How To Make Stuffed Pork Tenderloin

[Music] good morning welcome to the Escoffier online my name is chef Cesar today I want to show you how to make a stuffed pork tenderloin I got two beautiful pork tenderloins here this one of the most tender cuts of meat and pork and there's good I mean you can cook it in many different ways today we're going to stop it with some leeks some apricots I love all the peppers and before I go I start showing how to prepare the pork I put the filling in there I'm gonna start cooking some of my oil some leeks here and be careful we are useless I know we wash them before we cut them up but I also you want to wash them after the cut because you're gonna see a lot of sand inside there and it feels grainy so you more likely it's gonna be some sand inside most of the time so you want to wash it really good in the cold water kind of soak them in and and then you strain it to make sure that all the sand it's gone so I'm melting some cold water here and I'm just gonna sweat that out of the leeks gonna soak them up really nice okay okay and when you sweating the leeks you don't wanna have the heat too high but you only one the soft in the Prada you want to break down the fibers that way they get a lot of flavor if you are cooking long enough they're gonna be nice and sweet okay so you want to keep them nice and kind of low and keep an eye on them especially when you using our hot water if you're not careful it's gonna it's kinda heartburn there's a lot of milk sauce in there so it's gonna give you a heads up there so we're gonna let them go here for a while in the meantime I'm going to show you how to butterfly 1/4 fennel on here we're gonna clean it first I got my born in knife here and I think some of this skin out of here little a little fat a little silver skin some of these comes really easy here ok sigh oh my god this train this piece down and for the stuffing I mean you can do anything you want really you can do maybe like sausage or other meats I mean there's a lot of different such as vegetables there's a lot of different ways you can stuff the pork with maybe some mushrooms and I'm gonna make a say a nice orange sauce it's gonna go really nice with a nice sweet leeks and apricots I was gonna have a little kick from that chipotle peppers Chipotle peppers are jalapeno peppers there are ripe smoked and they're put into a adobo sauce would you take tomato sauce with spices and some vinegar and then that's a nice smoky flavor too so it's gonna really give that efficient I saw a nice flavor as well it won't be too spicy you can do don't have to use the peppers if you don't want I mean you can change the recipe around but you wanna get the rest this well it's just an idea I mean we're looking more for the preparation techniques okay so we're gonna there now we're going to butterfly I'm gonna cut a piece off at the end because I want to have a nice and even here you can save this for something you can see this there's not a lot of fat in this so when I butterfly this kind of real life okay be careful not other side then we want to pound this out to a 1/4 inch of thickness and we do that to kind of be able to put some stuff in there and also it's gonna cook quicker it is you can see it's very easy okay this right here to deny in my weeks we just want to get them nice and soft here when I add some apricots here you want to cut them even half quarters the apricots little strips I'm also going to add a little apricot brandy here but you don't have to if you don't want to use any alcohol that's ok you can just skip that as you can see you can we do it a couple things at the same time okay so I'm gonna put this sign here I'm gonna a little plastic wrap over this so I can pound this you do this that way you don't have meat flying around when you're liking a pound of the meat okay I got my meat mallet here be careful you don't want to pound it too hard you don't wanna break your meat and the stuff in this one that fall out so you want to be careful that you don't hit it too hard as you can see the meats very tender it doesn't take a while and you can make this ahead of time you know they're filling the stuffing normally I would like do it ahead of time it let it cool down but since I we're kind of crunch in time I won't probably have a lot of time to allow it to cool down but you guys can make this maybe 10 or even the day before so and the same thing when you want soup or crush stuff you can keep it in the refrigerator until you're ready to the server so you can probably make this in the morning and uh for dinner they keep them out in over your fan stop and they just cook them on a time or not until the time comes or whenever the service time launch or thinner if you don't have one of this meat now it's rolling pin works to us all right that's nice big enough now not show my attention back to that leaks here I'm adding a little bit of this side you pull the peppers as well okay this is gonna add a nice kick to the stuffing okay and like I said before if you don't like spicy things you can don't live it off you don't have to ahead around there you could smell the vinegar in there watch it let's hit it knob