Disappearing Pork Tenderloin Food

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

DISAPPEARING TENDERLOIN WITH PICO DE GALLO

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim any excess fat and silver skin from the tenderloins. Place the tenderloins in a large resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE PICO DE GALLO: In a medium bowl combine the pico de gallo ingredients and mix thoroughly. Cover with plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.Grill over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting in thin slices on the bias. Serve warm with the pico de gallo.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.