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Discussion in 'The Mainboard' started by tandn, Sep 6, 2011.
think its in the bbq thread, but I believe broXcore has it saved.
slim saves everything
yeah thats the one i have saved. haven't tried it yet, but it will probably be pretty soon.
jda is the greatest cook ever
It sounds phenomenal but I'm not sure how confident I am in making a reduction sauce. Never done it before and am concerned about how bad I'd fuck it up.
Yeah. I've used the same recipe for pork chops as well and it turned out very nicely.
try it before the big dinner. reductions are easy as long as you keep an eye on them. really, all you do is heat up the sauce until it resembles a less thick syrup.
Jda cannot reduce his awesomeness even if he tried.
got anything for a pork tenderloin?
edit: this was meant for tandn ...the duval one seems a bit too much for me with the reduction sauce and all that.
Same here. Used half red wine and half balsamic and it turned out fantastic.
I posted one on page 1
this recipe confuses me
jda is never confused
I was given a few raw pork loin cuts (about the size of a small chicken breast) and I've tried a few marinades and cooked them on a George Foreman (I'm no kitchen wiz, but willing to try most anything) with pretty meh results.
Anyone have any good recipes to try with these?
for whole pork tenderloin I prefer it grilled. So I usually grill with just a bit of kosher salt and pepper. Please don't overcook, almost everybody overcooks pork tenderloin. The center should still be slightly pink but warm all the way through.
then serve with whatever sauce you are able to make or even buy. Try to match to what you are eating it with. Things that go well with pork include herbs like rosemary and thyme, sweet fruits and berries especially when teamed with mustard. Here are two sauces that go great with pork tenderloin:
2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon mustard seeds
3/4 cup dried apricots (6 oz), finely chopped
3/4 cup water
1/3 cup red-wine vinegar
1/4 cup sugar
3/4 teaspoon salt
Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons heavy cream
Catch the drippings from the pork in tin foil on the grill then add a small amount with a pat of butter in a pan heating over med-low. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops. Shallots work great in this sauce as well.
jorts makes the best sauces
Should I marinade the tenderloin the nigbt brfore?
Kslim > Alton Brown
I always grill pork tenderloin. always like it good and pink in the middle.
that's exactly what it should look like chan
jorts is what a person should look like
ready to get my braise on
pretty sure he posted it itt.
JDA remembers all
Also, make this your go-to vessel for chili preparation. When you make it, cook it in the oven at 225 for about 4-5 hours. The difference will astound you with the same recipe you would normally use.
hmm i've never made home made chili before. got a good recipe?
fish re: that tenderloin on Page 1:
How long does it normally take on indirect heat?
Duval, I tried the reduction sauce. Didn't turn out well enough to serve so gotta keep working there.
gonna do fish 's recipe on Friday.
I've got competition.
oh let do it. gonna brine it tomorrow i guess.
I'm guilty as hell of this. I eat my steaks rare, so as long as the outside is brown I'm confident there is no bacteria. Any worries with pork? I was raised to "cook pork until it's done" but Chan's pork tenderloin looks amazing. Thanks for your patience.
Sure, but it's like a lot of my cooking - I'm just going off the top of my head and don't have real proportions. And I'm going quickly here, so I might leave something out.
3 lbs. beef stew meat or chuck roast (cut into smaller, bite-size pieces)
4 cups (1 carton) of beef stock
5-6 cloves of garlic
1 red onion
1 yellow onion
1 can tomato paste
1 can crushed tomatoes
1 can diced tomatoes
2 cans kidney beans
Season beef with salt & pepper. In small batches in a cast-iron dutch oven, brown beef over high heat and set on a plate until all beef is brown on the outside, but still raw inside.
In the same dutch oven, add in diced onions with a pinch of kosher salt, and reduce heat to medium, stirring often until onions are slightly translucent. Add in diced jalapeno and diced garlic and continue cooking for 2 minutes or so. Add some cumin, chili powder, and cayenne to the mix of veggies.
Add in tomato paste and stir to combine and get some heat into the tomato paste. Add in the beer and scrape the bottom to get all the fond (little brown bits) to detach. Add in kidney beans (rinse first), tomatoes, and the beef stock. Dump the beef back into the pot, and bring to a simmer. Remove from stovetop and cover, placing into a 225 degree oven for 4-5 hours, stirring every 30 minutes or so.
thanks, sounds great. will that fit in a 5 quart dutch oven?
I think so. I would have to check and see what size mine is. If not, it will come close and you can just add in beef stock as needed when you stir to keep it moist.
Depends on your grill but 20-30 minutes seems about right. I just use my probe thermometer and take it off when it hits *140 and leave no doubt.
I've done this same recipe using chorizo. It's a spicier sausage so you may want to try it since you are looking to add a little kick.
Pork is as safe as steak, and safer than ground beef.
Eat it how you like it. Promise.
This is true. The "cook it well every time" is an antiquity from shitty meat standards.
Not that our's are fantastic now, but trichinosis isn't nearly as prevalent as it was before.
Chicken, however, one should not fuck with
I would also add "Get a meat thermometer" to the list of basic recommendations for those looking to step up their game.
unless it is a blue foot chicken
mjj can eat any time of chicken raw
Went by the grocery store this morning and I wasn't sure what kind of mustard you meant by "grainy mustard." Went with coarse ground mustard as that appeared to be the closest fit. That fine or should I grab something else?
Small enough to fit on the pepper. If I had to give a comparison in size I'd say about the size of a AA battery.
That's the stuff, you are good to go.
Going to try this out tonight since we had our first significant cold front move in, currently in the 50s.
*tandn should have his own cooking show
Still too hot in Jax for that stew, but it look delicious & will be making it at a later date.
Will be purchasing a dutch oven in the next few weeks. Do you recommend plain cast iron or enamel coated?
I only have cast iron, but I would imagine enamel would be way easier to clean.
*Jorts will win a nobel prize for creating non stick cast iron.
Those were my thoughts as well. I love my cast iron cookware, but am leaning towards enamel for ease of use. Not dropping $200+ for a Le Creuset though... Anyone have the Lodge model?
Go to a TJ Maxx or a Marshall's. They will have enameled cast iron at a fraction of the cost of Le Creuset, and it's just as good. But you can't go wrong with either, it's just easier to clean the enameled.
I have two pretty good ones. I don't have them on this comp at work. Remind me to look and post when it starts to get colder.
That's basically what I plan on doing. I like my Lodge skillets & they seem to have the best dutch ovens not labeled LeCreuset or Staub... at 1/6th the price.
Pork tenderloin can be taken off at an internal temp of 140 according to revised health standards this year. It will be nice and bloody at 150 though, and perfect for reheating and staying moist if you have leftovers
Just threw a roast into the crock pot after searing with some carrots, potatoes, and beef stock mixed with tomato paste.
See you in 6 hours!
America's Test Kitchen reviewed dutch ovens and their overall winner based on price and performance was the Tramontina 6.5 quart model which they sell at Wally World for 45 bones.
I have one and use it all the time.
Oh yeah, on the Tramontina, I swapped out the lid handle with a metal one that I bought at Home Depot for a couple bucks. I wanted it to be oven safe up to 500+ degrees so that I could make no-knead bread.
Noticed in the items "frequently bought together" that people buy this dutch oven and also a Le Creuset replacement knob to put on it. Brand whores.
If dahldennsull were a brand I'd buy everything he made.