Babish Culinary Universe - 5 Weeknight Recipes for Pork Tenderloin | Basics with Babish
Pork tenderloin is highlighted as a versatile, healthy, and affordable protein similar to chicken breast. The video presents five cooking methods: pan-roasting, making fried pork cutlets, skewering for pork souvlaki, creating a sweet and sour stir-fry, and using leftovers in a tuna mayonnaise dish. Each method includes detailed instructions, such as dry brining for moisture retention, using a three-station breading setup for cutlets, and marinating for souvlaki. The video emphasizes precise cooking temperatures to avoid dryness and offers tips for enhancing flavors, like using a bourbon mustard pan sauce or a sweet and sour sauce with pineapple juice. Practical advice includes using dual skewers for even cooking and adding gelatin to sauces for better texture. The video concludes by encouraging viewers to try pork tenderloin as an underutilized protein.
Key Points:
- Pork tenderloin is a versatile, affordable protein similar to chicken breast.
- Dry brining enhances flavor, texture, and moisture retention.
- Pan-roasting involves precise temperature control to avoid dryness.
- Fried pork cutlets use a three-station breading setup for crispiness.
- Sweet and sour stir-fry includes a unique marination technique called velveting.
Details:
1. 🎵 Introduction to Pork Tenderloin
- The introduction needs to focus on providing a clear overview and context for pork tenderloin, including its significance and basic information.
- Replace unrelated musical content with relevant insights about pork tenderloin, such as cooking methods, nutritional benefits, or popular recipes.
- Ensure the introduction sets the stage for the rest of the content by outlining key points that will be covered, like the history of pork tenderloin, its role in various cuisines, and tips for selection and preparation.
2. 🍽️ Pan-Roasted Pork Tenderloin Recipe
- Pork tenderloin is an inexpensive, healthy, and versatile protein similar to chicken breast in terms of high protein content and neutral flavor.
- For even cooking, cut the tenderloin in half at the center point before cooking.
- A quick dry brine with salt on all sides, resting at room temperature for 45 minutes to 2 hours, improves flavor, texture, and moisture retention.
- To pan roast, preheat a stainless steel skillet over medium-high heat with a tablespoon of vegetable oil until nearly smoking. Sear the tenderloin pieces on all sides for 2 to 3 minutes to achieve a golden brown crust.
- Transfer the seared tenderloin to an oven preheated to 300°F and cook until the thickest point reaches 145°F. Wrap in aluminum foil to increase the temperature by another 5 to 10°F.
- After roasting, let the tenderloin rest while you prepare the sauce, ensuring a seamless transition between cooking and sauce-making.
- Prepare a bourbon mustard pan sauce by sautéing minced shallot, deglazing with 1/4 to 1/2 cup bourbon, and adding chicken stock bolstered with gelatin for body.
- Finish the sauce with 1/4 cup heavy cream and 1 teaspoon Dijon mustard, seasoned with kosher salt and freshly ground black pepper, and thicken to a pourable consistency.
- Serve the pork sliced into medallions, garnished with herbs like parsley or tarragon, paired with a simple arugula salad.
3. 🍖 Tonkatsu and Schnitzel Variations
- Dry brining pork tenderloin overnight in the refrigerator prepares the meat for cooking in under 30 minutes, ensuring maximum flavor and texture.
- Cut the tenderloin on a hard bias into three pieces, butterfly, then pound to an even thickness for optimal cooking.
- Dry brine with kosher salt for 45 minutes before breading to enhance flavor penetration.
- Utilize a three-station breading setup: flour, beaten eggs (with added salt and water for adhesion), and panko breadcrumbs.
- Ensure vegetable oil is preheated to 375°F before frying to prevent breading separation and achieve a crispy exterior.
- Fry the cutlets until golden brown, approximately 3-5 minutes, then drain on a wire rack and season with salt while warm to maintain crispness.
- Serve the fried cutlet as either tonkatsu, accompanied by traditional Japanese accompaniments, or as schnitzel, paired with mashed potatoes or a fresh salad for a European twist.
4. 🍢 Pork Souvlaki Skewers
- Marinate pork tenderloin pieces in a mixture of lemon juice (1 large lemon), 3 oz olive oil, 1 tbsp dried oregano, 1 tbsp honey, 2 crushed garlic cloves, and 1/2 tsp freshly ground black pepper for 45 minutes to 2 hours to ensure deep flavor penetration.
- Use dual skewers to prevent meat from rotating during cooking, ensuring even heat distribution by rotating under the broiler.
- Preheat the broiler and adjust the oven rack to its highest position for optimal heat exposure, which is crucial for achieving the perfect char.
- Prepare a spice mix of 1 tbsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper to enhance the grilled flavor post-cooking.
- Cook the skewers under the broiler for a few minutes on each side until the pork reaches an internal temperature of 145°F to 150°F, ensuring it is safe to eat yet tender.
- Enhance flavor by finishing with a squeeze of lemon juice and a sprinkle of the spice mix just before serving.
- Serve with a side of rice and a simple tomato cucumber salad to complement the flavors and provide a balanced meal.
5. 🍲 Sweet and Sour Pork Stir Fry
- Bite-sized pork pieces are marinated with 1 tablespoon each of vegetable oil, dark soy sauce, and cornstarch, refrigerated for 30 to 60 minutes to 'velvet' the meat.
- Sweet and sour sauce is made with 1/3 cup white vinegar, 1 tablespoon light soy sauce, 1/3 cup white sugar, 1 teaspoon each of Worcestershire and oyster sauce, 1/4 cup each of ketchup and pineapple juice, a small amount of ginger and garlic, and thickened with cornstarch.
- High-heat stir-frying technique is employed by heating a wok with a tablespoon of vegetable oil to ensure pork is seared in less than 30 seconds.
- Vegetables include 1/2 cup each of chopped onion, red and green bell pepper, and 1/2 cup of chopped pineapple, added for color and flavor.
- Cornstarch slurry is adjusted to achieve desired sauce thickness; it can be thinned with water if necessary.
- Dish is completed by garnishing with thinly sliced scallions and sesame seeds, and served with steamed white rice.
6. 🇮🇹 Italian-Style Leftover Pork with Tuna Sauce
- Utilizing leftover pork, the recipe transforms it into an Italian classic dish known as 'tonado', which involves a tuna mayonnaise sauce.
- The mayonnaise is made with one large egg, half a garlic clove, lemon juice, Dijon mustard, capers, anchovies, and vegetable oil instead of olive oil to avoid bitterness from overprocessing.
- The homemade tuna sauce combines high-quality drained tuna with the mayonnaise mixture, resulting in a rich and umami-forward flavor that is stable enough to add olive oil for extra flavor without becoming bitter.
- Leftover pork tenderloin is sliced thinly and served as a vehicle for the tuna sauce, plated with thinly sliced celery and chopped parsley for contrast.
- The dish is recommended as a classy lunch, appetizer, or snack, with a final touch of olive oil, salt, and pepper for enhanced flavor.