How To Cook Pork Fillet Food

HOW TO COOK PORK TENDERLOIN

Steps:

• Pork tenderloin is one of my favorite things to cook. It is tremendously versatile, works great with all kinds of other ingredients, and is one of the leaner healthier meats available. That said, to fully appreciate it, it needs to be cooked well, and there are some specific do's and don'ts that will ensure insure a tasty, tender, and moist pork tenderloin. Below, and in the video, I explain how to cook a pork tenderloin, and I think you may be surprise with how simple and quick it is. Hope you find this cooking technique helpful, and enjoy you pork tenderloin! How to Cook a Pork Tenderloin/Filet Before cooking, you should understand what a pork tenderloin is and it charateristics: The cut itself is the equivalent of the Filet Mignon. That means the meat is naturally very lean and very tender. Because it is so lean as it cooks, it will become increasingly dry, and there is no such thing as a well-done, moist pork tenderloin. If you want it cooked to well done, you're going to eat it dry Because I the pork is so lean, and you want to eat it cooked to medium, you don't want to cook it for a long time. Tenderloin, is not like pork shoulder that you cook for hours. So plan on 15 - 20 minutes max! The flavor of pork tenderloin is pretty mild. Which why a good sear on the outside is important. It will add a ton of flavor, and it's easy to do. So start the tenderloin on top of the stove in a good hot pan. Most pork tenderloins you buy will have what's called the sliver skin attached to it. The skin is a piece of tendon, or some other un-desirable connective tissue. It doesn't break down when cooked, and it's best to slice it over before cooking. To Brine or not to brine. I love brining pork chops and pork loin, but when it comes to tenderloins, I don't think it's worth the effort. The tenderloin is already so tender...I mean it's in the name; all you need to do it make sure you don't over cook it, and you'll end up with a great piece of meat. But what you do need to do, regardless of how you're going to cook the pork tenderloin is season it. Simple salt and pepper liberally spread on all sides works great - and if you want to keep it that easy, go for it. You call also add all kinds of rubs and spices - just be careful so some may burn, depending on your cooking methods. THE MOST COMMON WAYS TO COOK PORK TENDERLOIN There's more than one way to skin a cat, and there more than one way to cook a pork tenderloin. In this video, I show you how to pan roast the whole tenderloin, as that is one my favorite methods, it tastes great, and you don't need any special equipment. However, you should give some of the other cooking methods that I list below a try, as you may find you prefer another way. PORK TENDERLOIN - PAN ROASTED IN THE OVEN - THE MOST COMMON METHOD Allow the pork tenderloin to come up to room temperature and pre-heat your oven to 400 degrees Season the pork on all sides with salt and pepper, and bring a large frying up to high temperature on the stove top Coat the pan with olive oil, and lay the tenderloin down in the pan Allow it to sear on that side for 2 - 3 minutes or until browned, without moving or touching the pork Turn the pork 180 degrees to sear on the other side, again until browned and again not touching the meat much Rotate the pork again, to sear the other two sides, following the same techniques Move the whole pork tenderloin into the oven, and allow it to roast until you read an internal temp of 140. That should take between 5 - 10 minutes. Remove the pork from the oven, and place it on a cutting board to rest for 5 - 6 minutes Now you can slice into it, and you'll find the center, perfectly cooked, just slightly pink, and full of the natural juices. Once you've got a handle on pork tenderloin, make sure to give pork chops a try. And start right here, with my 10 Steps for the Perfect Pork Chop! OTHER WAYS TO COOK A PORK TENDERLOIN/FILET Grilling Pork Tenderloin/Filet For pure taste, grilled pork tenderloin may be my favorite. The meat picks up the smoky char from the grill, which adds complexity to the meat. You follow the same basic rules as the pan roasting method above, but you do have to watch out for flame ups, and making sure you don't burn the tenderloin - especially if you've used any spice rubs or marinades. Baking Pork Tenderloin/Filet So, by baking I mean, simply taking the tenderloin and putting it straight into a 350ish degree oven. My advice - don't do it. Yes, the pork will get cooked, but you'll never get a sear on the outside (unless you way overcook the center) and so you loose out on a ton of flavor. It is easy to fire and forget...but I'm pretty sure it will end in regret. Butterflyed Pork Tenderloin/Filet This refers to cutting open up the pork tenderloin, and pounding it out so it's a oval shape about 1/2 inch thick. It's actually easy to do with a bit of practice. The advantage of butterflying is the pork cooks super fast, and you've got a ton more surface area to pick up spices & marinades. And when cooked, there's a lot more to sear off, giving you more of that charred, sweet, savory, browned goodness. Butterflying is also a great way to start to stuff a tenderloin. Stuffed Pork Tenderloin/Filet A pork tenderloin is one of my favorite cuts of meat for stuffing. Because the meat has a mild flavor it works well with all kinds of stuffing. One of my favorite is mushroom & spinach, but anything from fruits to veggies, even to more pork (sausage anyone?) make great stuffings. The simplest way it to butterfly the tenderloin, lay the stuffing out on the pounded out meat, roll it, and then tie it up using twine - reforming the original tenderloin shape. Pork Tenderloin Medallions A somewhat "elegant" way to serve pork tenderloin is to make pork medallions. Think filet mignon, but instead of steak, we're slicing the tenderloin into individual steaks, each 1 - 2 inches thick. They can be seared off quickly and served with all kinds of side dishes & sauces. It's a great way to impress - and still be budget friendly. WINE RECOMMENDATION FOR PORK TENDERLOIN Pork tenderloin goes well with many different wines, and it's tough to go wrong. My favorite, but a long shot however, it pinot noir. Depending on what you're making the pork with, you can vary the type of pinots, but generally you'll find a good amount of acid, and not too much tannin. Best of all, pinot generally have light fruit notes, like cherry, that are a natural pair with pork.

