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Pork tenderloin with Blackwell sauce

Soft tenderloin with spicy pickled, English, Blackwell Sauce.

Preparation time 60 minutes


  • 700 g tenderloin
  • Mycryo
  • salt & pepper

    • 1 cauliflower
    • 10 potatoes


Preheat the oven to 320°F. Season the meat with salt and black pepper and roll it in Mycryo.
Heat a frying pan.

If you don’t use Mycryo, do as follows: heat a frying pan with a knob of butter in it. Once the butter is frothy and light aankleurt, put the meat in the hot pan.

It should sear pork tenderloin and crusts, so the gravy from the meat does not escape. (For the further cooking of the meat later, we use the oven.) To prevent the butter burn during the crusts of meat, you can turn down the fire or between a lump of fresh butter. Make sure the meat on all sides a golden brown crust gets. Put the meat in an ovenproof dish and cook further in the oven for 8 to 10 minutes at 320°F.

Remove from the oven and place the pork on a plate reversed, so that the meat can rest and the juices are nicely divided. Cover with aluminum foil and let the meat rest for 10 minutes.


Drain excess fat dripping from the meat away, but use the same pan to prepare the sauce. The burnt leftovers will provide for extra flavour. Here continue according the recipe from the link.


Peel the potatoes and cut them into large pieces. Cook them in the steam or boil them in lightly salted water (18 to 20 minutes). Cut the cauliflower into florets, rinse the vegetables well and steam cooked, or cook the vegetables in lightly salted water until al dente.

Serve with some cauliflower and some potato. Arrange a few slices of pork tenderloin next to vegetables (ca.1 cm thick) and spoon some Blackwell sauce over.


You can also serve this dish with green beans instead of cauliflower

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