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Tenderloin (cooking not lovin) (pg. 3)
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| biznology |
| quote: | Originally posted by Ian
i think we're cooking boneless loin this sunday, but our butcher is quite handy & has told us some good tips, like removing the bone from the loin, but tying it back in and leaving it for cooking cos it traps the flavours in. We'll just add a touch of pepper and some light herbs and that's all it'll need :D |
yeah i sliced off the tendon, fatty bits but i think i will leave them in while roasting for some more flavor| |
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| Dj O'Callaghan |
Pork Tenderloin, good cut of meat.
You might deem me crazy however it's worth getting a fillet knife and cutting the joint in half horizontially. Then stuffing it, you'll need breadcrumbs from a fresh loaf, a bit of decent quality sausagemeat, onions, a little garlic, fresh sage, thyme, flat leaf parsley (finely chopped) little bit of olive oil to bind the stuffing togther and a bit of lemon vest, season to taste and stuff the joint. Seal the tenderloin up with cocktail sticks and wrap it up with Pancetta and cook away! |
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| punjabi |
Liberally salt and pepper it, then rub a high quality mustard all over it and let it sit over night. When you're ready to cook it, wipe the mustard off and reseason (you will wipe the S&P off too). Using a small amount of clarified butter in a saute pan, sear it on all sides for 1.5-2 minutes per side, to color. Put it in the oven on a rack to allow all sides to come in contact with the hot air. Cook to moderately firm but still yielding to gentle pressure (medium-ish).
For the sauce (while it's in the oven), drain the excess butter out of the pan, leaving a very small amount. Sweat a tablespoon or so of minced shallots, add 3 oz. of the same high quality mustard (swirl it around so it's not a clump), and then immediately deglaze the pan with about 3 oz. of white wine. Deglazing will get the particulate from searing the pork (known as "fond") off the surface of the pan (fond = flavor). Turn it up and let the wine and mustard reduce a little and the alcohol, along with the harsh taste, will evaporate/cook out. Add 16 oz. of chicken or beef broth/stock (whichever you prefer) and reduce that down to 5-6 oz. Add 2-3 ounces of cream, and reduce it more if you want it thicker. Add more broth/stock if you reduce too far and want to thin it out. Finish with finely chopped herbs of your choice.
I win. |
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| Dervish |
Nah Ian wins, bone in idea is the best. Kudos Ian  |
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| tubularbills |
grill. with carcoal.
/thread |
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| punjabi |
| quote: | Originally posted by Dervish
Nah Ian wins, bone in idea is the best. Kudos Ian |
There are no bones involved in a pork tenderloin moron. |
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| Sushipunk |
So....?
How was it? |
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| Zharen |
| quote: | Originally posted by lücid
you and i have very different tastes when it comes to spices and food. ;)
the nice thing about sticking garlic cloves in the pork while you roast it is that the garlic gets cooked down and the juices just seep into the meat... then as you're taking bites of it you get the tender meat and then soft mild pieces of garlic and crunchy browned sage leaves, which, in my opinion, is just an excellent combination.
but yeah i wouldn't recommend it for anyone who doesn't love garlic and/or sage. |
Damn, that sounds hella bomb right now.
My mom cooked carnitas a week ago. I dunno how she did it, but the meat just melted in my mouth. And she loves her garlic too. |
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| Sushipunk |
| quote: | Originally posted by Zharen
Damn, that sounds hella bomb right now.
My mom cooked carnitas a week ago. I dunno how she did it, but the meat just melted in my mouth. And she loves her garlic too. |
Must.....not.......fix..... |
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| biznology |
| quote: | Originally posted by Dj O'Callaghan
Pork Tenderloin, good cut of meat.
You might deem me crazy however it's worth getting a fillet knife and cutting the joint in half horizontially. Then stuffing it, you'll need breadcrumbs from a fresh loaf, a bit of decent quality sausagemeat, onions, a little garlic, fresh sage, thyme, flat leaf parsley (finely chopped) little bit of olive oil to bind the stuffing togther and a bit of lemon vest, season to taste and stuff the joint. Seal the tenderloin up with cocktail sticks and wrap it up with Pancetta and cook away! |
that does sound good, but for going without a recipe, mine was bomb.
like i said i cut the tendon, and let it sit in an oil, salt and rosemary garlic rub (not too fancy).
i set a bit of oil in a skillet, but not too much since it was resting in oil. i waited for the canola oil, in the skillet, to smoke just a bit and seared it for a couple of minutes on each side. worked perfect.
then i added a bit more oil to a glass baking dish, some diced shallots, the meat and lemons around. baked for 55 mins (2lbs of meat), let sit for 10 mins(it keeps cooking after you remove it). and served with buttery potatoes.
i tried to take a pic but my celly sucks in that department, it was great. and a crown roast, the flat kind. meat cost 3 dollars, worth more than that| |
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| Sushipunk |
| quote: | Originally posted by biznology
that does sound good, but for going without a recipe, mine was bomb.
like i said i cut the tendon, and let it sit in an oil, salt and rosemary garlic rub (not too fancy).
i set a bit of oil in a skillet, but not too much since it was resting in oil. i waited for the canola oil, in the skillet, to smoke just a bit and seared it for a couple of minutes on each side. worked perfect.
then i added a bit more oil to a glass baking dish, some diced shallots, the meat and lemons around. baked for 55 mins (2lbs of meat), let sit for 10 mins(it keeps cooking after you remove it). and served with buttery potatoes.
i tried to take a pic but my celly sucks in that department, it was great. and a crown roast, the flat kind. meat cost 3 dollars, worth more than that| |
Sounds like a win!
Seriously though, you should use olive oil whenever you can (and extra virgin olive oil at that). Many of the other types of oils are hella processed, and very bad for you.
Mind you, I say this after....how many beers?
Beer is good for you though...
:wtf: :tongue3 |
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| biznology |
| quote: | Originally posted by Sushipunk
Sounds like a win!
Seriously though, you should use olive oil whenever you can (and extra virgin olive oil at that). Many of the other types of oils are hella processed, and very bad for you.
Mind you, I say this after....how many beers?
Beer is good for you though...
:wtf: :tongue3 |
no no i just used a bit of canola for the smoke. that means the skillet is at ~450f, best for searing. all of the other oil was olive.
it was great, but i did realize after marinating that pork loin should be sorted (the silver skin) and then run under cold water, and then seared. i got lucky - but thats the way to go methinks. the baking in season will do the job otherwise| |
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