peanut oil

Description

A quick and easy pork tenderloin recipe that anyone can cook at home. This episode's show notes can be found at: http://stellaculinary.com/ct17 Ingredients (Serves about 4-6 People) * 2 Pork Tenderloins, Excess Fat and Silver Skin Removed * Kosher Salt, As Needed * Black Pepper, Freshly Ground, Add To Taste * 1/2 Tbs Sugar * 3/4 Cup Brandy * 2 Cups Cherries, Stems and Pits Removed * 1/2 Yellow Onion, Diced * 2 Cups Roasted Chicken Stock * 15-20 Fresh Basil Leafs, Half Chiffonade, Half Chopped * 1/4 Cup Cooking Oil of Choice (I use peanut oil in this video) * 1 Tbl Cold Water whisked together with 1/4 tsp of corn starch * 1 Pat Butter * 1 Tbs Red Wine Vinegar (or other acid to taste) 1) Season pork tenderloins liberally on both sides with kosher salt and freshly ground black pepper. 2) Place seasoned pork tenderloins in a gallon sized Zip-Loc bag, add 1/2 tablespoon of sugar and 3/4 cups brandy. Place Zip-Loc bag in a bowl of cold water, using it to press out all the air in the bag, before sealing the top. This will ensure that the brandy marinade is in constant contact with the pork tenderloins. 3) Marinade pork tenderloins for at least one hour, but no more than three. If the pork tenderloin is in contact with brandy for too long, the alcohol with give the pork a "cooked" texture. 4) Remove pork tenderloin from marinade and pat dry on paper towels. Reserve brandy marinade and mix with 1/2 cup cold water. 5) Sear pork tenderloins in a pan over high heat, using a cooking oil of choice (peanut, canola, vegetable oil, etc). 6) When both sides of the tenderloins are a dark golden brown, remove from pan and allow to rest on a plate. 7) Immediately add 1/2 yellow onion (diced) to the same pan used for searing the pork tenderloins and scrape the fond on the bottom of the pan with a wooden spatula to release. If the fond doesn't release easily, add a 1/4 cup of warm water and scrape the bottom of the pan vigorously as it evaporates. 8) Remove pan from flame, add brand marinade and water mixture, and return pan back to high heat (which will cause the brandy in the pan to ignite). 9) As soon as the flame from the brandy burns out, add 2 cups of pitted cherries and reduce mixture over high flame until the moisture is almost gone. 10) Add two cups of roasted chicken stock, bring to a simmer, and add corn starch slurry. 11) Place pork tenderloins back into the pan, and simmer in the sauce over medium heat until mid rare (internal temp of 130-140F/55-60C). 12) Remove pork tenderloins from the pan and set aside. Turn off the flame, add chopped basil, 1 pat of butter and 1 tablespoon of red wine vinegar. Stir with a spoon until thoroughly combined. 13) Spoon brandied cherry sauce onto a plate, slice pork tenderloin, and serve on top of sauce. FURTHER INFORMATION How to Chiffonade Basil http://youtu.be/yLwv3jnZakA How to Make Roasted Chicken Stock http://youtu.be/1wZBgTFbn3Q How to Dice an Onion http://youtu.be/WpnWyxhqznM Follow Me On Twitter: http://twitter.com/ChefJacob