So, last time we built our marinade, added the pork loin and let it chill in the fridge overnight. Now we're ready to roast it in the oven, and turn that marinade into a sauce.
I hope you saved a couple beers from yesterday! You'll want one during the cooking process of the loin, and pairing this dish with a Warsteiner (or whichever beer you selected) will bring out the complimentary flavors.
Cook Time: 1 hour 10 minutes
Ingredients:
2 tbls veg oil
Salt and pepper to taste
1 tbl flour mixed with 2 tbls butter melted
1/4 cup of cream (or milk)
Makes about 8 servings
Ingredients:
2 tbls veg oil
Salt and pepper to taste
1 tbl flour mixed with 2 tbls butter melted
1/4 cup of cream (or milk)
Makes about 8 servings
Getting Started:
Preheat your oven to 375 degrees, and heat a pan to medium high heat (if you have a cast iron skillet, it will work the best).
1. Remove your pork tenderloin from the marinade, and pat it dry with a paper towel. Be sure to keep the marinade handy. We're going to use that to make a great sauce later.
2. Add 2 tbls of vegetable oil to your pan, and using tongs, place the loin in the pan (if the loin is too large to fit, its definitely ok to cut it into two pieces, and sear in batches). Sprinkle on some salt and cracked pepper, and sear each side for about 1-2 minutes. Be sure to let each side get color, but not burned. Searing the meat, contrary to popular belief, does not "seal in the juices." What it does do for us, is carmelize the surface, intensifying the flavor. When you're finished searing, don't wash that pan just yet! We'll use the brown bits stuck to the bottom to add more flavor to the sauce.
3. Place your beautifully seared pork loin onto a roasting rack in a pan. If you don't have a roasting rack, no worries. A baking sheet with a rim will work fine.
4. Place your pan or rack on the middle shelf of your oven, and set the timer for 45 mins. Flip the loin halfway.
*The cooking time is of course, approximate and depends on your oven size and efficiency. You will want to reach an internal temp of approximately 155 degrees (a meat thermometer is the only way to accurately check the temp; these are inexpensive and invaluable). If the temp reading is 10+ degrees less than 155, put the loin back in the oven (check again in 10 mins). If you're within 5 degrees, you're good to go. Keep in mind, that while the meat rests after the oven time, it will climb a few degrees.*
5. Once you reach approx. 155 degrees, place your pork loin on a cutting board, and let it rest for 5-10 minutes. By doing this little trick, the juices will redistribute and create a MUCH juicier and flavorful loin. While you're letting it rest, let's make the sauce.
6. In the pan you used to sear the meat, add the reserved marinade, any pan drippings, and the butter/flour mixture. Heat this all over medium high heat, while using a metal whisk to scrape the bottom to loosen any flakes of caramalized meat. Once it starts to thicken remove the pan from the heat, and then mix in the cream. This will take approx 7-10 minutes
Alright. The only thing left to do is carve your perfectly cooked pork loin, and spoon as much or as little sauce as you want over the medallions. Creamy garlic mashed potatoes and grilled asparagus are my favorite pairing with this dish.
Now, you may be thinking "that's a lot of meat." But, warmed up it makes GREAT leftovers. Another option is to cut it into bite size pieces to go over buttered noodles with parmesan and peas. Slice it thin, and you have the makings of an awesome sandwich. Plus, this can be stored away in the freezer for several months. One last piece of advice- don't toss out the extra sauce! It's of course great for the warmed up pork loin, but it is also great on grilled shrimp. This is as simple as coating shrimp in a ziplock or tupperware, and placing them on the grill for 3-4 minutes per side.
Next time I'll be sharing a St. Paddy's worthy recipe for Irish beer braised beef stew and colcannon. Be sure to click "join" to follow my blog, and as always, if you have any questions, or variations that worked well for you, I'd like to hear about it.
Cheers!
The Drunken Chef
1. Remove your pork tenderloin from the marinade, and pat it dry with a paper towel. Be sure to keep the marinade handy. We're going to use that to make a great sauce later.
2. Add 2 tbls of vegetable oil to your pan, and using tongs, place the loin in the pan (if the loin is too large to fit, its definitely ok to cut it into two pieces, and sear in batches). Sprinkle on some salt and cracked pepper, and sear each side for about 1-2 minutes. Be sure to let each side get color, but not burned. Searing the meat, contrary to popular belief, does not "seal in the juices." What it does do for us, is carmelize the surface, intensifying the flavor. When you're finished searing, don't wash that pan just yet! We'll use the brown bits stuck to the bottom to add more flavor to the sauce.
3. Place your beautifully seared pork loin onto a roasting rack in a pan. If you don't have a roasting rack, no worries. A baking sheet with a rim will work fine.
4. Place your pan or rack on the middle shelf of your oven, and set the timer for 45 mins. Flip the loin halfway.
*The cooking time is of course, approximate and depends on your oven size and efficiency. You will want to reach an internal temp of approximately 155 degrees (a meat thermometer is the only way to accurately check the temp; these are inexpensive and invaluable). If the temp reading is 10+ degrees less than 155, put the loin back in the oven (check again in 10 mins). If you're within 5 degrees, you're good to go. Keep in mind, that while the meat rests after the oven time, it will climb a few degrees.*
5. Once you reach approx. 155 degrees, place your pork loin on a cutting board, and let it rest for 5-10 minutes. By doing this little trick, the juices will redistribute and create a MUCH juicier and flavorful loin. While you're letting it rest, let's make the sauce.
6. In the pan you used to sear the meat, add the reserved marinade, any pan drippings, and the butter/flour mixture. Heat this all over medium high heat, while using a metal whisk to scrape the bottom to loosen any flakes of caramalized meat. Once it starts to thicken remove the pan from the heat, and then mix in the cream. This will take approx 7-10 minutes
Alright. The only thing left to do is carve your perfectly cooked pork loin, and spoon as much or as little sauce as you want over the medallions. Creamy garlic mashed potatoes and grilled asparagus are my favorite pairing with this dish.
Now, you may be thinking "that's a lot of meat." But, warmed up it makes GREAT leftovers. Another option is to cut it into bite size pieces to go over buttered noodles with parmesan and peas. Slice it thin, and you have the makings of an awesome sandwich. Plus, this can be stored away in the freezer for several months. One last piece of advice- don't toss out the extra sauce! It's of course great for the warmed up pork loin, but it is also great on grilled shrimp. This is as simple as coating shrimp in a ziplock or tupperware, and placing them on the grill for 3-4 minutes per side.
Next time I'll be sharing a St. Paddy's worthy recipe for Irish beer braised beef stew and colcannon. Be sure to click "join" to follow my blog, and as always, if you have any questions, or variations that worked well for you, I'd like to hear about it.
Cheers!
The Drunken Chef
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