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Pork Tenderloin | Gourmet Gastronomer

Pork Tenderloin

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Pork tenderloin is one of the best cuts from the pig, and unlike pork shoulder, you can cook it extremely quickly. Last time I cooked it, I cut it into 1/2 inch medalions, salted and peppered them, and fried them in butter over medium-high heat for only 2-3 minutes each side. After taking them out of the pan I made a pan gravy by adding some rosemary and shallots and turning down the heat. After a minute or two, I added some homemade chicken stock and orange zest, and let it simmer on low. Finally, I made a roux in a seperate pan, and added the stock mixture into it to cook a few more minutes. Here are some good resources on Pork Tenderloin: Tips on cooking pork tenderloin in a variety of methods Pork Tenderloin with Parmesan Wine Crust recipe Pork Tenderloin with Seasoned Rub Breaded Pork Tenderloin Sandwich Twice Cooked Pork Tenderloin

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