Rhoda Makes Perfect Pork Tenderloin Epicurious
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Date: 2020-08-15
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Comments and reviews: 6
Zsavage1
for cast iron and it's well seasoned. I like it because it can go from the stove to oven. stainless is finicky for stuff sticking to it if it's not at a perfect temp. love you recipe. made it and loved it. just added some Rosemary and some fresh spring onion. with a touch of dill and ginger. Pork loves rosemary and ginger.
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for cast iron and it's well seasoned. I like it because it can go from the stove to oven. stainless is finicky for stuff sticking to it if it's not at a perfect temp. love you recipe. made it and loved it. just added some Rosemary and some fresh spring onion. with a touch of dill and ginger. Pork loves rosemary and ginger.
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Zsavage1
another thing is that I don't put anything on it before searing except salt, brown sugar. as pepper. and other spices like to burn So after I sear it. I give it a dry rub and let it sit for 10 to 15 mins so it will suck in all the spices. and I also ( sear it to help seal in the juices): )
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another thing is that I don't put anything on it before searing except salt, brown sugar. as pepper. and other spices like to burn So after I sear it. I give it a dry rub and let it sit for 10 to 15 mins so it will suck in all the spices. and I also ( sear it to help seal in the juices): )
reply
Shark
Can anyone tell me how to make this using only the pan? I live in Korea, and here, we don't use ovens, so very few people have ovens in their homes. I don't either, but I really want to try this using just the pan.
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Can anyone tell me how to make this using only the pan? I live in Korea, and here, we don't use ovens, so very few people have ovens in their homes. I don't either, but I really want to try this using just the pan.
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Kbls
I am going to reverse sear one tonight. I expect to leave behind the ancient way of searing first. My marinade will be a salt pepper mustard and honey mix.
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I am going to reverse sear one tonight. I expect to leave behind the ancient way of searing first. My marinade will be a salt pepper mustard and honey mix.
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Dinka
If you want your sauce to be a sauce, reduce the wine by 1/2. Better yet, use half that much wine, make up the difference with stock and reduce by 1/2.
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If you want your sauce to be a sauce, reduce the wine by 1/2. Better yet, use half that much wine, make up the difference with stock and reduce by 1/2.
reply
Shannon
Just made this tonight. Best pork of any kind, that I've ever made. Tender, salty, sweet. Thank you for this delicious recipe!
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Just made this tonight. Best pork of any kind, that I've ever made. Tender, salty, sweet. Thank you for this delicious recipe!
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