Tag Archives: Pork Tenderloin

mAd Ben Deglazed

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Amazing what culinary prowess is revealed when a creative advertising executive can’t go out to NYC restaurants for a while.

From his great UWS kitchen, with a Whole Foods nearby. And plenty of good wine. Which must always be consumed after uncorking it for the deglaze.


Pork Tenderloin w/ Zucchini & Mushrooms

 

1 lb. pork tenderloin. Pat dry and season on all sides with and rub into the meat a little garlic powder, then sea salt & pepper. Lighter on the salt.

In a dry, hot cast iron skillet, sear & brown the tenderloin on all sides. As you turn the tenderloin, press in dried rosemary with the back of a spoon. Once all sides are browned, put skillet into a preheated 450 degree oven for 10-12 minutes.

Meanwhile, in a small fry pan, brown a small zucchini and a few mushrooms, sliced. Season with ground black pepper to taste.

Remove the pork loin from the oven to a plate. Let rest for 10 minutes while you open a bottle of a nice Willamette Valley Pinot Noir and deglaze the skillet with 1 cup. Stir with all the bits from the tenderloin. Add the zucchini and mushrooms and reduce the sauce by half.

Slice the tenderloin and plate with the zucchini, mushrooms and resulting sauce over the pork. And. Savor the rest of the Pinot.

 

Chicken Breasts w/ Lemon & Capers

 

 

Lightly pound boneless skinless chicken breasts. Coat with bread crumbs in a shallow bowl. Put water to boil in a large pot and add pasta until al dente & drain. In a fry pan, brown chicken on both sides in olive oil. Put chicken on a plate.

To the fry pan add butter and stir until browned, deglaze with a little Savignon Blanc. Add juice of 1 lemon, a mashed garlic clove, and capers with a little of their brine. Stir sauce until heated and slightly reduced. Add back chicken breasts and pasta to the fry pan.

Serve chicken with all the sauce on the pasta. And. Of course. Enjoy with the wine.

 

 

 

Seared Sea Scallops

Fresh sea scallops from Whole Foods on Columbus Circle. Season with ground black pepper. In a cast iron skillet with a little olive oil on high heat, sear scallops to a golden brown on each side. Add a little butter and brown. Deglaze with a dry French white wine. Serve with fresh greens vinaigrette and a baguette.

And. De rigueur. Sip the rest of the Sancerre.

 

 

 

 

– Ben Levine

 

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Pulled Pork Tenderloin

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2 lb. pork tenderloin cut in half crosswise. In a large stock pot, brown 2 thickly sliced sweet onions in a little olive oil. Brown both pieces of the pork on all sides.

Season with garlic powder, ground black pepper, cayenne to taste. Add 1 bottle of Pilsner Urquel beer, or other Oktober brew of your choice. Bring to boil.

Turn to low and add spicy barbecue sauce of your choice. I used Maple Chipotle and a little Sesame Sriracha.  2 cups total. Cover and simmer for 4-6 hours, until meat is easily pulled apart.

Pour out excess liquid. Pull the meat and put back into stock pot. Add more barbecue sauce to taste. Add 1 can Great Northern white beans. Simmer uncovered for another 1/2 hour.

Serve over braised red cabbage.

Pork Tenderloin Steaks

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After years of looking for recipes for pork tenderloin, it’s clear that butterflying and grilling with a rub is most flavorful. But, it dries out. And, winter is here. The moistest tenderest methodology I’ve found is the following:

Cut the loin crosswise into 4-5 chunks, depending on length and size. Between two sheets of cling wrap, pound out the slices, both sides, so that they flatten to a little steak of about 1/2″.

Marinate in a favorite sauce. I like Stonewall Kitchen Teriyaki, Sriracha, Wasabi Ginger, or Maple Chipotle sauces. I also add a little balsamic vinegar. Coat both sides of pork tenderloin slices. Cover and refrigerate for 4 hours or more.

When ready to cook, bring to room temperature. Sauté and brown 2 julienned bell peppers, a chile or jalapeño pepper and a sliced onion in a large frying pan in a little olive oil. Push to outer sides of pan.

Take pork tenderloin steaks out of marinade, pat dry and sear on both sides. Add 1/4 cup chicken broth and stir to deglaze. Add more fresh sauce over the meat.

Cover and simmer for 10-15 minutes until cooked through but still pink. Serve topped with peppers, onions and sauce juices over rice.