autumn essentials: double seared pork tenderloin

How To Make autumn essentials: double seared pork tenderloin

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  1

  PREP/PREPARE
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  2

  THE PORK
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  3

  Gather Your Ingredients.
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  4

  Use a pairing knife to cut 1/2-inch (1.2cm) deep slits in the pork.
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  5

  Brush the grapeseed oil over the surface.
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  6

  Mix the pepper and salt together in a small dish, and then rub into the pork.
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  7

  Wrap tightly in cling foil, and then refrigerate for a minimum of 8 hours, or overnight.
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  8

  THE FIRST SEAR
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  9

  After 8 hours, remove the pork from the fridge, and allow it to rest on your counter for 1 hour.
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  10

  Chef's Note: You will notice that I tied the tenderloin up with string. The reason I did this was to give more of a rounded shape to the final slices. This step is totally optional, and totally up to you.
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  11

  Place the oil into a large heavy-bottomed pot, or Dutch oven, over medium high heat.
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  12

  Sear the roast on all sides, so that it browns but does not blacken.
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  13

  Remove the roast from the pot, and set aside.
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  14

  THE SAUCE
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  15

  Reduce the heat of the pot to medium, add the onions, and sauté until they soften, but do not brown, about 3 – 5 minutes.
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  16

  Add the garlic, and cook until fragrant, about 60 seconds.
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  17

  Add the coconut milk, and the chili, and then bring the mixture up to a simmer.
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  18

  Add the pork tenderloin, and reduce the heat to medium low.
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  19

  Cook, uncovered, at a low simmer, until the pork is tender, about 1.5 hours.
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  20

  Chef's Note: Turn the pork tenderloin once every twenty minutes, or so.
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  21

  Remove the pork from the sauce, and reserve.
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  22

  Bring the sauce up to a slow boil, and allow it to reduce by half, or until it thickens, about 30 additional minutes.
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  23

  Chef's Note: Remember to stir the sauce while it is reducing.
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  Add the lime juice, adjust the seasoning, and then reduce the heat to low, low.
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  25

  THE FINAL SEAR
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  26

  Cut the pork into thick slabs, against the grain.
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  27

  Add the grapeseed oil to a skillet over medium-high heat, and sear the pork slabs on both sides, about 1 minute per side.
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  28

  PLATE/PRESENT
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  Place the pork on a plate with garlic mash potatoes or maybe some stewed apples, and drizzle the sauce over the pork. Serve while nice and warm. Enjoy.
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  30

  Keep the faith, and keep cooking.
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