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

PERFECT PORK TENDERLOIN

Steps:

• NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
• NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
• Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
• Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
• Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
• IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
• Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
• After resting 10 minutes, the roast should reach a safe 145-150 degrees.
• NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
• VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

HOW TO COOK PORK TENDERLOIN IN THE OVEN

Steps:

• Put an oven-safe skillet into the oven and turn the oven to 450 °F (232 °C). You can use a cast-iron skillet or any skillet that's safe to put into the oven. Then, preheat the oven while you prepare the tenderloin. Heating the skillet will help your tenderloin brown when you put it into the pan.
• Pat the pork tenderloin dry and remove silverskin if it's visible. Get out 1 to 1 1⁄2 pounds (0.45 to 0.68 kg) of pork tenderloin and take it out of the package. Pat every side of the tenderloin dry with a paper towel and look for a thin, silver membrane covering the meat. If you see silverskin, remove it or the meat will be tough.Tip: To remove the silverskin, slide the tip of a paring knife under the thin membrane to loosen it. Then, use your hands to pull off the membrane. Since pork tenderloins are usually smaller cuts of meat, there may be 2 small tenderloins packaged together.
• Sprinkle the tenderloin with salt and pepper. Scatter 1 teaspoon (5.5 g) of kosher salt and 1/2 teaspoon (0.5 g) of freshly ground black pepper over the surface of the tenderloin. Turn the tenderloin a few times so salt and pepper that fell sticks to the meat. If you're in a rush for time or want to keep the seasonings minimal, you don't need to season the tenderloin any more than this.
• Rub 1 to 2 tablespoons (6 to 12 g) of spice or seasoning mix over the tenderloin. If you're seasoning a small tenderloin that's around 1 pound (450 g), you might need less seasoning. You can use your favorite spice rub or seasoning mix, such as: Dry BBQ rub Cajun seasoning Curry powder or garam masala Za'atar Chinese 5-spice blend
• Take the pan out of the oven and swirl vegetable oil in the bottom. Put on oven mitts and remove the hot skillet from the preheated oven. Set it on the stove and pour in 1 teaspoon (4.9 ml) of vegetable oil. Then, carefully swirl the pan a little so the oil spreads across the skillet. The oil will prevent the tenderloin from sticking to the hot skillet.
• Put the tenderloin in the skillet and roast it for 20 to 25 minutes. Lay the seasoned tenderloin in the hot skillet and put it onto the middle rack of the oven. Carefully flip the tenderloin over and reduce the oven temperature to 400 °F (204 °C) once it's halfway through the cooking time. You may have to curl or bend the tenderloin so it fits in the skillet.
• Remove the pork when it reaches at least 145 °F (63 °C). Insert an instant-read meat thermometer into the thickest part of the tenderloin. Once it's reached at least 145 °F (63 °C), take the tenderloin out of the oven.
• Rest the pork tenderloin for 10 minutes. Cover the meat loosely with foil and let it rest for 10 minutes so it finishes cooking. The pork will continue to cook after you take it out of the oven and the juices will redistribute within the meat. The temperature of the meat will rise about 5 degrees as it rests.
• Slice the tenderloin into 1⁄2 inch (1.3 cm) pieces before serving. Carefully lift back the foil and transfer the meat to a cutting board and use a serrated knife to carefully cut the tenderloin into thin slices. Serve the pork tenderloin with roasted vegetables, scalloped potatoes, or a garden salad. The meat should be much easier to handle since it's been resting for 10 minutes. Refrigerate the leftovers in an airtight container for up to 4 days. If you prefer, you can freeze the tenderloin for up to 3 months.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.