Tuesday, September 19, 2006
Smokey Pork Tenderloin
Rob has been doing a lot of the cooking lately (being unemployed and all) and he is a great kitchen improvisor. Last night he made a pork tenderloin with a red wine and smoked paprika sauce. No recipe was forthcoming, but here is his description of the method:
"First I coated the pork tenderloin with that smokey paprika and seared it off. I drained the fat out of the pan and added some butter and flour to make a roux. Finished it off with some red wine that was sitting on the counter, some chicken stock and a little more smoked paprika"
Pork we always cook the same way. Once it is seared, it goes into an oven set anywhere between 375 and 425, probe thermometer securely in place. It goes to 140, then we pull it and rest 5 minutes. Perfect pork.