An inexpensive yet fancy family meal that everyone will surely love. Pork tenderloin is first brined for extra flavor and ...
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Prepare esta receta, y esta muy buena, solo que no puse la hierba que se le agrega al final de la salsa de manzana, porque no la encontre en los ingredientes.
La acompane con unas rodajas de pinas que ase junto con la carne de cerdo.
Gracias, esta muy buena.
I love to entertain, but also like spendng time with my guests. If there are any steps that can be completed ahead of time, they would be appreciated. How about the sauce for instance, right up until the cornstarch? Could the tenderloins be seared and set aside for roasting later?
The brining can be done 1 or 2 days in advance and yes the pork tenderloins can be seared ahead and then refrigerated. Just bring them to room temperature again before cooking them in the oven.
I don't think I would make the sauce ahead, as the apples and onions would suffer a bit. But you can slice the onions, but I would wait to slice the apples.
The polenta is a good one to make ahead. If you go to the recipe for polenta there are even tips for making it ahead.
The green bean recipe also has tips for making them ahead. You can blanch them and place into an ice bath and even prepare the mise en place for them.
I am all for having fun when guests arrive so I hope that helps.
My family loved this. I did not review any of the prep before comments, but plan to make this for a dinner party in a week, and didnt want the smell of the browning in the house. Now I will be able to prep the day before. Cant wait to serve this to my guests. Served with a garlic/chesey mashed potato(not on site) and the roasted carrots with balsamic vinegar(on site). Dinner was a hit, and my fiance wants me to stop working and just stay home in the kitchen. I would love to, but dont want to just eat mac and cheese. Thanks for this recipe and this site. I look forward to trying many new dishes, and entertaining many times over in my new kitchen, with this new found site.
You sure could use this recipe for the roast. The only difference would be that the cooking time will just be a bit longer. Cook the loin to the same temperature as the pork tenderloin and make sure to let it rest for at least 15 minutes or so before slicing it.
I think this would be a great thing to do with the pork loin, as pork and apples are the best of friends!
Hope this helps - dawn
I'm in Canada, so to me apple cider is an alcoholic beverage (think Strongbow) - but I know that it means something else in the States. Which version are you looking for in this recipe? and if you're using the US meaning, can I substitute apple juice? many thanks
I am no pro with wine selections, but I do love to drink it! :) I often turn to my trusty book called “What to Drink with What You Eat" by Andrew Dornenburg and Karen Page. It breaks down the wines that pair well with particular foods and highlights the grapes that go best. For this dish, they recommend a light-bodied Pinot Noir or Zinfandel. Your instincts were right. Hope this helps! Happy Cooking!
Step 3: "While the pork is cooking in the oven, peel, core and slice the onions. Next peel and wedge the apples into 1/4 inch to 1/2 inch wedges."
Are onions and apples reversed in these two sentences?
The pork is brining now. I'm excited for my christmas dish!
Sorry about that...the order is correct (as per the video); however the words were a bit mixed up. The text has been fixed now...slice the onions and then peel, core and wedge the apples.
Thanks for keeping us on our toes :-)
Enjoy your dinner and don't forget to let the pork rest before you slice it. Happy Cooking!
So glad that you liked the pork. Brining really does make a difference. To answer your question, the significant difference between a marinade and brine is that salt is the key element of a brine. Brining also involves osmosis to exchange the liquid from the brine with the moisture inside the meat. Marinating on the other hand uses acidity to break down (denature) the texture of the meats surface.
For more information on brining I suggest watching the cooking school lesson on How To Brine. Cheers!
I am embarrassed to say that I did so many things differently, yet my pork turned out wonderful! Went to the supermarket a couple of hours ago and bought butterfly pork steaks for dinner. I didn't have time to brine the pork, merely seasoned it with salt and pepper and pan fried the pork using the flip often method which I learned from this website. Couldn't find fresh sage and cider vinegar, hence I had to make do with whatever ingredients I had on hand, i.e. half a bottle of white wine, chicken stock, onions and Fuji apples. And to my amazement, it turned out well! The pork was tender and juicy and the sauce was slightly tangy and light. I am sure this dish will taste phenomenal with brining and the addition of fresh sage and vinegar. Will definitely prepare it again when I get hold of all the ingredients listed in the recipe!:)