How To Make Italian Pork Tenderloin

same one that be preparing a pork tenderloin I got it beautiful pork tenderloin here this one of the most tender cuts of meat from pork and you can prepare this many different ways today I'm gonna cut little medallions I'm gonna saute it make a pan service so I'm pretty much pan frying it but you can marinate this this takes it may Arn a really nice because it's really tender so when just marinate it's gonna absorb a lot of flavor from the marinade you can grill it whole and then finish baking oven and it slice it the server you can stop it you can you know make it meat stuffing or even fresh dry fruits or like vegetables or a combination a boat and some cheese as well I mean it's really know you can make so many different ways to prepare this pork and like I say this is really nice tender piece of meat and I mean you don't want to overcook it even if it's a tender piece of meat you don't want to cook it over 155 I mean sometimes people think the pork has to be cook Walton oh that's something the past you know that and the since you know takes pretty much anything but nowadays they're you know they've regulated and their feed is more clean so the meat it's also more cleaner then it used to be because now you can see it's it's a it's healthy to eat you know you don't want to overcook it because it's gonna be dry you want to have it nice and pink and juices and there so we're gonna start by preparing this porking I got a nice tender here and this is not not too expensive it's not like buying beef tendon ones you can pay ten eleven fifty bucks a pound you're gonna pay for these probably three dollars go and change for a pound and it's a nice cut of meat so we're gonna start by trimming all this fat off here in the silver skin there way you have a nice clean piece of meat okay is very easy to do it just take your only knife and cut most of the fat off here some of that can even be pulled with your fingers the fat itself but then this little skin here peel off this piece often put it aside okay now we're gonna take the silver skin you want to just take the tip of your knife right underneath the silver skin you don't want to take too much meat off yeah you see the pink of the meats nice and pink just kind of going to meet the skin and pull it off with this all right you're gonna throw this away never gonna cut it to little Italians you can cut them as thick as you want I'm gonna make a little thinner so they're not they don't take long to cook because I'm gonna pan-fry them otherwise you can make it nonstick sure one you can even cook this hope we know the whole piece and then I once your server you're gonna slice it the little slice whatever size you want but I'm gonna make some nice materials here and the way they cook pretty quick look at this beautiful you can always pound them down to make them you know nice and flat okay so I got some nice telling us right here see beautiful okay I'm gonna clean my cutting before I go this way wipe it down before we chop anything else in here I got bleach water solution they kept okay now we're gonna start to cook this I'm gonna season the pork some salt and pepper okay make sure you do both sides okay there you go watch my pan on over here I have a couple tablespoons of olive oil I'm gonna sear the meat throw a nice got a nice conversation on the meat get the oil nice and hot a little more I'm gonna be making this Italian style I'm gonna make a sauce with some prosciutto I got some some sun-dried tomatoes as well you're gonna get it for sure to probably slice like this and you wanna see a little fat around the edges don't take it off this is kind of give it a nice flavor once you brown do you saute the prosciutto this is gonna render and it's gonna kind of get crisp and it's gonna give the sauce a great flavor I also got some sun-dried tomatoes here it came in the bag if they are to try you won't want to soak them up you're gonna cut them into little strips sometimes you can get them in olive oil those you don't have to soak ascertain that nice and soft but the ones are coming back sometimes I get to try you want to soak them with some warm water before you cook them their way they get nice and soft beforehand okay now you're gonna sear the piece of meat you mean time on the chops on my herbs I got some fresh sage I got over here I'm gonna be adding to the sauce I got some good telling you partially - I'm gonna be chopping up make a nice cream sauce with that if you don't have fresh say chicken obviously some dry but and your fresh looks at all this better to have a nicer flavor okay and there's many different ways you can do this doesn't have to necessarily be a cream so as you can do it with garlic wine or any kind of size you can think of really works really well with pork they're nice and brown fill them over if you don't want to order this flash low over the place you can put a lid on there kind of live it a little open so just think I'm Sal you don't want to skim to me but if you're one that kind of boy making a mess in your room in your stove you can do that this oil is going to splatter from that this is got a lot of liquid Vanitas a lot of moisture so when he comes out he's gonna in our square that specific oil look at that okay now I'm gonna pick him off the pan and let him rest but someone I make the sauce and then when I put them back a duck and the sauce has finished cooking then you don't want to overcook the fork and make it tough so these it's like a couple minutes on each side depending on how thick the forcus mine about that thick so I'm gonna just