Pork Tenderloin Roast LIVAR
Pork Tenderloin Roast LIVAR
What is a pork tenderloin roast?
A pork tenderloin roast is tied from the pork tenderloin. The tenderloin comes from the back of the pig and is a lean cut of meat with a thin layer of fat on the outside, which helps keep the meat juicy during cooking. Pork tenderloin has a fine texture, is not fatty, and is very flavorful when prepared correctly.
The pork tenderloin roast can be prepared in several ways. Sear the roast in a pan, transfer it to the oven after searing, or cook it on the barbecue. The pork tenderloin roast is ready to eat when the core temperature reaches 65°C.
Pan preparation:
Sear the pork tenderloin roast over high heat. Once the roast is nicely seared all around, reduce the heat and allow it to gently cook over low heat until it reaches a core temperature of 65°C.
Oven preparation:
Preheat the oven to 150°C. Sear the pork tenderloin roast over high heat in a pan, then transfer it to a roasting tray and place it in the oven. Don’t forget to regularly baste the roast with the pan juices!
As a guideline, allow about 25 minutes per 500 grams. Always keep a close eye on the core temperature, as the pork tenderloin roast is at its best when it reaches 65°C.
BBQ preparation:
A roast on the barbecue? Absolutely. You will need a barbecue with a lid. Make sure the barbecue reaches and maintains a constant temperature of 150°C. First, sear the roast over the direct heat (directly above the coals), then move it to the indirect heat zone (not directly above the coals) and cook until it reaches a core temperature of 65°C.
Ingredients
varkensvlees, zout, specerijen (koriander, peper, gember, foelie, kruidnagel, kardemom, chilies)Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Pork Tenderloin Roast LIVAR
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What is a pork tenderloin roast?
A pork tenderloin roast is tied from the pork tenderloin. The tenderloin comes from the back of the pig and is a lean cut of meat with a thin layer of fat on the outside, which helps keep the meat juicy during cooking. Pork tenderloin has a fine texture, is not fatty, and is very flavorful when prepared correctly.
The pork tenderloin roast can be prepared in several ways. Sear the roast in a pan, transfer it to the oven after searing, or cook it on the barbecue. The pork tenderloin roast is ready to eat when the core temperature reaches 65°C.
Pan preparation:
Sear the pork tenderloin roast over high heat. Once the roast is nicely seared all around, reduce the heat and allow it to gently cook over low heat until it reaches a core temperature of 65°C.
Oven preparation:
Preheat the oven to 150°C. Sear the pork tenderloin roast over high heat in a pan, then transfer it to a roasting tray and place it in the oven. Don’t forget to regularly baste the roast with the pan juices!
As a guideline, allow about 25 minutes per 500 grams. Always keep a close eye on the core temperature, as the pork tenderloin roast is at its best when it reaches 65°C.
BBQ preparation:
A roast on the barbecue? Absolutely. You will need a barbecue with a lid. Make sure the barbecue reaches and maintains a constant temperature of 150°C. First, sear the roast over the direct heat (directly above the coals), then move it to the indirect heat zone (not directly above the coals) and cook until it reaches a core temperature of 65°C.
Ingredients
varkensvlees, zout, specerijen (koriander, peper, gember, foelie, kruidnagel, kardemom, chilies)Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |