Sauce for chicken and pork tenderloin
It depends, do you have pan drippings to make a simple gravy? If not it's ok, you could do something simple like this mustard sauce that goes well with either dish. If you don't have tarragon vinegar use white wine vinegar and add some fresh tarragon or some other herb.
1 tablespoon flour
80g white sugar
1 tablespoon French mustard
2 egg yolks
50g tarragon vinegar.
- In a small bowl, mix together the flour, sugar and mustard until blended.
- Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture.
- Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat, and simmer until thickened.
You could also make a mushroom gravy by sauteeing sliced mushrooms, onions, and a bit of garlic in some olive oil and a pat of butter until soft. Add flour and cook with the mushrooms (about 1tbsp per 2cups of broth). Season with salt, pepper and dried herbs such as thyme or rosemary and add chicken broth. Simmer until thickened.
Welcome to Cheftalk Mark,
Some sauces come to mind :
* sauce a l'orange
* sweat and sour
* blackberry & red wine
* mushroom & thyme sauce
* creamy cassis
* black pepper and maple
Réalisé avec un soupçon d'amour.
I am not going to confuse you and add any more because the ones above that are listed are good.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
just one more that i like with either/both...a fig and port sauce...it's particulary good if you do a coffee rub on the meat....
Saute garlic, add chicken broth(not base) and bay leaf, let simmer, add fresh chopped thyme and a little black pepper. Add your pan drippings from the meat, thicken with a slurry and simmer on low to cook the starch out.
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Mark as you can see from the posts above, the choices are almost limitless. I would second a nice mustard-herb sauce as it would go very well with both pork and chicken, but there are plenty of other choices ranging from rustic to "high end." It would help us if you could provide a bit more direction. What is the make up of your group? Are they adventurous or prefer "tried and true?" It's a church group so would alcohol and/or wine based sauces a no-no? What sides are being served? This would really help us to focus in on what would be appropriate in your case.
I have to say, my first thought was, as Koukouvagia, some kind of mustard sauce. Sounds like it would go perfectly well with both chicken and porc. Honey mustard is an alternative.
Joey, color me intrigued! I wonder, would you have a recipe to share, or maybe just a basic instruction to realize your fig and port sauce?
here's the simple long and short of it...sometimes i make this for 75, sometimes for 20, and sometimes for just a few so i will give you an ingredient list with a how to:
dried black mission figs, quartered
fresh orange juice
s/p (kosher salt, restaurant grind black pepper)
saute shallots in butter, add figs and cook til plumped..add port... cook til thickened slightly then, add oj, white balsamic(healthy splash) and honey.reduce again and season with s/p...that's all folks....
the simple coffee rub is:
s/p (kosher salt, cracked, coarse or fresh ground black pepper)
an asian twist on chef petals a l'orange sauce could be done by adding hoisin and ginger.....i think that pork benefits greatly from a sauce, especially fruit based or at least a compote
Edited by durangojo - 4/18/12 at 8:00pm
Thank you Joey! Definitely something I have to try. Now would you use that coffee rub on chicken too? Or is it only for pork? Wondering if this works on any other meats.. my guess is that it may work with beef?
absolutely it works for beef, although i woudn't use it on a high end cut like filet, rib eye, t bone, or new york...maybe tri tip flank/skirt, flatiron or sirloin...prime rib might prove interesting...especially nice on shrimp, even a dull piece of fish(tilapia, flounder), and of course chicken, but i usually serve it with some sort of salsa..pineapple or mango etc. and i use less than i would on meat. BDL has a similar but more complex coffee rub in which he adds cocoa. i will add that in my next batch as i think it would have warm and fuzzy undertones. personally i favor it with pork and some sort of compote or chutney or fruity salsa.....salud!
just to be clear, when i use the coffee rub for shrimp or fish i always grill it and serve with a salsa which i think i mentioned...with chicken, i either grill it or cook it on the flat top. for pork, i either sear it and finish in the oven, or grill it.....just so you know
Edited by durangojo - 4/21/12 at 9:13am
Wow those are flavors I am completely foreign to, so the ideas are exciting to me. I would have never, ever thought that you could use a coffee rub on fish or shrimp! I'll probably try with pork first and see what happens (to my tastebuds)
Thanks again Joey.