An inexpensive yet fancy family meal that everyone will surely love. Pork tenderloin is first brined for extra flavor and ...
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In "Step 3: Making the Sauce" I noticed that the text recipe calls for grapeseed oil. Only a few days ago, I believe the recipe indicated to use olive oil. Is grapeseed oil absolutely essential for this sauce, or would it be OK to substitute olive oil? Thanks for your help.
This is probably not the proper place for this question. I would like to make Tripe a la Mode de Caen. I have tried this dish in Wash. DC and found it delicious. The recipe that I have calls for calves foot. Cannot get it around here. Any good substitutes?
Also I would like recommendations for French cookbooks. I have 2 vols. of Julia, Paul Bocuse, etc. Any others/
I was planning on brining the pork tonight and cooking it tomorrow. Unfortunately I forgot it in the fridge and left it in the brine for 4 hours! Is there any way to save it, or am I doomed to pork that will be too salty?
If you have done a high salt solution then yes indeed it may be too late for Mr. Pork; however if you did a lower salt solution then you maybe okay. Your best bet is to cut off a small piece of pork (do not salt it any further, of course) and then just cook it and try it to see if it tastes too salty. Hope this helps Jon - cheers!
Seven at night, crazy week and we remember that we have pork tenderloin in the fridge that has to be cooked tonight. Rouxbe! Found this recipe and sorry to say, did not brine the pork, it would be too late. It still came out moist and delicious, restaurant quality. The sauce was perfect, just the right touch of sweetness. We had a side of a quinoa salad. I really think that I am starting to get this cooking thing...lol.
I made this dish and it turned out beautifully. However, I brined the pork for 2 hours and when I tasted it alone, it was a bit salty. I will make a note to try 1 1/2 hours next time. Also, I'm not sure if I was supposed to reduce the sauce before thickening it? I did simmer it hard for almost 10 minutes before adding the cornstarch slurry. I ended up adding just as much again to make it more of a gravy type sauce. Whatever I did or didn't do well this time, the resulting dish still tasted wonderful!
Yes, you should reduce the sauce by about half (Step 3 from 1:25 to 1:30) before thickening it with the cornstarch. By reducing the sauce, you will concentrate the flavors. This is a pan sauce, so it is worth reviewing the lesson on How to Make a Pan Sauce. Once you understand these key steps in building a pan sauce, you won't have to question yourself when you tackle another recipe. Glad you enjoyed your dinner! Cheers!
I made this last night for dinner. The end result was good but the road getting there was a bit rocky. My tenderloins were quite big so they took quite sometime to brown. I had to deglaze several times as the sucs burned.
The sauce took quite awhile to reduce as well. I thought I was in for a complete failure but somehow it all came together right at the end.
It was quite salty though so next time I may only brine for about a hour. Plus I added salt to the tenderloins before browning so I will omit that step next time as well.
Just can't seem to keep my sucs from burning. Heat was at medium high to medium so I don't think it's heat control it's more the length of time I feel.
All in all another learning experience and a great dish!
This was delicious! I have never brined pork before but will from now on! It is just my husband and me so I cut the recipe in half and it worked well. Two questions: I had to use almost double the amount of cornstarch to thicken my sauce. Could this be attributed to the fact that I live at a high altitude (Denver)? My second question is that I forgot to buy fresh sage. I was going to try and substitute dried sage but after I finished and put the meal on the table, I realized I forgot to put in the dried sage!!! Can the dry be substituted for the fresh? Even without the sage it was awesome. Moist and delicious. Thanks Rouxbe!
Not sure that altitude plays a factor into the thickening of the cornstarch. My only guess is that you need to make sure the sauce comes to a boil so it activates the thickening power. If you didn't bring the heat high enough, it won't thicken to it's potential. In terms of dried vs. fresh sage, that is fine...it's usually 1 tsp dried = 3 tsp fresh (check out the Herbs lesson for more information). Hope this helps! Cheers!
I freeze my sage when I bring it in from the garden and do not thaw before use and this works for me if you were to buy it I am sure you could freeze what you do not use for another time. I do not throw anything away. This is a great recipe for pork as we are pork producers and any pork recipe is my favorite. My main thing is DO NOT OVERCOOK your pork for flavor and tenderness.
I love this cooking school.