hours, removed it from the post inwhich it soaked, and put it into a cast iron skillet. I then placed the skillet into an 375F oven and I cooked the tenderloin until it reached an internal temperature of 160F. I removed the tenderloins from the skillet, then covered them with aluminum foil and allowed the meat to rest for 10 minutes. I had already prepared a salad, so while the meat was resting Deirdre mashed the red skin potatoes with a little butter and milk. Our plates were loaded up with a few slices of pork, mashed potatoes and some green onion garnish. I took a bite of the pork and the meat was incredibly tender and moist. We enjoyed a bottle of Georges Duboeuf Beaujolais Nouvea with this meal, slightly chilled. Bottom line: This meal was a winner. I think that my next brining adventure will be with chicken.
Showing posts with label Beaujolais Nouveau. Show all posts
Showing posts with label Beaujolais Nouveau. Show all posts
Saturday, December 6, 2008
Post-Ex of the Brined Pork Tenderloin
I am happy to report that the herby brined pork tenderloin I made for Friday night's dinner was nothing short of fantastic. I brined the tenderloin for 8 
hours, removed it from the post inwhich it soaked, and put it into a cast iron skillet. I then placed the skillet into an 375F oven and I cooked the tenderloin until it reached an internal temperature of 160F. I removed the tenderloins from the skillet, then covered them with aluminum foil and allowed the meat to rest for 10 minutes. I had already prepared a salad, so while the meat was resting Deirdre mashed the red skin potatoes with a little butter and milk. Our plates were loaded up with a few slices of pork, mashed potatoes and some green onion garnish. I took a bite of the pork and the meat was incredibly tender and moist. We enjoyed a bottle of Georges Duboeuf Beaujolais Nouvea with this meal, slightly chilled. Bottom line: This meal was a winner. I think that my next brining adventure will be with chicken.
hours, removed it from the post inwhich it soaked, and put it into a cast iron skillet. I then placed the skillet into an 375F oven and I cooked the tenderloin until it reached an internal temperature of 160F. I removed the tenderloins from the skillet, then covered them with aluminum foil and allowed the meat to rest for 10 minutes. I had already prepared a salad, so while the meat was resting Deirdre mashed the red skin potatoes with a little butter and milk. Our plates were loaded up with a few slices of pork, mashed potatoes and some green onion garnish. I took a bite of the pork and the meat was incredibly tender and moist. We enjoyed a bottle of Georges Duboeuf Beaujolais Nouvea with this meal, slightly chilled. Bottom line: This meal was a winner. I think that my next brining adventure will be with chicken.
Friday, December 5, 2008
Herby Brined Pork Tenderloin
Tonight we will be expanding our foray into brining. Our friends at Art of the Table provided the brine we used for our turkey for Thanksgiving, and we used the generic brine. When we purchased the generic brine, we also picked up a jar of herby brine. I am happy to report that I am currently brining a pork tenderloin which I will roast tonight. I am still working on the side dishes, but I will definitely enjoy some Georges Duboeuf Beaujolais Nouveu. Full report to follow!
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