Tuesday, December 29, 2015

Pork Tenderloin

For my kids: This is the recipe for the pork we had on Sunday.  I don't know who/where I got it from -- probably a melding of several online recipes.  It takes about 40 minutes.

The pork tenderloins at the Pig come with two in a 2.5# package.  Each tenderloin is a little over 1#.  The whole package would be 4-6 servings.  The recipe below is for cooking both the pieces at the same time.

Use a paring knife to trim any silver skin from the tenderloin, as this silver skin will get tough.
Pat tenderloin dry with paper towel.
Heat 1 Tbsp oil in a cast iron skillet or dutch oven over medium heat, till oil shimmers.

Coat the meat pieces with
1 Tbsp olive oil
and season with 
1/2 Tbsp salt 

Sear meat in skillet.  Cook each side for about 3 minutes, until nicely browned, for a total of 12 minutes.

Meanwhile, slice or chop
2 onions
2 apples

Begin preheating oven to 450.
When meat is seared, remove to a platter.

Add another Tbsp of oil to the skillet (if necessary) and saute onions and apples for about 5 minutes.
While the apples are frying, rub into meat:
1 Tbsp Dijon mustard
3/4 tsp thyme
1/4 tsp black pepper

Add 1/4 tsp thyme to onions.  Top onions/apples with meat.   Slide skillet into hot oven.
Roast 10-15 minutes, until meat thermometer reads 145-150.  Don't overcook.
Put meat on clean platter; cover with foil; let rest 10 minutes.
Put skillet back on a medium burner.  Add
1 cup chicken broth to skillet.
Stir and scrape browned bits from bottom of skillet.
Bring to boil.  Reduce to simmer.  Cook until sauce reduces by half.
Slice meat. 
Apples and onions go on the bottom of the platter, topped by meat slices, topped by the sauce.

I substituted the 10 minutes of roasting with the crockpot.  After frying the apples and onions, I added the chicken broth to the skillet, stirred to remove brown roasty bits, and then poured it in the bottom of the crockpot.  I put the meat on top.  Crockpot on low for 3 hours was a bit too long, and I did a double recipe.  So probably two hours on low [for a modern crockpot] would be good.  I don't know how much longer for a good, old-fashioned, lower-heat crockpot.  If you use the crockpot, pour the apples, onions, and sauce into a saucepan or skillet to reduce the sauce on the stovetop. 

Do you have a meat thermometer?  It's really handy for a recipe like this because you don't want to overcook it and have tough meat, and you don't want to undercook it and get trichinosis.  And on that cheery note, we should all go buy tenderloins while they're still on sale.

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