Slow-cooked Tenderloin, Pure and Simple

Pork Tenderloin

A luxuriantly leisurely roast from Janet Wynne Evans that takes a good 4-5 hours in a slow cooker but is well worth the wait and will show off best bottles to a tee. A slow, leisurely roast seems to bring out the best both in expensive and cheaper tenderloins. The meat gets a good browning and then 4-5 hours in a slow cooker. The benefit of buying your fillet from the butcher is that you can request (a) a nice layer of fat which will melt away in the cooking and flavour the juices, and (b) the bones. These I use as a trivet for the meat and don't discard them when their work is done. Hold the icky-sticky barbecue sauce, for they will be the best ribs you have ever had. I have often sneaked a couple while pretending to be so busy in my very small kitchen that all boarders are repelled. Now guests will know why!

Janet Wynne Evans

Serves 4-6

Ingredients

  • 1 kg pork fillet, in one piece, tied, with bones if possible
  • 1 large onion, wedged into eighths
  • 2 tbs olive oil
  • A bouquet garni of bay leaves, thyme and parsley stalks
  • Salt and pepper
  • 120ml double cream

Method

Note: slow cookers vary enormously so always follow your handbook, and have a meat thermometer at the ready. Some need to be preheated, others don't. This dish takes a good four hours on my HIGH Crock-Pot setting, correspondingly longer on models offering AUTO or MEDIUM. I tend to avoid LOW unless keeping cooked food warm.

Firstly, ensure the meat is at room temperature by removing it from the fridge an hour before you are ready to cook. Preheat your slow-cooker for 20 minutes if your model requires it.

If you have the bones, preheat the oven to 200°C/Gas 6-7. Lay the bones in a roasting pan and brown for 20-35 minutes until the rawness has disappeared.

Heat a large frying pan and add the oil. Season the joint generously with salt and pepper and carefully lower, fat side down into the pan. Brown it thoroughly, for a few minutes on each side, including both ends. I find it helps to stand it on end wedged in long barbecue tongs.

Remove from the pan and keep warm. Add the wedges of onion and brown them too.

When all that's done, remove the bones from the oven and drain off the rendered fat (save it for roast potatoes).

Remove the lid of the cookpot and work fast now to minimise heat loss. Place the loin of pork at the bottom, in contact with the heat, and tuck the bones and onion wedges around it. Push in the bay leaves and the herbs. Replace the lid and don't touch for 4 hours. If you do sneak a peek, be willing to atone for your impatience with an extra 15 minutes on the cooking time. I know they eat late in Spain, but really, don't be tempted!

After 4 hours, remove the lid of the cookpot and insert your meat thermometer. It should register at least 75°C. If it does, it's done and you can remove it to rest for 20 minutes in a warm place. If not, give it another half-hour. It won't come to any harm if you leave it longer, but the meat will become ever-more tender and friable, not conducive to a nice slice. The joint will also have shrunk quite a bit. If you like your pork pulled rather than manicured, this matters not.

Strain the contents of the pot into a bowl or jug, retrieving the bones as advised, for instant gratification, or even a little appetiser for your patient guests.

Strain the cooking liquid through some kitchen paper into a small pan to defat the cooking juices and reduce these until it tastes right - if there is very little juice, add some wine to what there is and boil down until syrupy and concentrated. Finish with a couple of tablespoons of double cream whisked in until bubbling thickly. Pour into a warmed sauce-boat and bring to the table with the pork.

I serve this with roasted Savoy cabbage and baby potatoes with their skins on.

Wine Recommendations:

This is an immensely forgiving recipe which wallows happily with any mellow, fruity wine of any colour. Riesling has a definite rapport with pork, so Riesling Tradition, Kuentz-Bas is a good choice. For reds, try Corbières Château Ollieux Romanis or celebrate another great pork producer, Corsica, with Fiumeseccu from Domaine Alzipratu; but this is gentle enough not to scare off a good Bordeaux.

Members' Comments (0)

There are no comments for this article.
Society Promise
Members before profit
Awards

Our website uses cookies with the aim of providing you with a better service. By using this website you consent to The Wine Society using cookies in accordance with our policy.

Close

4.4. Cookie Policy

By using The Wine Society website, you agree to cookies being used in accordance with the policy outlined below. If you do not agree to this, you must alter your browser settings to turn off cookies or block those types which are unacceptable to you or cease using the website.

The Wine Society uses cookies to enable easy navigation and shopping on the website. We take the privacy of all who use our website very seriously and ensure that our use of cookies complies with current EU legislation. The following guide outlines what cookies are, the types of cookies used on The Society's website and how they work.

