Oven-Baked Pork Tenderloin is a fantastic dish perfect for serving an elegant and delicious dinner when you’re in a pinch. Easy to prepare, pork tenderloin has the wonderful quality of always being tender, making this recipe a guaranteed success. The dish is beautifully complemented with Duchess Potatoes, which are piped using a pastry bag fitted with a star tip. This technique allows the mashed potatoes to be neatly arranged on the side of the tenderloin,...
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Season the pork tenderloins with salt and pepper.
Slice the onions into medium-sized rings.
In an oven-safe dish, create a layer of onion and chopped garlic, and drizzle with a bit of olive oil.
Place the tenderloins on top of the onion layer.
In a bowl, mix the cognac with the water and pour half of this mixture over the pork.
Preheat the oven to 225°C (437°F) and cook the tenderloins for about 5 minutes. Then, lower the temperature to 180°C (356°F) and continue cooking, occasionally basting the meat with the remaining cognac and water mixture.
Use a pastry bag with a star tip to pipe Duchess Potatoes for an elegant presentation.
Baste the pork tenderloin frequently to keep it moist and flavorful.
Serve the tenderloin sliced for easier portioning, or whole for a more dramatic presentation.
Can I use a different type of alcohol instead of cognac?
Yes, you can substitute cognac with brandy or white wine for a slightly different flavor profile.
What is the best way to ensure the pork tenderloin stays tender?
Basting the pork frequently with the cognac and water mixture helps keep it moist and tender.
Can I prepare Duchess Potatoes ahead of time?
Yes, you can prepare and pipe the Duchess Potatoes ahead of time, then bake them just before serving.
What side dishes pair well with pork tenderloin?
Duchess Potatoes are a classic pairing, but roasted vegetables or a fresh green salad also work well.
How do I know when the pork tenderloin is fully cooked?
Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C) for safe consumption.
