It's August 9, 2015 & it is time for a recipe, something I've gone away from lately. So let's get with the recipe for a Filipino influenced roasted pork tenderloin.
INGREDIENTS
1- 2 1/2 lb. strip of pork tenderloin, trimmed of skin, brought to room temperature.
Cracked black pepper
Garlic Salt
2 inches fresh ginger sliced thin into thin pieces.
Stainless steel roasting pan
Sauce Ingredients
1 tbsp. olive oil
1 tbsp. minced sweet onion
1 clove garlic minced
1 1/2 cup low sodium chicken broth (12 oz can)
2 tbsp. apple cider vinegar
3 tbsp. fish sauce (patis)
2 tbsp. heavy cream (or half and half)
1 tbsp. butter (as cold as can be)
Note: by adding the cream and butter at the end it will give the sauce a nice texture and gloss.
Garnish
Chopped green onions
DIRECTIONS
Preheat oven to 450 degrees F
1. Use a stainless steel baking pan large enough for the pork loin. Pour about 1/4 cup of olive oil on bottom of pan, and swirl around. Sprinkle some fresh cracked black pepper and garlic salt on the bottom of oiled pan. Set the loin on a flat surface, and continue sprinkling fresh cracked black pepper, and garlic salt over entire loin. Place some ginger around the loin.
2. Place the pan into center rack of oven. Roast loin for about 25 minutes, remove from oven and let rest. (Note: using an instant read thermometer, check the center of the loin, if it reaches around 150 deg F, it is good to go)
3. Remove the loin, but keep the roasting pan with drippings, and oil, but remove the ginger. Off the oven. Place pan on stove top over medium high heat. Using a wooden spoon, scrape bottom of pan to loosen up the fond, or bits of pork and the oil. Pour tablespoon of olive oil and swirl and scrape pan with wooden spoon. Sauté minded ginger onion and minced garlic for a minute, then add in the chicken broth, apple cider vinegar, and fish sauce (Patis).. Cook stirring with wooden spoon, until the sauce reduces to about half. Off the heat, remove pan to the side, stir in heavy cream and butter.
4. Slice the tenderloin into 1/2 inch pieces, and feather out on a nice platter. Spoon sauce over sliced loin. Top with green onions to garnish.
* Let the persons add salt if they want to, the fish sauce is salty.
If you go to your meat market, you can ask the attendant for good quality pork loins, and he an even trim it for you. Most markets now sell the loins completely prepped leaving you to do less work in your kitchen which is all Yay Yay.
INGREDIENTS
1- 2 1/2 lb. strip of pork tenderloin, trimmed of skin, brought to room temperature.
Cracked black pepper
Garlic Salt
2 inches fresh ginger sliced thin into thin pieces.
Stainless steel roasting pan
Sauce Ingredients
1 tbsp. olive oil
1 tbsp. minced sweet onion
1 clove garlic minced
1 1/2 cup low sodium chicken broth (12 oz can)
2 tbsp. apple cider vinegar
3 tbsp. fish sauce (patis)
2 tbsp. heavy cream (or half and half)
1 tbsp. butter (as cold as can be)
Note: by adding the cream and butter at the end it will give the sauce a nice texture and gloss.
Garnish
Chopped green onions
DIRECTIONS
Preheat oven to 450 degrees F
1. Use a stainless steel baking pan large enough for the pork loin. Pour about 1/4 cup of olive oil on bottom of pan, and swirl around. Sprinkle some fresh cracked black pepper and garlic salt on the bottom of oiled pan. Set the loin on a flat surface, and continue sprinkling fresh cracked black pepper, and garlic salt over entire loin. Place some ginger around the loin.
2. Place the pan into center rack of oven. Roast loin for about 25 minutes, remove from oven and let rest. (Note: using an instant read thermometer, check the center of the loin, if it reaches around 150 deg F, it is good to go)
3. Remove the loin, but keep the roasting pan with drippings, and oil, but remove the ginger. Off the oven. Place pan on stove top over medium high heat. Using a wooden spoon, scrape bottom of pan to loosen up the fond, or bits of pork and the oil. Pour tablespoon of olive oil and swirl and scrape pan with wooden spoon. Sauté minded ginger onion and minced garlic for a minute, then add in the chicken broth, apple cider vinegar, and fish sauce (Patis).. Cook stirring with wooden spoon, until the sauce reduces to about half. Off the heat, remove pan to the side, stir in heavy cream and butter.
4. Slice the tenderloin into 1/2 inch pieces, and feather out on a nice platter. Spoon sauce over sliced loin. Top with green onions to garnish.
* Let the persons add salt if they want to, the fish sauce is salty.
If you go to your meat market, you can ask the attendant for good quality pork loins, and he an even trim it for you. Most markets now sell the loins completely prepped leaving you to do less work in your kitchen which is all Yay Yay.
© 2015
Until next time, have a good one.
Ron
© 2015
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