cook them very briefly in each side and keep in mind they're gonna cook and once they come off the pan you know they're carried over he's gonna keep cooking the pork so you don't want to overcook the meat because I'm gonna put it back with the sauce again now I'm gonna fry my prosciutto they got chopped up here I'm gonna make it nice and crispy a little more oil that's some of my audience I got over here I got some real fine guys onions oh it smells really good now when I add some of my fresh herbs I got here to play a little bit I'm gonna deglaze it with some white wine you can use any kind of white wine just you can use a Pinot Grigio just don't use any sweet wine you want to get away from Rieslings they're kind of sweet so you don't make a sweet sauce okay I'm gonna let her you know we do this a little bit and I'm gonna hit it with some chicken stock okay chicken stock here a half a cup and I also want to add some I'm gonna come to a boil again reduce it down then when I had it with some heavy cream to make a nice cream sauce with this and this is very simple I mean it doesn't take too long to make this dish it goes very quick so I'm just gonna bring it back to a boil and once I add the cream it's going to have reduced down and taking up the sauce so this is something very easy to do once the sauce gets little oh you know tick and be careful before you add salt you want to taste the sauce because prosciutto is very salty and now you don't want to add more salt than on top of this so big care for taste the sauce before you finish this in there Dan because like I said prosciutto is very salty so it's going to come out and now absolutely gonna stay in the sauce so you want to be careful not to not to make it too too salty then this is going to be a nice pan sauce from there you know the drippings from the pork and the prosciutto with fats gonna be very tasty I got some heavy whipping cream here about a quarter of a cup when I had a little more black pepper to my sauce and then I'm on it tasted before I add more salt I want to make sure that's not a too salty so when I let it go I also wanna I got some polenta I'm gonna fry to go my pork tender dish you can probably use a risotto pasta even whatever some potato dish it goes well with pretty much any side dish but I chose to do polenta some wanna do some some pan fried polenta here in a little bit so we do you know a final plating if you guys have any questions you know feel free to ask I like when you guys ask questions it's kind of you know very nice so we want to kind of keep it open don't put any oil evaporates you want a lot of liquid to evaporate so before we put the meat back in there we're gonna reduce it down so that sauce gets a nice consistency usually it takes enough you minister to reduce down I'm gonna taste it for some salt seeking its anymore and actually doesn't need any more salt it's got enough salt from the prosciutto so be careful when you make it at home not to over salt this sauce he's got a great fresh taste from the herbs and the prosciutto it says like a blend of flavors and its really nice nice and tasty should strike the bottom of the pan okay go ahead like they don't have a question one of the students over here the question was you died you were saying that you're supposed to weigh the herbs at end of cooking time well you can't do it but since we want to make the sauce here beginning you want to kind of sauteing if you make it like a tomato sauce you can you know a time at the end as well but since I'm making the sauce and you want to kind of bring out the flavor in from the beginning you want to trip them on at the beginning okay I'm gonna put the meat back in here you can see it's so has a nice tile texture it's not the firm which means it's not overcook put it back in there and you have this juice you want to put her in there that's a lot of uses from the meat we want to finish cook it in the pan as you can see the sauce getting nice and thick this time I want to take it off the flame and I'm gonna pan-fry saw Michael enter here in a little olive oil like I said before you can probably do a restorative goes really well with this dish or maybe some pasta some fresh pasta or even from my couscous would be nice I got some sliced polenta here it's a sun-dried tomato polenta shut up my pan I bring my plate over here my so is there enough to plate my fish you can also use the softball antha if you don't want to have it like this you know how you can get a soft polenta I just you know whatever you want to do it works great too they're planning my fish see something here let's show you the sauce and I hit it up a little more it's nice and thick I'm up for one look he's on top of the polenta look at that put some of this sauce over the top there we go now I got a little Parmesan crisp it when they use here garnish with some little chives there you go a nice simple dish you can make very easy and quick very tasty as well look at it just an idea if you guys you know have any questions you know let me know otherwise someone will wrap this up and I see you next week with another nice topic thank you for being here this morning and I'll see you next week again

Channel: Escoffier Home Gourmet

Views: 7,988

Keywords: Pork Tenderloin (Food), italian pork tenderloin, italian pork tenderloin recipe, how to make italian pork tenderloin, pork tenderloin recipes, pork recipes, italian recipes, online cooking class, cooking class, culinary school, escoffier online, Pork (Food), Italian Food (Industry)

Id: X2PNAlhBNQA

Length: 22min 5sec (1325 seconds)

Published: Tue Jun 16 2015