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/ck/ - Food & Cooking


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16245998 No.16245998 [Reply] [Original]

Thawed out a couple pork tenderloins to grill but it looks like the weather isn't having any of it. I figured I'd roast them in the oven with some garlic and maybe make either a gravy with the drippings or some kind of cream sauce with a little dijon mustard. Do you have a favorite way of preparing pork tenderloin?

>> No.16246014

dunno how much time you have, but brine at least a couple hours (simple salt brine will do) and then roast with black pepper and marmalade glaze :d

>> No.16246019

>>16245998
Pan fried medallions > baked
pan sauces are the best sauces

>> No.16246445

>>16246014
>>16246019
Not OP but I'll be cooking a tenderloin for the first time tomorrow and am looking for proper "technique" on how to prepare it. I saw some recipes mention baking it wrapped in tinfoil. So I assume one can go for either:
(1) A "wet" steamed loin, delicately heated to a rose-colored inside of 140°F (60°C) or 58°C (136°F) depending on American/German sources
(2) roasted with a sugary caramelizing marinade/glaze in the oven
(3) pan fried in the form of medallions to get some browning with a pan sauce
Flavor profile wise, I gathered that sweet works well and mustard is often paired with pork in the sauce or marinade. Do you have any more tips or specific seasonings or temps to bake at? I am planning on dry brining possibly over night with salt at least.

>> No.16246452

>>16245998
https://www.youtube.com/watch?v=Gc2kghrzX7E
It's in here. Pepin stuffed tenderloin.

>> No.16247812
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16247812

Salted and put in the fridge a couple hours ago.

>> No.16247824

>>16245998
I generally sous vide mine with butter and sage, then pan roast to brown. Comes out amazingly tender, nicely pink inside, and with a nice crust.

>> No.16248223
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16248223

Browned it.

>> No.16248233

Usually I shove them up my ass. The kids all gather around the dinner table to watch in suspense as I attempt to shit them back out. They're plenty saucy after all that jazz, I tell you what.

>> No.16248324
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16248324

Deglazed the pan with some broth, then added in some of the apple butter we made a couple years ago, some Kerrygold, and some black pepper. Added the meat back to the pot, covered it, and roasted it for 20 minutes at 400.

>> No.16248347
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16248347

Recently I saw a recipe for brussels sprouts roasted with mayonnaise and they turned out incredible. Took it a little further tonight and added some mini potatoes with the brussels sprouts, along with some Worcestershire and Tony's.

>> No.16248361
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16248361

End result. Next time I will reduce the sauce and let it thicken some. Pretty happy with the results. The apple butter really gives it a great flavor, especially paired with the pork. Thanks for all the suggestions ITT, by the way.

>> No.16249119

>>16248361
Looks delicious op. How does one make apple butter? And what’s kerrygold

>> No.16249154
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16249154

>>16249119
I made a thread when I did it but I can't find the archive. The condensed version is chopping up whole apples and cooking them down til they're soft. Afterward I ran them through a food mill to get out all the seeds and peels. Add sugar, cinnamon, and some acid (I used apple cider vinegar) and cook it until it thickens and darkens in color. Finally, process in a water bath. Pic related is what it looks like when it's finished.

Kerrygold is a brand of cultured butter. Just a higher quality than the regular store brand sticks.

>> No.16249170

>>16249154
Might have to give the apple butter a try sometime thanks!

>> No.16249174

>>16248347
My god man, looks delicious

>> No.16249180

>>16245998
Mustard always goes with pork, OP. I'd go with the mustard cream sauce, or a South Carolina barbecue sauce. What's your starch and sides? Potatoes? Rice?

>> No.16249200

4chan fucked up and posted my response in the wrong thread. Here it is:

>>16249170
Canning is a hell of a lot of fun and the sky's the limit. You can skip the food mill step if you don't have one. The only reason I did it was I read that there's extra flavor in the skins of the apple, but I don't know if it made a difference or not.

>>16249174
I was skeptical of the mayonnaise initially until I thought it out. It's just oil and eggs. It sticks so well to the sprouts and they come out perfect. The last time I did it I had a little extra capocollo that I chopped and threw on top and it came out great. I don't know if I'd ever go back to oil/bacon grease after using the mayonnaise.

>>16249180
The next time I'm gonna use some dijon in the sauce. Pictures of the sides above, potatoes and brussels sprouts.

>> No.16250761

I think I'm gonna chop up the leftovers and make a hash with some eggs.

>> No.16251835

>>16245998
I love a dry rub with orzo pilaf, sprinkle a little of the left over rub in the finished orzo

>> No.16252035

>>16251835
Do you have a good recipe for pilaf? I haven't had it in twenty years. Back then we only had the boxed version, never got to try homemade.