One of the many things I love about visiting my siblings is the food, and when I can get a new way of preparing or a new recipe along with all the love and visiting, I figure I'm ahead of the game.
I told you about the stellar meal I had with my sisters' Pork Tenderloin with Herbs and I had to try and recreate it for Tapas this month.
And it worked. There was just a little of the pork left after Tapas, and I scarfed it down for lunch yesterday, topped with this incredible coconut sauce Leon had made for the chicken drumsticks. He left me some of the sauce, giggle. And it was good.
But this post is about how I made the tenderloin. And even though I didn't make a sauce to go over it, it was tender, flavourful and totally yummy.
Preheat the oven to 425 deg.
I started off this dish by going out into the garden and harvesting some herbs. My oregano is going great guns, so I grabbed some of that, as well as some parsley and a little rosemary. I took the leaves off of the oregano, I didn't want the stems, as well as cutting the stems off of the parsley. I also took the leaves off the rosemary, and gave them a rough chop. Stems are not fun to bite into, trust me on this, they don't soften enough to eat.
To start with, take out your tenderloin, and very carefully remove as much of the silverskin. It just gets tough anyway and why not take it off?
*Hint* Take out your meat at least 45 min. to an hour before cooking it, it cuts the cooking time a little, and helps to keep the meat moist. Because it has already come almost to room temp, or at least warmed up a little, it doesn't 'shock' it as much when you put it in a hot pan, or on the grill or in the oven.
Then take a sharp knife and cut a slit the length of the tenderloin. Sprinkle or place your herbs into the slit,
and then take a long bamboo skewer and thread it through the tenderloin, kinda sewing it together. You want it to stay in one piece.
Heat a pan with a little oil, I used olive oil and coconut oil, not much, just a little and sear the tenderloin on both sides. You want a little browning action going on here.
Put the tenderloin on a baking sheet and place in the oven for about 25 minutes. That's all.
After 25 minutes I did check with a meat thermometer and it registered 155 degrees, which was almost too high, but the meat was cooked all the way through. I then placed the tenderloins in some aluminum foil. I wanted them to stay warm, as my guests weren't coming for another half hour. I did place them back into the oven, but by that time the temp in there was down to around 170 degrees.
Just as people started coming, I pulled the tenderloin out, unwrapped it, and cut it into slices,
and put it on the table. And even though I didn't 'pynt' up the plate, I noticed people were helping themselves to it in short order.
I have two more tenderloins in the freezer and I think I might just do this again.
And if I can get the recipe for the coconut sauce from Leon, I'm good to go. A little tenderloin, some Basmati rice, and that sauce.
Heaven.
I told you about the stellar meal I had with my sisters' Pork Tenderloin with Herbs and I had to try and recreate it for Tapas this month.
And it worked. There was just a little of the pork left after Tapas, and I scarfed it down for lunch yesterday, topped with this incredible coconut sauce Leon had made for the chicken drumsticks. He left me some of the sauce, giggle. And it was good.
But this post is about how I made the tenderloin. And even though I didn't make a sauce to go over it, it was tender, flavourful and totally yummy.
Preheat the oven to 425 deg.
I started off this dish by going out into the garden and harvesting some herbs. My oregano is going great guns, so I grabbed some of that, as well as some parsley and a little rosemary. I took the leaves off of the oregano, I didn't want the stems, as well as cutting the stems off of the parsley. I also took the leaves off the rosemary, and gave them a rough chop. Stems are not fun to bite into, trust me on this, they don't soften enough to eat.
To start with, take out your tenderloin, and very carefully remove as much of the silverskin. It just gets tough anyway and why not take it off?
*Hint* Take out your meat at least 45 min. to an hour before cooking it, it cuts the cooking time a little, and helps to keep the meat moist. Because it has already come almost to room temp, or at least warmed up a little, it doesn't 'shock' it as much when you put it in a hot pan, or on the grill or in the oven.
Then take a sharp knife and cut a slit the length of the tenderloin. Sprinkle or place your herbs into the slit,
Heat a pan with a little oil, I used olive oil and coconut oil, not much, just a little and sear the tenderloin on both sides. You want a little browning action going on here.
After 25 minutes I did check with a meat thermometer and it registered 155 degrees, which was almost too high, but the meat was cooked all the way through. I then placed the tenderloins in some aluminum foil. I wanted them to stay warm, as my guests weren't coming for another half hour. I did place them back into the oven, but by that time the temp in there was down to around 170 degrees.
Just as people started coming, I pulled the tenderloin out, unwrapped it, and cut it into slices,
I have two more tenderloins in the freezer and I think I might just do this again.
And if I can get the recipe for the coconut sauce from Leon, I'm good to go. A little tenderloin, some Basmati rice, and that sauce.
Heaven.
Posts
No comments:
Post a Comment
I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.