Sautéed Pork Tenderloin with Prunes Recipe
Source:Epicurious.com
To sauté pork tenderloins, cut them into rounds (noisettes) about 3/4 inch thick, brown them over high heat, and then continue cooking them until they are firm to the touch. Here, they are served with a sauce made with prunes soaked in wine, a little meat glaze (if you have it), and some cream.
Pork tenderloin is a lean and tender cut of meat that lends itself well to sautéing. Sautéing involves quickly cooking the meat over high heat in a small amount of fat, allowing it to develop a flavorful crust while retaining its juiciness and tenderness.
The specific flavors and seasonings used in sautéed pork tenderloin recipes can vary depending on the culinary traditions and preferences of different regions. Common flavorings include herbs, spices, marinades, or sauces that enhance the natural taste of the pork.
While sautéed pork tenderloin can be prepared in various ways, a classic approach often involves searing the pork in a hot pan until browned on the outside and cooked to the desired level of doneness on the inside. The dish is typically served sliced into medallions or pieces, often accompanied by a sauce or served alongside vegetables, grains, or other side dishes.
The versatility and popularity of pork tenderloin as a cut of meat have led to the creation of numerous sautéed pork tenderloin recipes in different culinary traditions worldwide. Whether it's a French-inspired preparation or adaptations from other cuisines, sautéed pork tenderloin is a flavorful and versatile dish enjoyed by many.
Ingredients for the recipe:
- 1/2 pound pitted prunes
- 2 pork tenderloins, about 1 pound each
- Salt
- 1 cup dry or semisweet white wine
- Pepper
- 3 tablespoons olive oil
- 2 tablespoons meat glaze (see below)
- 1/2 cup heavy cream
Preparation:
In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
Meat Glaze
Meat glaze is made by simmering down (reducing) broth until it has a syrupy consistency. Once you have this glaze on hand, you can use it for making sauces and giving body and flavor to braises and stews.
You can reduce meat broth down to about one-fifteenth its original volume, or to a demi-glace, or you can reduce it again by half (about one-thirtieth its original volume) to get glace, or meat glaze. Commercial meat glaze, specifically the excellent More-than-Gourmet brand, is the equivalent of broth that has been reduced to about one-thirtieth of its original volume.
To make meat glaze, put 5 quarts of beef broth in a pot on the stovetop and bring to a gentle simmer.
Move the pot slightly off the center of the burner and adjust the heat so the liquid bubbles gently on one side (a bubble rises only every second or two). Simmer gently, frequently skimming off the fat and froth as they accumulate with a ladle until the broth is reduced by about half. Remove from the heat and strain through a fine-mesh strainer into a smaller pot. Return the broth to the stovetop and continue reducing the same way. When it is again reduced by half, strain it into a smaller pot and continue reducing until you have about 2/3 cup.
Transfer to a jar or plastic container, let cool, cover, and refrigerate for up to 3 months or freeze indefinitely. If you prefer to make and use demi-glace, only reduce the broth to 1 1/3 cups and use twice as much in recipes calling for meat glaze.
Many cookbooks recommend putting broth in ice-cube trays and freezing it for quick use in sauces and even soups. The problem with this idea is that you need bagfuls of cubes to give body to a sauce or to make a soup. Instead, follow the directions for making meat glaze, but reduce the broth only until it is about one-eighth its original volume. (If you start with about 5 quarts, you will have about 2 1/2 cups.) Pour the reduced broth into ice-cube trays and freeze. One cube is just about perfect for a sauce that yields four servings.
Thank you and Bon Appetit!
If you like Chilli Con Carne - Beef Meat you can tray this interesting and delicious recipe here: Chilli Con Carne Beef Meat