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Mary Berry Pork Tenderloin Recipes

Mary Berry Pork Tenderloin Recipes

Tender pork strips are marinated in a fragrant spice mix of ginger, chiles, garlic, and curry powder, then stir-fried until golden. Simmered in a rich coconut-tomato sauce with bell peppers and scallions, this aromatic dish is finished with fresh cilantro and lemon juice for a vibrant, flavorful meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Servings: 6
Course: Main Course
Cuisine: British
Calories: 332
Ingredients Method Notes

Ingredients
  

Spice Mix:
  • 1 inch 2.5 cm piece fresh ginger, peeled and grated
  • 2 fresh red chiles halved, seeded, and finely chopped
  • 1 garlic clove crushed
  • 1 tablespoon mild curry powder
  • Salt and black pepper to taste
For the Pork:
  • 1½ lb 675 g pork fillet (tenderloin), trimmed and cut into ¼ inch (5 mm) strips
  • 2 tablespoons sunflower oil
  • 8 scallions cut into 1 inch (2.5 cm) pieces
  • 1 large red bell pepper halved, seeded, and cut into thin strips
  • 1 × 14 oz 400 g can chopped tomatoes
  • 1 × 14 oz 400 g can coconut milk
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice
  • Cilantro sprigs for garnish

Method
 

  1. Prepare the spice mix by combining the ginger, chiles, garlic, and curry powder in a bowl, seasoning generously with salt and pepper. Add the pork strips to the bowl and toss them thoroughly in the spice mixture until every piece is well coated. Cover the bowl and refrigerate for 2 hours to let the flavors penetrate the meat.
  2. Heat a wok or large frying pan over high heat, then add the oil and let it heat until it shimmers. Working in batches to avoid overcrowding, add the marinated pork strips and stir-fry for 5 minutes, tossing frequently, until the meat is browned on all sides and slightly caramelized.
  3. Add the scallions to the wok and stir-fry for 1 minute until they soften and become fragrant. Toss in the red bell pepper and continue stir-frying for another minute. Pour in the tomatoes, coconut, and ¼ cup water, stirring everything together well.
  4. Bring the mixture to a boil, then reduce the heat to low, cover the wok with a lid, and simmer very gently for 15 minutes or until the pork becomes tender and the sauce thickens slightly.
  5. Stir in the chopped cilantro and lemon juice, then taste and adjust the seasoning with additional salt and pepper as needed. Transfer to a serving dish, garnish with fresh cilantro sprigs, and serve hot alongside fluffy rice.

Notes

What's the Best Method to Cook a Pork Tenderloin?

The best method for cooking pork tenderloin depends on your desired outcome, but pan-searing followed by oven roasting delivers consistently excellent results. Start by searing the tenderloin in a hot skillet to create a flavorful golden crust, then transfer it to a preheated oven at 400°F (200°C) to finish cooking. This combination ensures a beautifully caramelized exterior while keeping the interior juicy and tender.
For quicker weeknight meals, slicing the tenderloin into medallions or strips and stir-frying works wonderfully. This method cooks the meat rapidly over high heat, sealing in moisture while developing deep flavor through the Maillard reaction. It's perfect for dishes with sauces or marinades, as the smaller pieces absorb flavors more effectively.
Regardless of your chosen method, always use a meat thermometer to check for doneness at 145°F (63°C), then let the meat rest for 5 minutes before slicing. Pork tenderloin is naturally lean, so avoiding overcooking is crucial for maintaining its tender, succulent texture.