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Vanilla Pork Tenderloin

Here we love a good roast dinner. At least two Sundays a month are finished with roast meat and the trimmings. I find it a great way to wind down the week and the leftover meat is then used for meals the following days. All in all it can make quite frugal cooking.

Nielsen-Massey sent me a hamper of their vanilla and flavourings and asked me to make something that would be a bit different with their flavourings. I’m a huge fan of their products, especially their vanilla paste. I use their products in by business recommend their vanilla to my pupils in classes. While I use vanilla is most of my sweet baking I have never thought about using it in savoury dishes.

While searching through their website for recipes I came across this recipe for Savoury Pork Tenderlion. It used some of the vanilla I had been sent and would be perfect for Sunday dinner. Just note all of the recipes on the site are in american measurements and feature the odd ingredient hard to find in the UK or at least hard to find in Derbyshire.

Usually if we have pork for roast dinner I slow roast it using a Jamie O recipe. This recipe uses tenderloin and if you’re wondering why you can’t find it on the shelves the cut is sometimes called pork fillet. It is lean, tender and doesn’t have as much flavour as a shoulder of pork so marinating it really helps give depth to flavour. I roasted rather than grilled the meat, as the recipe suggested, so added some stock to the baking pan half the way through to stop the tenderloin drying out. This has the added benefit of making a sauce for the meat. We had it with Big Spud’s Pinot Grigio potatoes.

I was pleasantly surprised with how well this recipe worked. I admit I was a bit dubious adding the vanilla to the marinade, but it gave lovely flavour to the meat and I will certainly cook meat again this way. The leftovers made rather delicious sandwiches the next day. Now what shall I use the rose, orange, peppermint & chocolate extract in the hamper for?

Vanilla Pork Tenderloin
Serves 4
Based on Nielson-Massey Savoury Pork Tenderloin

80ml soy sauce
60ml cider vinegar (I’d ran out of rice vinegar used in original recipe so used cider vinegar)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 garlic cloves, minced
1 teaspoon freshly ground pepper
2 teaspoons dark brown sugar
1 pork tenderloin/fillet, trimmed (usually around 500g)
400ml chicken or pork stock

1) Combine the soy sauce, vinegar, vanilla extract, garlic, pepper and brown sugar in a sealable plastic bag and mix well.

2) Add the tenderloin and seal.

3) Marinate in the refrigerator for 4 to 5 hours or overnight, turning the bag occasionally. Drain, discarding the marinade.

4) Place the tenderloin in a baking pan and bake for 180°c for 40 min. Pour the hot stock in to the pan then return to oven for 20 minutes. Once cooked remove from the pan, wrap in foil and allow to rest for 30 minutes before carving.

Big thanks to Nielsen-Massey for the hamper of goodies. 

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2012/12/05/vanilla-pork-tenderloin/

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