Gentle Reader, there are few things more worthy of celebration that a lovely dish from a good kitchen prepared by a passionate cook and served just right. The past few days have simply been wonderful, with my student chefs quickly mastering both technique and artistry of presentation of two ways to offer pork tenderloin.
First, the recipes (which you can download and print for yourself, the same as you can do with every recipe in this entire blog):
The trick to getting these recipes right is timing.
The best way to ensure fine timing is to pre-heat the oven(s) and ensure all mis-en-place is complete.
So ... here goes. This blog entry will touch on aspects of BOTH recipes, and show steps along the way (not all of them). Then ... the final results!
Here we go.
First, prepare the rub chosen and get all the ingredients put into a zip-lock bag. I do NOT recommend using the bags with the actual zipper that travels across the opening ... these tend to leak a bit ... just use the ones with the double-closing at the top. We always use 'freezer bags' in our kitchens. Set the prepared bags aside and take the tenderloin(s) out of the frig.
Next, clean the tenderloin(s) of excess fat and silverskin (the connective tissue between the fat and the meat). Reserve them in a bowl or on the edge of your cutting board.
Ensure that the ovens are really ready to go!
I always teach my students to start with an oven between 25 and 35 degrees hotter than the recipe calls for if they want to sear or make bread ... get the protein or bread into the very hot oven, let the blast of heat start the process and THEN turn the heat down. The technique for these tenderloin recipes is very simillar ... we start at 425 with full convection (which means we have the thermostat set to 450) a nd turn it down after about 8 minutes. (When I make bread I always start with an oven 25 degrees hotter than my baking is to be done at, then after the product is in the oven I cut the heat down after the first crust-spray.)
BACK TO THE FOOD:
We do our tenderloins on racks set in baking trays ... any drip is caught and clean-up is easy, and the tenderloin is roasted on all sides pretty evenly. Chef Victoria demonstrates the Thai tenderloin ready for the heat here.
The Thai-style tenderloin comes out of the oven ready to plate.
The crusted one needs a mushroom sauce made ... a little bit of onion, a little bit of good butter, a bit of red wine, a bit of good heavy cream and some mushrooms ... what could possibly go wrong? Here is Chef Jessica getting a sauce going.
Gently clarify the onions, and add the red wine. Reduce by 1/3 then add the cream ... reduce again. Clean the mushrooms and cut them up into medium-to-small pieces, of consistent size. When the sauce has about 10 minutes of simmering to go, stir in the mushrooms. Correct the taste with good salt and pepper at the last moment and spoon over the prepared tenderloin on a hot platter or presentation plate.
For a dish like this (whichever recipe you follow) be very sure to plate onto a hot plate or platter! Nothing will ruin a thoughtfully-made and carefully planned-for dish than the use, at the very end, of a cold presentation tray, platter or plate. Get it good and hot!
With the platter hot, slice your tenderloin
Please try to always support your Ontario farmers ... buy local pork if you possibly can.
As every cook knows, clean-up is easier when it is done with enthusiasm!