Pork has been denied in many pro kitchens, but it seems to be very well back from tip to end.
We have a lot of excellent pork in my country and I totally love a pork tenderloin.
I'm sure you could go on endlessly on how to prepare a pork tenderloin. This was no more than an experiment decided instantaneously and it turned out very well.
- Potatoes; Used those small ones, cooked all the way in their skin, peeled and let them cool. Just 10 minutes before serving they were panfried in sunflower oil.
- Cauliflower puree; Please try this, it's so simple to make and delicious. Cut half a cauliflower in small chunks, they don't have to be nice, they are going to get mixed anyway. Put a little butter in a cooking pot, color the cauliflower just a little, add a small bottom of water, s&p and I added some Maroccan spicemix for couscous. No "ras el hanout", but a mix with a lot of turneric in it as you can guess from the color. Also added a few drops of vinegar infused with roses. Use any addition of your own choice, or none at all, it will work. Let it simmer for 30 minutes or until very soft. Add a dash of cream and mix as fine as you can. Absolutely delicious!
- pork; I made a stuffing from a good dozen of green olives, more like 20 of them. These had still the stones in them. Simply put in a mortar a few at a time, knock each olive without mercy with a heavy pestle and they will burst open so you can easily remove the stones. Cut in small pieces. Add a few slices of Spanish serrano ham also cut finely. Add one clove of garlic cut in the tiniest pieces you can make. Remember the garlic will not be cooked through and through in the stuffing when added raw. Add a pinch of chili flakes. I added a "Petit Suisse" cheese. Change it by just a tbsp or 2 of ricotta and a small handful of breadcrumbs. Mix. No salt, the ham and olives are already salted!!
Cut the loin once somewhat above the middle towards the other side, but don't go all the way. Fold open. Cut again from where you just ended into the other direction, again not all the way. In fact, slice it open twice so you have more space to work with. Fill with the stuffing. Close up with a cotton twine..
I seared it in a pan in olive oil on all sides, covered with an aluminuimsheet, reduced the fire to quite low and let it fry for another 15-20 minutes, turning it many times. Let rest. While resting the meat; deglaze the pan with red wine and vealstock. Reduce.
Cut the meat; still came out pink and incredibly tender! I would serve that on any occasion...
Edited by ChrisBelgium - 3/29/11 at 10:27am