Wednesday, March 25, 2009

Tips for tenderloin


Pork tenderloin with mustard sauce.

Tonight's post will focus on recipe alternatives. This recipe's alternatives to be extract.

You see, a reader recently called me out for my inaccurate pan sizing. (I indicated a 8x8 pan pan while the pics clearly show a rectangular pan. (For the record: I doubled the recipe and forgot to note it.)

Thankfully my omission did not affect the finshed product, I was assured, but it did make me realize the importance of adapting cooking instructions to accommodate whatever equipment that someone might have on hand. After all, very few of us have a full complement. For example even I don't have anything approach the super-huge skillet required to make Rachael Ray's Franks 'n Beans Casserole.

Ingredient alternatives are also good. (I always welcome a good cilantro substitute.)

A good example of this recipe adaptation/alteration would be how to cook pork tenderloin when you don't own a non-stick oven safe skillet that the the original recipe calls for. (Most non-stick skillets are not. And , if you're not sure, Iwouldn't risk it. And, if the handle is plastic, I will not be held accountable for what might happen if you do risk it. )

HOW TO COOK PORK TENDERLOIN:

Stovetop/oven method: Season tenderloin with salt and pepper. In an ovenproof skillet over medium-high heat, sear on all sides (6–8 min). Tranfer skillet to oven and roast at 350˚ for 10–15 min.

Stovetop method: Season meat with salt and pepper. Heat 1 tbsp olive oil over high heat and sear meat on all sides. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally for 20–25 min.

Oven method: Season meat with salt and pepper. Cut 5 shallow diagonal slices in meat greae a baking pan and bake at 450˚ for 25–30 min.

Note: Pork should always be cooked to an internal temperature of 140˚.

SOME OF MY FAVORITE SAUCES AND SEASONINGS FOR PORK TENDERLOIN

Pan sauce: After pork has been removed from the pan, stir together 1/4 cup grainey mustard, 2 tbps Dijon mustard, 2 tbps sour cream and pan juices.

Oven method coatings/rubs: Hoisin sauce, Honey garlic sauce, marmalade; Chinese five spice.
Best,

kh

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