How to make
Oven - 430°F (220°C)
A pan that is suitable for placing in the oven.
The pork tenderloin is cleaned from all small fats and tendons. It is dried in kitchen paper. It is pierced on both sides with a fork.
In a bowl, combine all the dry spices and mix.
The fillet is placed on a large board and with 1 tbsp. olive oil is spread on all sides. It is salted completely with the spices, which are rubbed into the meat by hand. It is left for 30 minutes at room temperature.
It is heated in a pan at high temperature with the other tablespoon of olive oil. The whole piece of meat is placed and sealed on all sides. Use a tong, not a fork, so that you do not pierce it with it.
At the end of cooking, add the lump of butter and after it melts, seconds later pour 1 tbsp. cognac, it should make a sizzling sound from the temperature and is flambéed. Flambé is not dangerous because it is in a very small amount of alcohol. After it is extinguished, it is immediately transferred along with the pan into the hot oven. This is the moment, if using a meat thermometer, insert it into the center of the meat.
Cook for no more than 5 to 7 minutes.
The tenderloin that I cooked has an internal temperature of 64-68°C - Medium Well.
Remove and place on a board to rest for 10 minutes. Then cut and serve it with appropriate garnish of choice.
To properly cook the meat, I used a meat thermometer.
There are several degrees of doneness for different types of meat, and in this recipe I baked it at 160°F (70°C) - Medium Well internal temperature and when pressed from above it has elasticity, i.e. it immediately returns to its original form and is slightly pink on the inside with a wonderful outer baked crust.
The instructions that are given in the recipes for how well the meat should be baked, so that it is not dry, have several rules. They show us, depending on its type and weight, how long it takes to cook and it varies according to our taste criteria.
Placed in an oven or on a stove, grill, its internal temperature quickly reaches 80°C and the time it needs to reach tenderness is in most cases insufficient, so it is necessary to use a thermometer. When it shows us degrees of 63-65°C / 145°F (I also show degrees in Fahrenheit, because many thermometers are marked in these degrees) it means that the meat is well cooked and it is time to take it out.
There are several degrees of cooking:
Very Rare 42-45°C ( 107.6 F - 113 F) - too bloody, very undercooked, almost raw and the juices when cut are blood red. 30 seconds per side.
Rare - 45-49°C ( 113 - 120-20 F) cooked extremely quick, bloody and the juices are very red. Cook for 1 minute per side.
Medium Rare - 50 - 52-3°C (122 - 125.6 F) 2 min per side, not yet well done, but with a crust. Cook for 2.5 min per side.
Medium - 55 - 60-2°C (131 - 143 F) this is the most common type of roasting with a strong baked crust and bleeding core. Cook for 3 min per side.
Medium Well - Done 64-71°C, well-baked crust with a slight shade of pink on the inside. Cook for 3-4 min per side.
Very Well Done - 74-82°C - baked so that when cut, not a drop of juice leaks, the core is brown and there is no shade of pink, dry and hard. Cook for 5 to 6 min per side.
