White Wine Pork Tenderloin with Buttery Parsley Potatoes
A comforting roast where citrus-marinated pork tenderloin slow-roasts in white wine until golden and tender. Golden butter-sautéed potatoes with fresh parsley make this a complete and impressive family dinner with minimal effort.
🛒 Ingredients
3 servings
- 500 g pork tenderloin
- Juice of 1 lemon
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 200 ml dry white wine
- 2 tablespoons butter
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 500 g waxy potatoes
- 1 bunch fresh flat-leaf parsley
- 1 teaspoon dried oregano
- 2 tablespoons butter (for the potatoes)
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Directions
- 1
Prepare the marinade: combine lemon juice, garlic, shallots, cumin, salt and pepper. Coat the pork tenderloin thoroughly and refrigerate for 1 hour.
- 2
Preheat oven to 180°C (350°F). Butter a roasting dish, place the pork with its marinade and dot with butter. Cover tightly with foil and roast for 30 minutes.
- 3
Baste with half the white wine and continue roasting covered for another 30 minutes. Add extra butter if the meat looks dry.
- 4
Remove the foil, pour over the remaining wine and roast uncovered for a final 30 minutes, basting frequently with pan juices until deeply golden.
- 5
Peel and quarter the potatoes. Blanch in salted boiling water for 10 minutes, then drain well.
- 6
Melt butter in a skillet over medium heat. Sauté potatoes until crispy and golden. Season with oregano, salt and pepper.
- 7
Off the heat, stir in freshly chopped parsley. Slice the pork and serve with herbed potatoes and pan juices on the side.
💡 Chef's Tip
Remove the tenderloin from the fridge 30 minutes before cooking for more even roasting. Swap oregano for fresh thyme for a more aromatic variation.
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