How To Make Stuffed Pork Tenderloin
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- čas přidán 20. 08. 2024
- FULL RECIPE BELOW
Follow along with our online culinary school chef as he shows you how to make this delicious stuffed pork tenderloin. You won’t believe how delicious this dish is!
STUFFED PORK TENDERLOIN RECIPE: www.escoffieron...
Stuffed Pork Tenderloin
Ingredients
2 -1/4 lb pork tenderloins, trimmed
1 cup dry apricots cut in quarters
2 cups leeks, braised
2 tbsp chipotle peppers
½ tsp fresh thyme
½ shallots, fine chopped
3 tbsp whole butter
¼ cup Grand Marnier
1 cup orange juice
1 orange cut into segments
2 tbsp corn starch
3 tbsp water
2 tbsp olive oil
Salt & pepper to taste
Preparation
1. Preheat oven to 450° F
2. In a large sauté pan add 2 tbsp of butter, add the leeks and sautée until tender, about 3 minutes. Add the apricots; deglaze the pan with the apricot brandy, chipotle peppers and thyme. Transfer the mixture to a bowl to cool.
3. Butterfly the pork tenderloins and, with a meat mallet, pound the pork to an even 1/4 -inch thickness. Divide the mixture between the tenderloins. Roll up the pork to enclose the filling. To keep the stuffing form falling out when roasting, tie butcher twine firmly around the tenderloin.
4. Heat the olive oil in a skillet over medium heat. Brown the tenderloins on all side, about 5 minutes. Transfer to a baking sheet, place in the oven and roast until the internal temperature reaches 145°F, about 15 minutes. Allow the meat to rest before cutting.
5. To make the sauce, add 1 tbsp of butter, add the shallots and sweat them. Deglaze the pan with the grand Marnier, add orange juice and simmer for about 3 minutes. Make slurry with the corn starch and water and thicken the sauce. Add the orange segments at the end.
6 Slice the pork and serve with the orange sauce.
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Wonderful that you include everything; we can see all of the process; nothing "mundane" about showing all of the process!
Gorgeous! Mine is now in the fridge for cooking tomorrow.
New drinking game every time he says and ahhh you take a shot lol
Don’t beat it too much, just to a pulp!
Absolutely lovely to see prepared. Beautifully presented too.
Well done Chef. Thank you for sharing 😊
I'm confused he said don't beat.the meat to much, but I think he forgot because he really is beating that meat.
Why is he tenderizing the tender piece of pork loin instead of using the flattening side of the hammer? I have never seen the twine tied that loosely.
I had to subscribe! This was amazing!
Thanks for subscribing!
Love it
omg! i would love to try this! apricots (sweet), chipotle (smoke and warmth) radishes (bite and texture), OJ ( tang) liquor (sugar sweetnes) and leeks (savory) cucumbers (fresh and crisp texture). When i used to use a meat mallet more often, I would set meat pcs right on top of whole meat and they would meld together. Beautiful, clean kitchen. Awesome tips with the leeks. Every year I say I will add them to my garden but, I forget. Maybe leeks and brussel sprouts are not common here for gardening.What vinegar? Was something left out? Mi papa quiere la carne mas con la grasa para el sabor. Tengo dejarlo por esa razon...y creo tambien... the left 1/3 side of the backdrop wall appears like it was done by a different person than on the right side side. The pattern doubles often on the right side. exelente video!
Sorry to be so offtopic but does anyone know a trick to get back into an instagram account?
I was stupid forgot the login password. I would appreciate any assistance you can give me
@Rhett Brian instablaster ;)
@Colten Hank i really appreciate your reply. I found the site thru google and I'm trying it out now.
Takes a while so I will reply here later with my results.
@Colten Hank it worked and I now got access to my account again. I'm so happy!
Thanks so much, you saved my account !
@Rhett Brian Glad I could help :D
What are the proportions of water/bleach that you use to clean your cutting board? Great Great program!!
Looks amazing and delicious 😋
Looks beautiful! Need a lesson on how to tie the meat!! Thank you, Chef!!!
It’s just blanket stitch.
@@kathleensmith644 Ah! OK. Thank you, Kathleen. :)
You’re welcome.
@@kathleensmith644 :) :)
What's the name of the circle thingy that holds the salad?
My meat pounder broke. What did the Chef say would also work in its place?
Por favor en latín o español
Ma Elena Fuentes en Latin? En serio?
I liked the result of the end product but I couldn't help but notice a lot of unnecessary noises throughout the video...sometimes it sounded like throat clearing and other times it sounded like humming music or other sounds. Maybe it was just me...I subscribed anyway, we'll see what the future holds. All in all, I liked the results but I can't say whether or not I'll stay subscribed.
In common with most US instructional videos I find myself screaming "get on with it FFS"!
when you sear it wouldn't butter be better
As long as you use clarified butter, otherwise if you use whole butter the butter will brown due to the milk solids in whole butter
using the barbed or pointed end of the meat mallet likely pushed small plastic wrap particles into the meat... not good
Dan Hamilto
I agree, I NEVER use that side of the mallet for that reason...you can never tell until it's too late. If he wanted the points he could have used a Jaquard tenderizer first then the mallet.
Exactly my thought - I pounded mine without and it worked fine - no splashes.
never happened to me maybe under a microscope lol
@@KlingonGamerYT Exactly, microscopic.
Great recipe. The video could have been much shorter by cutting out all the mundane stuff. Too much time watching cleanup and fussiness.
why are you using the side of your meat mallet that is used for roadkill. never use that side. : P
I really wonder if he is a chef
WHY would u say dat?.
why is this video 40 minutes long??? please make an edited version lol
Very hard to understand
No he isn’t, understood every word.
Way to long
Too long for just one plate
imagine doing this for 50 people
Por favor S'il vous plait, chef. Fresh gound pepper and not that industrialized trash that has no flavor at all. You know better.
You said "uhh" 487 times. Also, with your thick accent and the breakneck speed you speak makes your video insufferable. Advice > please DON'T talk at all, ever. Have someone who speaks better (with about 450 fewer "ahhs" narrate for you).
May be you not ready to watch this
He is giving all the details
Toooo long!!
2 long?.
The filling would make a great burger topping.