WANT TO HELP?

October 06, 2019 1 Comment

I’m at the point in my book where I need help testing recipes.

Want to help?

It’s not hard. Just follow a recipe and tell me if:

1. It was understandable
2. Easy to follow
3. Did the dish turn out?
4. Is there anything you’d change?
5. Did you like it?
6. Would you make it again?
7. Any additional comments

Don’t let the length of the recipes intimidate you. They may seem long, but that is only to ensure that everything is explained—

Before you start cooking there are two things you should do.

1. Read the entire recipe before starting. Trust me, it makes cooking so much easier—I learned this the hard way.
2. Do what chef’s do before they start cooking. Get everything ready: all your utensils, tools and ingredients measured, peeled, cut, and sliced. It is called mise en place, a French term meaning set in place. Going through the process of getting everything ready and organized means you won’t have to stop once you’ve started cooking.

Those two steps, believe it or not, have changed my entire experience in the kitchen.

The other night I made a delicious pork tenderloin. The tenderloin is a lean piece of meat that can be tasty, but if it is overcooked the meat can be dry and tough. Making certain you cook it to the right temperature, and adding a sauce can dramatically enhance the flavor of the tenderloin.

I love a good recipe; especially one that is easy to make and comes out perfectly every time. This roasting technique is simple and straightforward. Once you season the meat, sear it in an ovenproof pan until it is browned on all sides. Place the pan into a 425° oven for 15 minutes or until the inner temperature is at 145°. While the meat is resting, make the sauces over a medium-high heat.

In the recipe below I’ve given you a choice of three sauces: a simple cream sauce, a tomato-based sauce, and a mushroom sauce. They all go well with the pork and I like that you have options depending on your mood.

Roast Pork Tenderloin

Adding a sauce to finish the tenderloin adds flavor and moisture to the meat.
I wrote the recipe with the 3 sauce options to vary the flavor.

Preheat oven to 425°

INGREDIENTS

1 one-pound pork tenderloin 
salt and pepper
These herbs go well with pork: parsley, rosemary, sage, thyme, fennel, cumin, and coriander.

DIRECTIONS

1. With a paper towel, pat dry the room-temperature tenderloin.
2. Season the entire meat with salt and fresh ground pepper.
3. On the stove heat an ovenproof heavy bottom frying pan—or cast-iron skillet.
4. When it is hot, add 1 tablespoon high-temperature oil.
5. Add the tenderloin and cook about 2 minutes per side wait until the meat naturally releases from the pan before turning. Brown on each side.
6. Add your combination of dried herbs to the meat.
7. Place in the oven and cook for about 15 minutes.
8. The pork loin is done when the internal temperature is 145°.
9. Remove from oven and put the meat on a plate, tent with foil to rest 5–10 minutes.

Sauces

Cream Sauce

1. Heat the frying pan on the stove to medium-high.
2. Add 1 tbs butter 
3. Add 2 clove minced garlic.
4. Add 1/2 tsp sage.
5. Deglaze by adding 1/2 cup white wine (dissolve all the burnt and stuck bits on the bottom of the pan)
6. let it evaporates by half
7. Add 1/2 cup chicken broth and let it evaporate by half
8. Whisk in 1 tbs of crème fraîche, cream or sour cream.
9. Add 2 tbs chopped parsley.

Tomato Sauce 

1. add oil and butter into a pan
2. Add minced onion and garlic, cook 3 minutes.
3. Add 1/2 tsp ground thyme cook for 30 seconds.
4. Add 1/2 cup white wine cook until it evaporates by half.
5. Add 1 cup chicken broth let it evaporate by half
6. Add 1 tbs chopped parsley before serving. 

Mushroom sauce

1. Place the frying pan on the stove at medium heat add oil and butter. 
2. Add mushrooms, sauté 5 to 8 minutes until softened
3. Add minced garlic, cook 2 minutes
4. Add 2 tbs vinegar to the pan to deglaze (dissolve all the burnt and stuck bits on the bottom of the pan) cook until liquid is almost totally evaporated.
5. Add 1 cup broth, bring to a boil and let the liquid evaporate by 1/3
6. Remove from heat and whisk in 1/4 cup of crème fraîche or sour cream and the 2 tsp mustard..
7. Add 2 tbs chopped fresh parsley before serving.

Try this recipe and leave a comment on this blog post, remember to answer the 7 questions listed above.

If you’d like, here are 4 other recipes you can try.

After each post please answer the 7 questions in the comments below.

One more thing: if you know anyone who you think would like to test a recipe, please send this on to them. The more the merrier.

Merci!

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