Marinade, no, but salt and Hispanice rub, let it rest at least 3 hours, then high and hot like 425 internal temp 145-ish shouldn't take but a few minutes
I marinade in balsamic vinegar, stoBlackund mustard, garlic, rosemary, black and cayenne pepper. Then I pop it in pic related (wire rack pan if not available) and when it’s almost done I take some leftover marinade, mix it with the fat that dripped off and oil, and baste it so the outside gets a nice crispiness too it.
>Slice >Season >Dust in flour >Sear each side in peanut oil >Lower heat and add sesame oil, ginger, garlic, chilli, soy sauce and brown sugar >Add pork and toss to coat >Blanch one of the choy family in a hot pan with some lemongrass >Serve with rice noodles and season with lime juice and fish sauce >Garnish with chopped peanuts
>butterfly tenderloin >pound out flat and thin >spread with dijon mustard >saute onion, garlic, mushrooms, thyme >spread on top of mustard >layer of pancetta >roll up snugly, secure with baking twine >season outside with salt and pepper >sear entire outside >put in 400 degree oven for 50 - 60 mins >remove, let rest >while resting, use drippings to make a pan sauce/gravy (add more dijon) >slice tenderloin, serve with sauce and some roasted fingerling potatoes
One of my go-to dishes, always impresses
Is there a name for this recipe? I like the idea a lot and pork tenderloins are BOGO constantly, I’ve been on a bulk just eating a shit ton of it roasted and marinated (it’s good as fuck just as is), but it is getting a little old.
This looks like an awesome change of pace.
I’m just looking for something I can save a link to, if I make a screencap it might get lost in my photos.
[...]
You could look up 'porchetta' or 'pork roulade' recipes. There's lots of variation on this concept, try out different ingredients for the stuffing and see what you like best
You could look up 'porchetta' or 'pork roulade' recipes. There's lots of variation on this concept, try out different ingredients for the stuffing and see what you like best
I brine it for about 5 hours in a salt/brown sugar brine, grill over choked charcoal (direct heat but smouldering and smokey) until about 130ºF internal and then I open the vents, dab with Hispanicy brown sugar glaze (brown sugar, salt, black pepper, sriracha or similar) until caramelised and chard, and about 140ºF internal. Should reach 143ºF after resting.
are you sure that's a pork loin? cause that looks way too small to be a pork loin. are you trying to say slow roasted pork tenderloin? cause those are 2 completely different cuts of meat that idiots fail to differentiate.
Hm, would a pork roll made with schnitzel meat work well? >Lay out meat in a single layer >spread filling >layer some bacon >roll up into a log (maybe use toothpicks for integrity) and stick in fridge >Sear and stick in oven on a tray for half an hour-40 mins on 180 C
Would this work or would it dry out?
Marinade, no, but salt and Hispanice rub, let it rest at least 3 hours, then high and hot like 425 internal temp 145-ish shouldn't take but a few minutes
I want it slow roasted so it's very soft and tender though.
It's the most tender part of the pig, if you cook it low and slow it will dry out and taste of paper bag
Tenderloins are more tender, it's even in the name
>internal temp 145-ish
Cooked to buggery. With a thick cut of pork, pull it at 135. Nice, juicy pork.
You'll be buggin' out when I put ye out with my foot and my hand, in a violent fashion.
that one in pic related is over cooked. should be slightly pink in the middle
I marinade in balsamic vinegar, stoBlackund mustard, garlic, rosemary, black and cayenne pepper. Then I pop it in pic related (wire rack pan if not available) and when it’s almost done I take some leftover marinade, mix it with the fat that dripped off and oil, and baste it so the outside gets a nice crispiness too it.
>Slice
>Season
>Dust in flour
>Sear each side in peanut oil
>Lower heat and add sesame oil, ginger, garlic, chilli, soy sauce and brown sugar
>Add pork and toss to coat
>Blanch one of the choy family in a hot pan with some lemongrass
>Serve with rice noodles and season with lime juice and fish sauce
>Garnish with chopped peanuts
>butterfly tenderloin
>pound out flat and thin
>spread with dijon mustard
>saute onion, garlic, mushrooms, thyme
>spread on top of mustard
>layer of pancetta
>roll up snugly, secure with baking twine
>season outside with salt and pepper
>sear entire outside
>put in 400 degree oven for 50 - 60 mins
>remove, let rest
>while resting, use drippings to make a pan sauce/gravy (add more dijon)
>slice tenderloin, serve with sauce and some roasted fingerling potatoes
One of my go-to dishes, always impresses
Is there a name for this recipe? I like the idea a lot and pork tenderloins are BOGO constantly, I’ve been on a bulk just eating a shit ton of it roasted and marinated (it’s good as fuck just as is), but it is getting a little old.
This looks like an awesome change of pace.
I’m just looking for something I can save a link to, if I make a screencap it might get lost in my photos.
roulade
Sick, thank you my dudes.
>pork roulade
i have a loin in my fridge now and am totally tempted to put in the effort to make this
Do it and report back on the process + results
You could look up 'porchetta' or 'pork roulade' recipes. There's lots of variation on this concept, try out different ingredients for the stuffing and see what you like best
Le heckin bacon wrapped slow and then seared.
I brine it for about 5 hours in a salt/brown sugar brine, grill over choked charcoal (direct heat but smouldering and smokey) until about 130ºF internal and then I open the vents, dab with Hispanicy brown sugar glaze (brown sugar, salt, black pepper, sriracha or similar) until caramelised and chard, and about 140ºF internal. Should reach 143ºF after resting.
Is good.
I like to chop it into small pieces and saute it for everything from taco's, burritos, fried rice, and pasta dishes.
are you sure that's a pork loin? cause that looks way too small to be a pork loin. are you trying to say slow roasted pork tenderloin? cause those are 2 completely different cuts of meat that idiots fail to differentiate.
They won't be able to differentiate your face from the sidewalk after I'm done pummelin' ye
This is a white only board, please return to your containment board /b/
You'll be white in the face when you see my face, an my fists start flyin'
dont slow roast it, it's a lean cut with very little connective tissue.
Hm, would a pork roll made with schnitzel meat work well?
>Lay out meat in a single layer
>spread filling
>layer some bacon
>roll up into a log (maybe use toothpicks for integrity) and stick in fridge
>Sear and stick in oven on a tray for half an hour-40 mins on 180 C
Would this work or would it dry out?
I just cook it in a pan until it's medium. Works fine on my machine
honey garlic sauce on top, slow cook in oven.
Are you supposed to tie a string around your pork loin? I see this sometimes and wonder what it does or if it's just a meme.