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    Simon-Rumpza Cookbook

    Twice-Cooked Pork Tenderloin

    Dinner
    Pork
    ​

    4 servings

    porcijos

    25 minutes

    bendras laikas
    Pradėti Gaminti

    Ingredientai

    1 boneless pork tenderloin, about 1 pound

    Salt and freshly ground black pepper

    4 tablespoons butter, extra virgin olive oil, or a combination

    1/4 cup cream

    1 tablespoon Dijon mustard, lemon juice or Calvados, optional

    Chopped fresh parsley leaves for garnish, optional

    Nurodymai

    Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.

    Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.

    Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

    Pastabos

    https://cooking.nytimes.com/recipes/11897-twice-cooked-pork-tenderloin

    Mityba

    Porcijos Dydis

    -

    Kalorijos

    303

    Bendras Riebalų Kiekis

    23 g

    Sočiųjų Riebalų Kiekis

    7 g

    Nesotieji Riebalai

    15 g

    Transriebalai

    0 g

    Cholesterolis

    -

    Natris

    340 mg

    Bendri Angliavandeniai

    1 g

    Maistinė Skaidula

    0 g

    Bendras Cukraus Kiekis

    0 g

    Baltymai

    23 g

    4 servings

    porcijos

    25 minutes

    bendras laikas
    Pradėti Gaminti

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    Ingredientai

    1 boneless pork tenderloin, about 1 pound

    Salt and freshly ground black pepper

    4 tablespoons butter, extra virgin olive oil, or a combination

    1/4 cup cream

    1 tablespoon Dijon mustard, lemon juice or Calvados, optional

    Chopped fresh parsley leaves for garnish, optional

    Nurodymai

    1

    Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.

    2

    Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.

    3

    Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.