basil.

Prepare 4 sheets of 30 cm long aluminium foil.

Preparation step 4

close-up of vegetables — Oven vegetables

Prepare vegetables

Lay out the aluminium foil sheets. Place the vegetables on the aluminium foil. Please use the matt side!

Spread the garlic on the vegetables, add the pine nuts, capers, olives and basil.

Preparation step 5

Oven vegetables prepared raw in the Roast Reindl. — Prepared, raw oven-roasted vegetables in a roast beef. Alternatively, the vegetables can be placed on a baking sheet with or without parchment paper.

Season and prepare

Season the entire preparation from above with salt and pepper.

Then flip up the aluminium foil slightly and place in the oven for 25 minutes.

Preparation step 6

Carrot green pesto — Pesto made from the green of the carrots

Sauce tip

Prepare a cold sauce, I have described some tips for this in the article.

My favorite sauces to this dish are depending on the season:

In spring -> wild garlic pesto

In summer -> basil pesto

In autumn and winter -> carrot green pesto

Preparation step 7

pork tenderloin piece ready seared — ready seared pork tenderloin piece

Pork tenderloin oven

After 25 minutes, add the prepared, fried pieces of pork fillet to the vegetables and cook for a further 8-10 minutes.

Preparation step 8

Cutting pork medallions

Cut the pork tenderloin into medallions.

Optionally, you can fry the meat again briefly in the pan.

This will change the degree of cooking from “medium” (pink fried) to “well done” (= fried through and gray).

Preparation step 9

Serve

Place pork tenderloin and vegetables from oven in aluminum foil on plates.

Optionally arrange vegetables from roaster on hot plates.

Add sauce, add pork medallions.

Decorate with rosemary.

Please serve quickly, I wish you a good appetite!

Video

2. Calories and Nutritional Values

3. How to Roast Pork Tenderloin Properly

Let the butcher or butcher clean the pork filet for you. Remove the silver skin from the fillet.

So nothing can stand in the way of the tender taste experience more.

Before the pork fillet comes into the oven please sauté briefly…
This gives the meat a roasted aroma and an appetizing colour.
Tip from Chef Thomas Sixt

3.1 Fry Pork Fillet Step by Step

So that it goes faster I cut the fillet with this preparation into medallions.

These are slices about 2.5 cm thick.
Heat a coated, large pan and provide some oil.
Dab the pork fillet pieces dry and season with salt and pepper.
Pour the oil into the pan and fry the pork fillet medallions briefly on all sides for 2 minutes.
Remove the pieces of pork tenderloin from the pan and place at the ready.

Take the medallions out of the pan so that they do not become dry. Place the fillet pieces on a cold plate.