Pork Tenderloins with Sundried
Yield 14 -18 dinner servings
6-1 LB PORK TENDERLOINS
2 TBSP TERIYAKI SAUCE
2 TBSP FRESH MINCED GARLIC (See Recipe)
1 TBSP GROUND WHITE PEPPER
1 TBSP RED PEPPER FLAKES
2 TBSP EXTRA VIRGIN OLIVE OIL
1 LARGE WHITE ONION (Ringed)
1 CUP MERLOT
8 OZ DRIED FIG PRESERVES (See Recipe)
2 TBSP TOASTED SESAME SEEDS
Pork tenderloins are usually sold with a "silver skin" around the outside of the muscle. This is a very sinuous membrane that is very tough and has to be removed. To do this use a filet knife, poke the blade under the membrane and closely trim the "skin" from the meat. Of course, trying not to cut into the muscle.
Rub the pork with the teriyaki, garlic and peppers. Meanwhile heat a ribbed skillet over high heat. Place a tenderloin on the grill pan and roll until all sides of the tenderloins have been marked. This procedure will not only mark the outside of the meat, but will sear the outside of the meat and will seal in much of the juices. All the meat to rest for 5 minutes.
Meanwhile, reduce heat to low. Deglaze the pan with wine and onions, simmer to a reduction that will coat the backside of the spoon. Remove the reduction and reserve warm.
Preheat the oven on high broil, coat the pork tenderloins with the glaze and sprinkle with the sesame seeds and place the tenderloins on the skillet.... DO NOT allow them to touch each other! Place the skillet in the broiler, roast the tenderloins until the glaze starts to bubble and the seeds lightly brown. Remove from oven.
Swirl the reduction on a large-warmed serving platter. Place the tenderloins on the platter, Serve with a Chef's knife and small cake server.
Great as a fall or
Thanksgiving family meal.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: July 04, 2018.