sort of Caprica Blanda here be careful if you're using a like a stove is going on I went up in the flames okay so this one's uh electric and in a bit up the alcohol but it's going to evaporate and we spray it at home we put the brand that you're gonna see the it's gonna catch on fire so be careful want to stand back a little bit don't wanna burn yourself okay so here we go I also got a little fresh thyme I want to add this at the end and in a little salt here little white pepper and this one smell really nice you're going to starting on generallaughter almost from the leeks the sweet little vinegar from the peppers little spice in this so it's a lot of flavors going in there okay I'm gonna shut this off and I'm gonna I just add my fresh thyme at the end okay you want to make sure to you know you try that before you put it on in case you need little more salt is really good okay you can taste I'm run away all the freshens comes out okay normally at this point you were like let it cool down but since I've you know like we're doing this a lime here now I don't have a lot of time so I'm gonna start to like put some of that half of this into one of my fourth guns once it is for this for two pieces normally you get two pieces in a package most of the time but sometimes you're able to find their pack individually so if you want to do that but except I this came by no package and two pieces so when a little salt to just enhance of flavor okay pepper here and it's got a nice kick to it but you know the sweetness of there are leaks and the apricots kind of balances out it's not that spices so and you can control the spices as well so we're gonna have these you can see there okay now we're gonna I guess I'm a butcher twine here I'm gonna trust our pork here otherwise it's gonna open up when we cook it I mean you don't have to buy it I'd recommend doing otherwise when they meet cooks gonna shrink and that's gonna know the stuff in there's gonna fall out so they're gonna don't want to trust this okay so when the fold is over here okay there you go you might put your time here start from the end here about three or four okay like this this is gonna help you to keep me from falling apart open it up when you're cooking this and the stuffing is now gonna come off so as you can see one more here at the very end oops [Music] okay there you go now at this point I'm gonna sear the meat but if you have a broiler at home you can skip the step I want to make sure I get a nice color a nice flavor as you know when that's done the same process but all the flavors are developed so you want to do that but again if you have a broiler you can just put her in the broiler and make sure you turn it on like you know turn it so it gets browned all the way but I'm gonna sear this real quick to get nice nice color and the meat see all the juices and get a lot of flavor gonna develop a lot of flavor I got a little you can see how olive oil best of all I'm using the avocado oil here for this okay also I'm gonna turn on my little brother back here and this piece being offered to servers maybe two and a half the pen and happy Academy so if you have like two of tenders you can easily give five service out of there if not six if you want to go up there small portions you can now you know get probably five to six portions out of there with that I'm sure you want to add maybe start or at the ramen I could make a little sale today but you know what the Stars and vegetable it will you know be big enough so we're gonna get my pan really hot here because we want to see it it's gonna be a little smoke going on but you know can't really help it you want to get a pan nice and hot otherwise we don't the meat it's gonna stick to the pan and you don't have a hard time you know it's gonna take a little while to get off the pan that you know come up the temperature so you wanna you get a pan nice and hot but be careful you don't want to get it too hot that you know comes to a flashing point where the oil catches on fire you don't want that either sometimes you see a little more smoke start to come up you wanna add the meat make sure you wipe down your cutting board with a towel with a Santa in solution some bleach in the water personally you using needs okay remember following the sanitation procedures at home if they're important even when you're cooking at home you know a lot of people tend to believe that we could only get sick when we go out to eating on the rush runs but it can happen in our own home so we got our always treated with respect and in our kitchen and all this you know clean as we go insanity everything that we use like I was saying before I'm on the maisonette orange sauce I got some orange juice here some orange liqueur a little set on says this has a lot of oils at the citrus fruits on oil so you want to use me really enhance the flavor of this sauce like a little coarse touch Laura here I'm gonna be using there some orange segments I got on and some light showers i'ma be using to make my sauce and it's gonna be a nice light sauce no cream no a little wider as you can see when a pan that's really hot a needle stick it always just comes off by itself they want