(Norwegian version: Svinemørbrad i Østerssaus)
I am so lucky that I have a mother-in-law that totally rocks the pots and the pans in the kitchen, and today I present one of her signature dishes. This is a very easy dinner, perfect for entertaining as you can do most the work beforehand. The Sauce is so yummy that you can eat it like soup!
Pork Tenderloin with oven baked vegetables
1 pork tenderloin
1 bottle oyster sauce
3 dl cream
1 tsp red wine vinegar
Potatoes and whatever vegetable you like.
Oil, salt, pepper, various dried herbs
Put the tenderloin in an oven safe skillet, pour the oyster sauce over it. Turn the meat around to make sure you get oyster sauce all over it. Put it in the fridge for a couple hours, but if you skip this step it’s not the end of the world. Cook in oven at 200 Celsius for about 1 hour. (As you see on the pictures, I made two because we had guests)
As the meat needs to rest for about 15 minutes before you cut it, it is a good time to start the vegetable right after you put the meat in the oven.
Cut potatoes into suitable pieces and place them on a bake tin. Peel and cut the vegetables and put them on the bake tin. Drizzle with vegetable oil, and season to taste, and put it in the oven. Cook for about 45-60 minutes.
Take the tenderloin out of the oven and leave to rest. Pour the oyster sauce into a small pan. Add the cream and bring to the boil. Plop in a dash red wine vinegar to taste.
Cut the tenderloin into suitable pieces, and serve with the oven baked vegetable and the fantastic sauce!
(You can of course serve this with rice, mashed potatoes, salad, or whatever tickles your fancy)