You may alter your browser settings to turn off cookies or block those types which are unacceptable to you, but this will cause difficulties when accessing and using some areas of the site. Instructions on how to do this can also be found below.

4.4.1. What are 'Cookies'?

  • Most major websites use cookies.
  • A cookie is a very small data file placed on your hard drive by a web page server. It is essentially your access card, and cannot be executed as code or deliver viruses. It is uniquely yours and can only be read by the server that gave it to you.
  • Cookies cannot be used by themselves to identify you.
  • The purpose of a basic cookie is to tell the server that you returned to that web page or have items in your basket. Without cookies, websites and their servers have no memory. A cookie, like a key, enables swift passage from one place to the next.
  • Without a cookie every time you open a new web page the server where that page is stored will treat you like a completely new visitor.
  • More recently, cookies have also been used to collect information about the user which allows a profile of their preferences and interests to be created so that they can be served with interest-based rather than generic information about available goods and services.

4.4.2. How do Cookies help The Wine Society?

Cookies allow our website to function effectively. Cookies also help us to arrange content to match your preferred interests more quickly. We can learn what information is important to our visitors, and what isn't.

4.4.3. How does The Wine Society use cookies?

The Wine Society does not accept advertising from third parties and therefore, as a rule, does not serve third-party cookies. Exceptions to this include performance/analytical cookies (see below), used anonymously to improve the way our website works, the provision of personalised recommendations, and occasions when we may team up with suppliers to offer special discounts on goods or services.

The Society uses technology to track the patterns of behaviour of visitors to our site.

4.4.4. What type of cookies does The Wine Society use?

We use the following three types of cookies:

4.4.4.1. Strictly Necessary Cookies
These cookies are required for the operation of our website, enabling you to move around the website and use its features, such as accessing secure areas of the website. Without these cookies, services like shopping baskets or e-billing cannot be provided. Under this heading, we currently use the following cookies:

  • Authentication Cookie and Anonymous Cookie
    These cookies remember that you are logged in to your account – without them, the website would repeatedly request your login details with each new page you visit during your time on our website. They are removed once your session has ended.
  • Session Cookie
    These cookies are used to remember who you are as you use our site: without them, the website would be unable to tell the difference between you and another Wine Society member and facilities such as your basket and the checkout process would therefore not be able to function. They too are removed once your session has ended.

4.4.4.2. Functionality & Targeting/Tracking Cookies
These cookies are used to recognise you when you return to our website and to provide enhanced features. This allows us to personalise our content for you. Under this heading, we currently use the following cookies:

  • Unique User Cookie
    This cookie is used to:
    • store your share number in order to identify that you have visited the website before. Without this cookie, we would be unable to tell whether you are a member or not.
    • record your visit to the website, the pages you have visited and the links you have followed. We use this information to make our website, the content displayed on it and direct marketing communications we may send to you or contact you about more relevant to your interests.
    • This cookie expires after 13 months.
  • Peerius Cookies
    These third-party cookies are used to provide you with personalised recommendations based on your purchase and browsing history. They expire within 4 hours of your visit.

4.4.4.3. Performance/analytical cookies
These cookies collect information about how visitors use a website, for instance which pages visitors go to most often, and if they get error messages from web pages. These cookies don't collect information which identifies a visitor. All information these cookies collect is aggregated and therefore anonymous. It is only used to improve how a website works. Under this heading, we currently use the following cookies:

  • Google Analytics Cookies
    These are third-party cookies to enable Google Analytics to monitor website traffic. All information is recorded anonymously. Using Google Analytics allows The Society to better understand how members use our site and monitor website traffic.

4.4.4.4. Authentication Cookie
In order for us to ensure that your data remains secure it is necessary for us to verify that your session is authentic (i.e. it has not been compromised by a malicious user). We do this by storing an otherwise meaningless unique ID in a cookie for the duration of your visit. No personal information can be gained from this cookie.

4.4.5. How do you turn cookies off?

All modern browsers allow you to modify your cookie settings so that all cookies, or those types which are not acceptable to you, are blocked. However, please note that this may affect the successful functioning of the site, particularly if you block all cookies, including essential cookies. For example, In Internet Explorer, go to the Tools Menu, then go to Internet Options, then go to Privacy. Here you can change the rules your browser uses to accept cookies. You can find out more in the public sources mentioned below.

4.4.6. Learn more about cookies

4.4.7. Changes to our cookie policy

Any changes we may make to our cookie policy in the future will be posted on the website and, where appropriate, notified to you by email. Please check back frequently to see any updates and changes to our cookie policy.