to make sure the pan is nice and high when he's staring and the product chicken or a little meat and this kind of develop a knife there's a lot of things one that I don't although flavors have been developed when he's wrong like this now I'm gonna shut it off I'm on transmission my oven here that I got going here and again if you guys at home want to skip the steps you got a broiler you don't have to sear this to me like this they just put under the broiler it's gonna get a nice crust and a little flavor stick on it so I'm gonna put this back in here okay hey now that I have my meat going here I'm gonna work on my sauce here wipe down my my area here and you will see that making the sauce is very easy okay you know I mean it's real simple cooking this it's exciting it's long you don't have everything ready to go you're missing plows ready everything is like the actually cooking process you can see it doesn't take very long it takes a sometimes longer to prep to get everything ready so this way is so important to get to have everything set up before you actually start the cooking process this way you're not you know going back to get something that you forgot and this is why we stress that is extremely important to have you miss applause setup before you study in any cooking preparation so I have this little pan here and I'm gonna make my orange sauce okay water here okay I'm gonna spread my shallots here and this sauce can also be made ahead of time you guys want to do some work ahead of time feel free yes you know we do this a lot and I work in the restaurant kitchens we'd make a lot I'm gonna would prep all the time and the more you have crap the easier it is to you know put the dishes out when it becomes time so be careful again you want to sweat the showers real quick here [Music] and the porks our take about 15 minutes to cook like that so okay when I sweat them tender nice and translucent you want to bring all the flavors I'll I'm gonna strain them out of the sauce anyway so one have a nice & smooth sauce at the end and I'm gonna add to my wash for the core here you don't want to add any it's fine I got some Brown yeah here but you know you can add a different kind something's not it was expensive it's all ahead of my cabinet but it's a nice and flavorful so I use a lot of flavor so you want to reduce this down a little bit okay when I add my orange zest as you can see there's a lot of sugar under and this the core is gonna be like the place you want to let it reduce down so you see there and it's gonna be like kind of syrupy then you want to add your orange juice this is fresh-squeezed orange juice but you can always get something already done so we're gonna bring it to a simmer and over here I made a little cucumber salad it's a pickle cucumber salad with some peppers all right did I I took some vinegar and sugar and I might give you the recipe to a little sesame seeds mustard seeds and just kind of bring it to a simmer I'll let it cool down and I Julianne Micah commerce and put her in there and the brine is gonna be nice and sweet and this is something very fresh and I'm you know I don't have anything heavy to play this edge one it is something real light I mean sometimes you don't want you know if you don't wanna eat a habbit meal there's you know with a few ingredients you can make something very tasty like you're gonna see me here I'm gonna you know play this little salad I got some watercress here come on it's gonna go with my pork and some radishes and I slice here and again this is a I mean you can do other things you can make mashed potatoes rice I mean this dish goes with pretty much any starch and you can do also a vegetable like you know maybe some asparagus I'm some root vegetables as well there's a lot of you know different things you can serve with your with this dish but I just kind of went with this little light fare today and when I know it's pork okay it's gonna take a little longer from my pork to bake a semi oven that they're so tiny but you know if you have a big oven at home it's gonna you know probably roll less and they gotta set up at 450 so it's gonna you know really cook rather quickly and while making the sauce we want to reduce the oranges will bit down the way kind of the flavors no nice and concentrated in the meantime I'm gonna do this other pork tender to it that way I'm not I can use it for something else simmer this it's a toy your head - I'm gonna prepare this might as well okay just in case you guys is something you can make me down in Saturdays and grill them I mean there's so many different ways you don't you don't really have to stuff this this I mean you can do it make the boys you can cook the whole piece like this and then slice in little medallions once it's done but you know I kind of did a little something different you wanna take the silver skin off all the time because this one gets really tough when it cooks you can see it's very easy to do this keep an eye ma work back here sure the skin around Y nice okay I'm just gonna finish this off real quick that way then get out of the way real quick [Music] all right sign now I want to finish my sauce is ready stuff is later