Go Back
Pork Tenderloin Recipe

Pork Tenderloin Recipe

Savor the exquisite combination of tender pork slices, velvety hummus, and a luxurious Pedro Ximenez sauce in this harmonious dish, where succulence meets richness in every delightful bite.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Additional time10 hours
Total Time 11 hours

Ingredients

For Hummus:

  • 200 g Chickpeas
  • 1 l Water
  • 1 Garlic
  • 1 teaspoon Salt
  • ½ teaspoon White Pepper
  • ½ teaspoon Cumin
  • 100 ml Extra Virgin Olive Oil

For Pork Tenderloin:

  • 1 Pork Tenderloin
  • 1 tablespoon Extra Virgin Olive Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

For Sauce:

  • 1 Onion
  • 1 teaspoon Salt
  • 1 Garlic
  • 30 ml Water
  • 60 ml Pedro Ximenez Wine
  • 250 ml Meat Stock

For Garnish:

  • Chives

Instructions

  • Soak chickpeas in water overnight.
  • In a pressure cooker, cook chickpeas in 1 liter of water for 18 minutes until tender.
  • While the chickpeas are cooking, cut the pork tenderloin in medallions.
  • In a pan, add extra virgin olive oil and heat over medium heat.
  • Add the tenderloin, season with salt and pepper and sear until browned on all sides.
  • Transfer to a plate. Set aside.
  • In the same pan used for searing the pork, add chopped onion, season with salt and sauté until translucent.
  • Add sliced garlic to the pan and cook for another 1-2 minutes until fragrant.
  • Remove the onion and garlic, place in a beaker, add water and blend until a smooth paste.
  • Pour the paste into the same pan, add Pedro Ximenez Wine and cook for 2 minutes on low heat and let it reduce.
  • Add meat stock, mix well and simmer until the sauce thickens.
  • Add sliced pork tenderloin into the sauce and simmer for 1-2 minutes, ensuring the tenderloin is coated in the sauce.
  • Once the chickpeas are cooked, drain and blend them with garlic, salt, white pepper, cumin and extra virgin olive oil until smooth. Adjust seasoning to taste.
  • Spread a generous layer of hummus on the serving plate.
  • Place sliced pork tenderloin on top.
  • Drizzle the sauce over the pork and hummus.
  • Garnish with chopped chives.
  • Serve the pork tenderloin with hummus immediately.

Notes

Choose Quality Ingredients: Opt for fresh, high-quality pork tenderloin, chickpeas, and extra virgin olive oil for the best flavor. 
Soak Chickpeas Adequately: Ensure chickpeas are soaked sufficiently before boiling to achieve a creamy hummus texture. 
Properly Season the Hummus: Adjust the seasoning of the hummus gradually, tasting as you blend to achieve the desired balance of flavors. 
Sear the Pork for Flavor: Searing the pork before roasting enhances flavor and creates a delicious crust. Ensure the pan is hot before searing. 
Adjust Sauce Consistency: Keep an eye on the sauce's consistency. Adjust the cooking time to achieve the desired thickness. 
Coordinate Cooking Steps: Plan the cooking steps to ensure all components are ready simultaneously for a well-coordinated and warm presentation. 
Garnish Thoughtfully: Garnish the dish with fresh chives just before serving for a burst of color and additional flavor. 
Serve Promptly: Serve the pork tenderloin with hummus immediately to enjoy it at its freshest and most flavorful. 
Experiment with Presentation: Experiment with different plating techniques to create an aesthetically pleasing and appetizing presentation. 

Nutrition

Calories: 1786kcal | Carbohydrates: 36g | Protein: 199g | Fat: 87g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 51g | Trans Fat: 0.3g | Cholesterol: 590mg | Sodium: 3591mg | Potassium: 3983mg | Fiber: 9g | Sugar: 7g | Vitamin A: 54IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 13mg