Smoked tenderloin with baked potatoes

Smoked tenderloin with baked potatoes

When I'm out of inspiration or time for complicated recipes, smoked tenderloin with baked potatoes is one of the options I turn to. It only requires a few simple ingredients that I often have at home. The potatoes and meat are layered, and everything is done in one dish, without any hassle.

Quick info

Total time: about 1 hour and 10 minutes
Preparation time: 15-20 minutes
Baking time: 60-70 minutes
Servings: 4
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner

Ingredients

1 smoked pork tenderloin (about 350-500 g)
7-8 medium round potatoes
3-4 cloves of garlic
Freshly ground black pepper
Salt (only if the tenderloin is not very salty)
2-3 tablespoons of olive oil
1/2 cup of water or white wine (to taste)

Preparation method

1. Peel the potatoes and slice them into medium-thick rounds, thin enough to cook evenly but not fall apart.
2. Cut the smoked tenderloin into not-too-thick slices.
3. Take a baking dish or any ovenproof tray. Layer the bottom of the dish alternately with slices of potato and pieces of tenderloin until you finish one layer of each.
4. Season the remaining potatoes with salt (if the tenderloin is not salty enough) and freshly ground pepper. Add the olive oil over these potatoes and mix gently to distribute the flavors.
5. Place the seasoned potatoes on top of the layers already in the dish.
6. Pour half a cup of water or white wine over the entire contents of the dish.
7. Put the lid on (if you have one) or cover the dish with aluminum foil.
8. Bake in the oven at medium heat (about 180°C) for 60-70 minutes. You don’t need to turn or stir during cooking.
9. About 10 minutes before it’s done, peel and slice the garlic, then sprinkle it over the entire surface of the potatoes. Put the dish back in the oven uncovered so that the garlic can cook and add flavor.
10. Remove the dish when the potatoes are soft, and a light crust has formed on top.

Why I make this recipe often

It’s quick, doesn’t leave many dishes to wash, and can be easily adapted based on what I have in the fridge. It works well for a family meal or when I want something warm without spending much time in the kitchen. It’s good both hot and at room temperature.

Tips and variations

Tips

If the tenderloin is very salty, don’t add any salt to the potatoes.
Don’t cut the potatoes too thick, or they may remain raw in the end.
If you have white wine, it adds a special flavor, but plain water works just fine.
If using a dish without a lid, check halfway through the cooking time to ensure all the liquid doesn’t evaporate.

Substitutions

You can use another type of smoked meat, such as bacon or smoked ribs, if you don’t have tenderloin.
Olive oil can be replaced with a neutral oil.
You can use just water if you don’t want to add wine.

Variations

Instead of rounds, you can cut the potatoes into cubes, but cooking may take a little longer.
For a more intense flavor, add a few sprigs of thyme or rosemary at the end, along with the garlic.
If you want the dish to be crispier on top, you can turn on the grill 5 minutes before removing it from the oven.

Serving ideas

It can be served directly from the dish, with pickles or a simple salad of raw cabbage.
You can add a spoonful of sour cream or yogurt on the side if you want to mellow the salty taste.

Frequently asked questions

Can I prepare the recipe with raw tenderloin?
No, this recipe is for smoked tenderloin. Raw would require a different cooking time and method.

If I don’t have a baking dish, what else can I use?
You can use any ovenproof tray, preferably not too shallow. It doesn’t have to be a baking dish, but it should withstand oven temperatures.

What if I don’t have white wine?
You can use plain water. It doesn’t affect the texture at all; only the taste will be slightly different.

Can the potatoes be boiled beforehand?
No need. If you cut them to the right size and pay attention to the amount of liquid, they cook well in the oven with the meat.

Can I add more garlic?
You can add as much garlic as you like, but I recommend not putting it in at the beginning so it doesn't become bitter.

Nutritional values

Approximate estimate for one serving (out of 4):
Calories 380-420 kcal
Protein 20-25 g
Carbohydrates 35-40 g
Fat 17-22 g

Values may vary depending on how fatty the tenderloin is and how much oil you use. The potatoes and smoked meat provide a balanced ratio of carbohydrates to protein, and the fats come mainly from the meat and olive oil.

Storage and reheating

The dish can be stored in the refrigerator in a covered dish for up to 2 days. It can be reheated in the oven or microwave, but the potatoes may become a little drier after reheating. I do not recommend long-term storage or freezing, as the texture of the potatoes will not be the same.