on my sauce is going here I'm gonna got my cornstarch lure here I got a little porn stars you can use arrowroot as well to taking up your sauce if you don't have cornstarch it works as well make sure there's no dry powder in there always one goes into the hot sauce even that quickly - I'd be like your lump but you want to make sure it's nice and smooth it's really all wet and nice and runny like this otherwise you'd feel like dry cornstarch there is gonna plump top and you want to really ticking up the sauce or so we're gonna start adding little and go slow don't answer much at the same time but it's gonna start picking up you don't want to get it too thick make sure you keep whisking at the same time otherwise you want to incorporate the cornstarch layer with the rest of the sauce okay and I'm gonna strain this in a little bit here okay there you go you can see there this I I'm also going to caramelize some orange segments here to serve my pork here okay when I take a look at this back here we make sure it's almost done here you want to cook work about 150 and if you have like a stuffing it would just not cooked like the one I had here today if you guys do like raw meat you wanna make sure you cook it to 160 65 Penson of watts of stuff and you have in there you know raw meats and the middle you know they're gonna take longer but this one I sense is everything inside is already cooked so if you want that's just a habit to cook 150 that way it's nice enough and then motions not overcook and dry so okay like a little sugar here and you little plate it's on my orange segments in there so want to caramelize them a little sugar down these for garnish and I could use a nonstick pan for this that this way they know it won't stick and they can be seen easily clean okay I'm gonna strain the sauce before I put it on there on the dish here should I have a lot of juice so that's gonna take a little while for them to know it my scholar on them anytime I want to strain my sauce here real quick [Music] much better off of it leftover heats gonna caramelize the other side it's gonna be a little smoking when you guys the burnisher there so it gives our nice color a nice sour flavor too okay I mean I won that do all of it this is gonna take mitchell-lamas little tiny Springer but I'm sure you guys have a bigger one I didn't get my big one so this gonna be night since the specs of the sauce nice and smooth and look at the Hat that's how it should be I'm gonna see if my pork is getting ready here come on take it out well yeah well rest a little bit you also want to actually let her rest before you cut it otherwise you cut it right away when I see all the juices run all over the place and I would want to make sure that's a rest for about five minutes it might I might not wait that long but are you guys at home and wait and the way you have all the juices in there and you now wanna you know have an end up with a dry piece of meat so again I'm gonna go let's say for a little bit and it means I'm gonna kind of start getting my dish ready to serve my pork here and everybody mentioned I made some a pickle cucumber so I got some right here same thing got some pick a red peppers I'm gonna drain some of this juice okay they're nice and sweet okay like I said before you guys can do whatever you want you don't have to really follow what I'm doing here but it's just an idea I know the radishes here in the bottom layer okay some of these cucumbers in here Oh salad and area type some of this uh fresh peppers so you want to kind of layer the colors in here for presentation purposes - okay and this really nice refreshing salads really you know light yeah yeah press them down so they kind of stay in place when I take the little mold out of here okay the table when I put some watercress here inside the way and this entire living plants got their roots down there sometimes I made with the finest and the supermarket close by hours that it will last a long time in home shipping like in that little water and a little package it comes back you know stays alive for a while so I'm gonna put something on top here is very delicate and see some of the liquids gonna start to come on the bottom it's okay [Music] [Music] okay now I'm gonna try to are this done take the string out of here make sure that your world astraying you don't want to serve a piece of string with it or your dish okay okay you can see it's nice and juicy the center should be nice and pink when I put a little sauce down here [Music] yeah I want to show you clean the room the plate draw knives before the service should be nice and clean overtime now I'm also going to add my little off caramelize orange here between color here too there you go Wow just stays in place and you can see very nice and easy to prepare this I hope you guys enjoy today's session I'm looking forward to see you guys again next week have a nice day and thank you for joining [Music]

Channel: Escoffier Home Gourmet

Views: 106,263

Keywords: pork, pork tenderloin, chef, culinary arts, recipe, grand marnier, cooking, culinary school, online, cooking school

Id: 1hkLTZN8SXo

Length: 41min 26sec (2486 seconds)

Published: Thu Feb 04 2016