Pork Tenderloin with Homemade Marinade Sauce and Marinated Pork Fillets

Pork Tenderloin with Homemade Marinade Sauce

This is a delicious recipe for Pork Tenderloin in a homemade marinade. It will fill your table and your kitchen with a wonderful aroma and flavor. The dish is very simple and you can prepare it any way you want. However, the following recipe seems to yield the best results.

INGREDIENTS for 2 pork fillets (6 to 8 people, depending on the size of the fillets)

This recipe is going to need the following ingredients:

2 white or Iberian pork fillets
Olive oil
For the marinade

10 cloves of garlic, peeled and cut in half
1 tablespoon full of oregano
Optional: Some other fresh herb to taste, such as thyme or rosemary
1 tablespoon (not too full) of sweet paprika
250 ml vinegar
150 ml of dry white wine
400 ml water
salt (one spoonful) and a handful of whole peppers (black or assorted)
2 laurel leaves


The first thing to do is to clean the sirloin of all traces of grease and leave it as lean as possible.

We will prepare the marinade of the marinade by putting all the ingredients in a rather deep container. The tenderloins are immersed in the liquid and should be covered as much as possible. Find a suitable container and you will have no problems.

The meat must remain a minimum of 12 hours (and up to 24 hours) inside the marinade and in the refrigerator.

After that time, we take the meat out of the marinade and we can prepare the sirloin in two ways:

GRILLING: Cut into thick fillets and cook them in the traditional way with a good olive oil. They are served at the moment in sandwiches, with some crumbs and fried peppers or with chips and a salad.
CONFITABLES: We drain the liquid from the marinade (we discard it) but we keep the garlic, laurel and spices. We add all that herb dressing to half a litre of oil, and we cook the sirloins inside the oil over a gentle heat, leaving them to cook equally all over. In about 20 minutes they will be confit and will have a juicy and pink interior. This is how they have been prepared in the photographs.

If you prepare the candied sirloins you can serve them hot, cut into medallions and with the garnishes we have recommended for grilled meat, but you can also serve them as cold meat, in slightly thinner fillets.


At home, we like to make pork fillet in a pan with a few drops of olive oil and some fried garlic, but from time to time we like to prepare it in a different way, like this pork fillet stuffed with prawns or this fillet stuffed with nuts, baked fillet with mushroom sauce, etc.


Marinated pork fillet and dried tomato sauce
On this occasion we have previously marinated the pork fillet with a mixture of spices and then cut it into medallions to make them in the frying pan. To accompany it, a cream made with dried tomatoes, grana padano cheese and some basil leaves. Sounds good, doesn’t it? better taste! Here we leave you with the recipe for marinated pork fillet and dried tomato sauce.
Meat Dish
Rations Preparation time
4 people 30 minutes
2 Pork fillet
50 g dried tomatoes
60 g grated Grana Padano cheese
Fresh Basil
Sunflower Oil
Virgin olive oil
Ingredients of the pork marinade
1/2 teaspoon Salt
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1/2 teaspoon black peppercorns
1/4 teaspoon curry
1/4 teaspoon nutmeg
1/4 teaspoon Garlic Powder
The first thing we’ll do is mix all the spices. To do this, we’ll put them all inside a mortar.
We crush carefully until we have broken the peppercorns.
We cut two pieces of film paper, longer than the length of the fillets, and place them on top of the worktop.
Place each of the fillets on top of them and smear them with the spice mixture. Roll up the fillets with the film and keep them in the fridge for at least three hours until they are cooked.
While we prepare the dehydrated tomato sauce.
Place the dried tomatoes in the glass of the blender. Cover with hot water.
Cover the glass with film and wait for half an hour or so until the tomatoes are hydrated.
Then drain the water and add the grated cheese to the glass of the mixer together with the basil leaves.
Add 6 spoonfuls of seed oil and blend with the mixer until you get a creamy sauce, without lumps and homogeneous.
Season to taste. We reserve in the refrigerator.
After the time we took out of the refrigerator the pork fillets, we removed the film and cut them into medallions of one and a half centimeters thick, approximately.
Put a pan on the fire with a few drops of oil and make the medallions of sirloin on both sides, the cooking point of the meat will be the one we like, that is if we want them to be juicy and to the point we must have the meat half a minute on each side in the pan. Just enough time to brown both sides. On the contrary, if we like the meat more cooked, more time in the pan.
We take the sirloin medallions out to a platter.
Put a spoonful of tomato sauce in the centre of four plates, a little rocket salad on the side and on top of the sauce two or three medallions of pork fillet.
We serve and taste.

Leave a Reply

Your email address will not be published. Required fields are marked *