Autumn Essentials: Double Seared Pork Tenderloin

25
Andy Anderson !

By
@ThePretentiousChef

I came up this recipe while messing about with a couple of other recipes. The pork tenderloin requires an overnight stay in the fridge; however, the cooking is fairly straightforward, and produces very yummy results.

And the sauce... you're going to love the sauce. I think that I could suck it up with a straw... or not.

So, you ready… let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
8 Hr 20 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • THE PORK

  • 4 lb
    pork tenderloin, trimmed of additional fat
  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    black pepper, freshly ground
  • 1 Tbsp
    salt, kosher variety
  • THE FIRST SEAR

  • 2 Tbsp
    grapeseed oil
  • THE SAUCE

  • 1 small
    yellow onion, finely diced
  • 2 clove
    garlic, minced
  • 1 large
    ancho chili, seeded and chopped
  • 4 c
    coconut milk (about 2 or 3 cans)
  • 2 Tbsp
    lime juice, freshly squeezed
  • THE FINAL SEAR

  • 1 Tbsp
    grapeseed oil

How to Make Autumn Essentials: Double Seared Pork Tenderloin

Step-by-Step

  1. PREP/PREPARE
  2. THE PORK
  3. Gather Your Ingredients.
  4. Use a pairing knife to cut 1/2-inch (1.2cm) deep slits in the pork.
  5. Brush the grapeseed oil over the surface.
  6. Mix the pepper and salt together in a small dish, and then rub into the pork.
  7. Wrap tightly in cling foil, and then refrigerate for a minimum of 8 hours, or overnight.
  8. THE FIRST SEAR
  9. After 8 hours, remove the pork from the fridge, and allow it to rest on your counter for 1 hour.
  10. Chef's Note: You will notice that I tied the tenderloin up with string. The reason I did this was to give more of a rounded shape to the final slices. This step is totally optional, and totally up to you.
  11. Place the oil into a large heavy-bottomed pot, or Dutch oven, over medium high heat.
  12. Sear the roast on all sides, so that it browns but does not blacken.
  13. Remove the roast from the pot, and set aside.
  14. THE SAUCE
  15. Reduce the heat of the pot to medium, add the onions, and sauté until they soften, but do not brown, about 3 – 5 minutes.
  16. Add the garlic, and cook until fragrant, about 60 seconds.
  17. Add the coconut milk, and the chili, and then bring the mixture up to a simmer.
  18. Add the pork tenderloin, and reduce the heat to medium low.
  19. Cook, uncovered, at a low simmer, until the pork is tender, about 1.5 hours.
  20. Chef's Note: Turn the pork tenderloin once every twenty minutes, or so.
  21. Remove the pork from the sauce, and reserve.
  22. Bring the sauce up to a slow boil, and allow it to reduce by half, or until it thickens, about 30 additional minutes.
  23. Chef's Note: Remember to stir the sauce while it is reducing.
  24. Add the lime juice, adjust the seasoning, and then reduce the heat to low, low.
  25. THE FINAL SEAR
  26. Cut the pork into thick slabs, against the grain.
  27. Add the grapeseed oil to a skillet over medium-high heat, and sear the pork slabs on both sides, about 1 minute per side.
  28. PLATE/PRESENT
  29. Place the pork on a plate with garlic mash potatoes or maybe some stewed apples, and drizzle the sauce over the pork. Serve while nice and warm. Enjoy.
  30. Keep the faith, and keep cooking.

Printable Recipe Card

About Autumn Essentials: Double Seared Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American



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