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/ck/ - Food & Cooking

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4459295 No.4459295 [Reply] [Original]

Soup /ck/

I'm an apprentice cook, looking to get better. Today I'm packing half a kg of pork's tenderloin, potatoes, and a wide selection of vegetables. Usually, I just cook the potatoes, fry and make a sauce out of the vegetables, and just throw the meat in the owen with some seasonings.

I'd like to do something more creative and unusual today. Any tips, ideas, etc? Pls don't be mean ;__;

>> No.4459320

Pork tenderloin is a delicious cut of meat. Simply throwing it in to the oven is pretty much wasting it. Treat it like the premium meat that it is.

I'd suggest the following. Trim off any excess fat and the connective tissue that is near the thick end. Slice into medallions about 1 inch thick. Pat dry, then season them on both slides with salt and pepper. Let them get to room temp while you preheat your oven to 400F.

When the oven is hot put a skillet or frying pan on the range. Add a little oil and get it very hot. Cook the medallions for about 2 min on each side so they are nice and golden brown. Toss some garlic cloves, rosemary, and thyme into the skillet. Cover loosely with a sheet of foil then transfer it into the oven. Cook about 4 minutes then remove the medallions to a plate. Cover with foil and let rest while you make a pan sauce.

For the sauce: deglaze the pan with sherry, wine, or brandy. Scrape up all the fond & mash the garlic and herbs down in there. Once the alcohol has cooked off add some heavy cream plus the juices which seeped out of the medallions while resting. Reduce this down until it thickens. Serve with your medallions. Ideally they should be cooked "medium" with a little pink in the center. Careful not to overcook or it will get tough!

>> No.4459323

>>4459320
>Treat it like the premium meat that it is.
Take it down a notch, fella.

>> No.4459330

>>4459320

Thanks mate. Should I pound the medallions at all, or just cut them in shape? That might be a problem at the moment because it's a bit late already, and my neighbours might not appreciate me pounding the shit out dead pork.

>> No.4459335

If it's nice out and you have a grill.
Salt and pepper. Wrap in sprigs of rosemary and coat in olive oil. Cook on high heat until the tenderloin is springy and the rosemary darkened. 20-30 minutes. remove rosemary, let rest, and slice.

>> No.4459338
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4459338

>>4459320
>Treat it like the premium meat that it is
>Slice it
OK bro.

>> No.4459366

>>4459330

Don't pound them. Treat them like steak.

>>4459338
That's exactly how fillet mignon is traditionally prepared. Since a pork fillet is so much smaller than a beef fillet, you'd need multiple medallions to make a serving rather than one big steak. Anyway, it's the same muscle, it works great for venison tenderloin, pork tenderloin, etc. I suppose the idea of eating a steak is offensive to you as well, since those are also sliced?

>> No.4459506

Okay thanks guys, I think I can get something done with this.

Just as a simple recap
1) Slice the meat up into medallions
2) Apply pepper, salt
3) Throw in a pan, couple of mins on both sides
4) Throw them in oven, until medium (or medium ++ as I like it). Cover with tin foil
5) Use whatever's left on the pan as a base for a sauce.

Just a simple question left though, is citrus really good with pork? I use it with chicken all the time, but with pork it just seems.. weird, I guess. Also, would it be a good idea to put onion slices on the medallions before throwing them in the oven?