| Interview: Pan-Roasted Pork Tenderloin |
From "Ask DIY"
episode ADI-104 |
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Today's pork is lean and flavorful -- and marinating a roast and serving it with a slow-simmered compote is a great way to bring out that flavor, says Ask DIYk Food expert Paul Sturkey. Here's how to prepare a pan-roasted pork tenderloin. Materials:
Cutting board
Boning knife
Glass or nonreactive bowl
Plastic wrap
Large sautC) pan
Grill pan
Olive-oil spray
Casserole or jellyroll pan
Ingredients for marinade (figure A):
1 Tbs. chopped garlic
1/2 cup green onion, chopped
2 cups apple juice
2 Tbs. Dijon mustard
Kosher salt
Black pepper
12- to 14-oz. raw pork tenderloin or pork roast
Ingredients for compote:
2 Tbs. olive oil
1 large onion, diced
1 tsp. sugar
1/2 cup apple juice
3 Tbs. dried cherries
2 Tbs. apple cider vinegar
1 apple, cored and diced with peel left on
2 Tbs. fresh garlic chives, cut on the bias Preparation:
Whisk marinade ingredients together in a glass or nonreactive bowl. If you're using pork tenderloin, slice it in half lengthwise (figure B). Place the pork in the marinade, cover the bowl with plastic wrap and stash it in the refrigerator to marinate for at least three hours. Working smarter: The meat can marinate for up to three days, so work ahead if you like.
Ten or 20 minutes before the meat has finished marinating, start the compote, which is essentially dry or fresh fruit and sugar simmered slowly until it's a chunky syrup. Heat a large sautC) pan to medium-high heat, and then add the olive oil, onion and sugar to the pan. Heat the mixture until it's caramelized. Add the cherries, vinegar and apple juice to the mix. Once it simmers, reduce heat to low and simmer for another 10 minutes. To finish the compote, add the diced apples and garlic chives and simmer for another minute or two (figure C). Take the pork out of the refrigerator and out of the marinade, and then dry it completely with a towel so that the moisture won't interfere with the searing. Heat the grill pan on high. Coat the pork lightly with olive-oil spray, and then sear on both sides (figure D). Transfer the roast to a casserole dish or jellyroll pan that you've sprayed with nonstick cooking spray. Cook it in a preheated 350-degree oven for 35-40 minutes. Take the roast out of the oven and let it "rest" for a couple of minutes. Then slice it on the diagonal and serve the slices over scoops of compote. If you like, serve mashed potatoes in the middle of the plate. Questions for Paul:
Q: Will the marinade work with other meat?
A: Sure. Use it with pork chops, chicken, lamb, veal or even ostrich.
Q: What if you can't get dried cherries for the compote. Will raisins work?
A: Yes, and currants or dried blueberries are other nice options.
Q: Can this be cooked on the grill?
A: Certainly. You should cook the pork for about 20 minutes on the grill with the lid shut and the temperature at a consistent 350 degrees.
For more information on Paul Sturkey and his Cincinnati restaurant, click here. Web site resources for pork: OtherWhiteMeat.com Pork4Kids.com The National Pork Producers Council Pork recipes FarmerJohn.com All About Pork Armour: All About Pork Book: Classic Cooking With Pork
by Phillippe Moll
Key Porter Books (1997)
c/o Firefly Books Ltd.
4 Daybreak Lane
Westport, CT 06880-2157
Phone: 800-387-5085
Fax: 800-565-6034
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