As a home cook who loves creating flavorful, wallet-friendly meals, I highly recommend pork tenderloin. It's incredibly tender, simple to prepare, and pairs beautifully with sauces like mushrooms, mustard, cider, or chorizo. Best of all, it's very affordable per kilo.
I've found that a touch of Espelette pepper and bell peppers brings out the best flavors, delighting the whole family every time.
Preparation: 20 mins
Cooking: 1 hour
Difficulty: Easy
For 6 people
Budget per person: €2.57
- 1 kg pork tenderloin
- 50 cl fresh cream
- 1 green bell pepper
- 1 red bell pepper
- 2 onions
- 1 tablespoon powdered Espelette pepper
- 25 g butter
- Olive oil, salt & pepper
1. Wash the peppers, remove the seeds, and cut into thin strips.
2. Peel and slice the onions.
3. In a frying pan, heat a drizzle of olive oil and sauté the onions over high heat for 2 minutes. Add the pepper strips and cook over low heat until browned.
4. Meanwhile, cut the pork tenderloin into 2 cm medallions.
5. In a skillet, melt the butter and sear the meat on both sides over high heat for 5 minutes.
6. Once golden, season with salt, pepper, fresh cream, and Espelette pepper powder. Stir well.
7. Add the onion-pepper mixture and stir again.
8. Cover and simmer over low heat for 1 hour, stirring occasionally and adjusting seasoning as needed.
9. Serve hot, perhaps with pasta.
Absolutely—it tastes even better the next day! I often make a big batch, store it in an airtight container in the fridge, and reheat in the microwave or gently on the stovetop.
- 1 kg pork tenderloin: €9.95
- 33 cl fresh cream: €2.34 per liter or €1.17
- 1 green bell pepper: €0.80
- 1 red bell pepper: €0.80
- 2 onions (250 g): €1.85 per kg, or €0.46
- 1 tbsp powdered Espelette pepper (15 g): €152 per kg, or €2.28
Total: €2.57 per person or €15.46 for 6 servings.
This recipe is a staple in my kitchen—the meat turns out melt-in-your-mouth tender. Have you tried it? Share your thoughts in the comments!
