Thursday, April 1, 2010

Chai-Brined Pork Tenderloin with Spiced Apple Chutney

I am planning on making this for our next set of meals:

Chai-Brined Pork Tenderloin w/ Spiced Apple Chutney.

The way I cook the Pork Tenderloin deviates from the cooking light recipe. Instead I usually follow the Cooks Illustrated Pan-Seared method:

  1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with a small quantity of salt and pepper and rub all over. Heat 2 tsp oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 140-degrees (I usually go to 145) on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.)

  2. 2. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 (150) degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.

1 comment:

  1. We had this tonight and I liked it as usual.

    The brine is salty though so you don't need to add more salt to the outside of the meat before cooking. Sprinkling it with pepper was good though.