(Norwegian version: Svinemørbrad i Østerssaus)

I am so lucky that I have a mother-in-law that totally rocks the pots and the pans in the kitchen, and today I present one of her signature dishes. This is a very easy dinner, perfect for entertaining as you can do most the work beforehand. The Sauce is so yummy that you can eat it like soup!

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1-13166053_10153910703831622_4147721138904238581_nPork Tenderloin with oven baked vegetables

3-4 persons:

1 pork tenderloin

1 bottle oyster sauce

3 dl cream

1 tsp red wine vinegar

 

Potatoes and whatever vegetable you like.

Oil, salt, pepper, various dried herbs

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I like potatoes, onion, garlic, sweet potatoe, carrot, parsnip and beets.

Put the tenderloin in an oven safe skillet, pour the oyster sauce over it. Turn the meat around to make sure you get oyster sauce all over it. Put it in the fridge for a couple hours, but if you skip this step it’s not the end of the world. Cook in oven at 200 Celsius for about 1 hour. (As you see on the pictures, I made two because we had guests)

 

As the meat needs to rest for about 15 minutes before you cut it, it is a good time to start the vegetable right after you put the meat in the oven.

Cut potatoes into suitable pieces and place them on a bake tin. Peel and cut the vegetables and put them on the bake tin. Drizzle with vegetable oil, and season to taste, and put it in the oven. Cook for about 45-60 minutes.

Take the tenderloin out of the oven and leave to rest. Pour the oyster sauce into a small pan. Add the cream and bring to the boil. Plop in a dash red wine vinegar to taste.

Cut the tenderloin into suitable pieces, and serve with the oven baked vegetable and the fantastic sauce!

(You can of course serve this with rice, mashed potatoes, salad, or whatever tickles your fancy)

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34 thoughts on “Pork Tenderloin in Oyster sauce

    1. Thanks! t is sooooooo good! I always ask my family what they would like when I plan the weeks dinners before my weekly shopping-run, and this one is requested very often 🙂

      Liked by 1 person

    1. I hope you like it! Be careful with the vinegar, you need the acid to cut the saltyness from the oyster sauce, but too much and it gets overpowering. Hope you’ll give me feedback after you have tried it 🙂

      Liked by 1 person

  1. That looks seriously good. I’ve been trying to persuade my butcher to give me a pork cut the Spanish called La Secreto. I got one cut, to experiment, but I may just whip out the oyster sauce, instead

    Liked by 1 person

      1. well, that’s the whole point. It’s a secret. Spanish butchers use it for bbq and, to stick strictly to the definition, it must come from the Iberian pig whose main diet is acorns. Have a google at it or find it on YouTube. My butcher and I were talking about it, today (I almost wrote chewing the fat about it). He thinks its a cut drawn from the neck, shoulder and belly.

        Liked by 1 person

      2. This sounds like a grea excuse to go to Spain and stake out a butcher! The cured hams from the pata negra pigs are delish, I almost overate on that stuff when I lived in Spain. So I guess the not-cured meat should be good as well 🙂

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      3. hehehehehe! Thats funny!

        Seriously though, I will go to a butcher next time I am in Spain, and see if I can find this secret cut. Thanks for he link!

        Like

    1. Thanks! Its not alot of work actually. The veg is what takes the most time with peeling and cutting. If you can have dairy and seafood, then I guess the gravy can be served wih nutloaf (not sure what it is called, but its like a meatloaf but with nuts instead of meat). Thank you for commenting! Happy Wednesday!

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    1. Go find some food and refrain from sinking your teeth into the screen! It won’t taste good and will be bad for both your teeth, digestion and the screen!

      LOL Thank you for stopping by and commenting! Highly appreciated!

      Liked by 1 person

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