Here at Culinaria we all know that cooking meat can sometimes be a daunting task….Is it done yet? Is it too pink in the middle? Why did it turn out so dry?
In the Napa Valley – Perfect Pairings class, Instructor Chef Stephen demonstrated how to prepare, marinade, and cook pork tenderloin to perfection. He kept the steps simple so that anyone in the class could easily recreate this dish at home.
Tips and tricks:
First, marinade the pork tenderloin in a plastic bag for maximum marinade absorption. Second, be sure to remove the connective tissue, excess fat and “silver skin” before cooking the pork. The pork will shrink when heated, meaning it is much easier to remove the fat before cooking. Instructor Chef Stephen said that from his personal experience, removing the excess fat after cooking is like trying to pick dental floss out of the meat. Third, do not press, lift, or prematurely flip the pork tenderloin. Let it cook undisturbed for approximately 2 minutes on each side so that it cooks evenly.
Taste:
The garlic aroma from the marinade paired with the fresh salsa verde was absolutely delectable. The pork tenderloin melted in everyone’s mouth and was extremely moist.
Perfect Pairing:
Who knew Pinot Noir and Pork Tenderloin where a match made in heaven? Pinot Noir is known for its fruit notes, specifically dark fruits (raspberries, cherries, etc.). France makes a heavier, dryer, earthier Pinot Noir. California tends to produce a lighter Pinot Noir with aromas of raspberries, rose petals, tealeaves, plum flavors, and strawberries.
Recipe
Serves 6 4 med. garlic cloves, finely minced 2 TBSP. olive oil ½ tsp. ground pepper 2 TBSP. cumin, toasted and ground 1 tsp. dry mustard 1 tsp. ground coriander 1 TBSP. sea salt 2 med. pork tenderloins 1 recipe salsa verde (see below) 1. Clean the pork tenderloins by removing the connective tissue, excess fat and “silver skin.” In a medium bowl, combine the garlic, spices, olive oil, dry mustard, salt and pepper and mix well. Spread this paste over the pork tenderloins, place them in a heavy self-sealing plastic bag, and then place them in the refrigerator for at least 2 hours before cooking, or overnight. 2. Preheat the grill. Remove the pork from the refrigerator at least 30 minutes before cooking. Grill the pork on medium-high heat for about 3-4 minutes on each of the 4 sides, for a total of 12-16 minutes. Transfer the pork to a cutting board and cover or tent with aluminum foil; let the meat rest for ¼ of the cooking time before slicing. Slice the pork into medallions about ¾” thick; reserve the juices. Drizzle with the juices and the salsa verde and then serve.For the Salsa Verde:
1-2 cloves garlic, finely minced 1-2 med. jalapeño chilies, finely diced 1 med. shallot, finely diced 1 cup mixed herbs (flat-leaf parsley, basil, mint and tarragon), finely chopped 2 TBSP. fresh lime juice 2 sm. anchovies, mashed (or 1 TBSP. of anchovy paste) ½ tsp. ground pepper 1 tsp. salt 1 cup extra-virgin olive oil 1. For the salsa verde, combine the garlic, jalapeño chilies, shallots, herbs, lime juice, anchovies, salt and pepper in a blender and pulse until a paste is formed. With the motor running, drizzle in the olive oil in a slow stream until emulsified.
