Mother's Day Recipe Help

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Max S.
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Mother's Day Recipe Help

#1 Post by Max S. »

I'm looking to make a Mother's Day dinner with a bottle of 2017 Huet Clos du Bourg - her favorite is the Le Mont Sec, but I'm trying to brand out a little. Mom likes pork tenderloin, and I'm wondering which of these 3 recipes would work best:

https://cooking.nytimes.com/recipes/100 ... tenderloin

https://cooking.nytimes.com/recipes/118 ... tenderloin

https://cooking.nytimes.com/recipes/833 ... tenderloin (the recipe alone looked most interesting to me, but pretty sure it's knocked out for the pairing)

Any help is much appreciated!
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Re: Mother's Day Recipe Help

#2 Post by Chris Blum »

Don’t subscribe so ???
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Re: Mother's Day Recipe Help

#3 Post by Max S. »

Chris Blum wrote: April 26th, 2021, 1:24 pm Don’t subscribe so ???
That would probably be helpful...
Mustard-Glazed Pork Tenderloin wrote: 1 ½ pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

1) Pat the tenderloins dry with paper towels.
2) Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
3) Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven — about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
4) Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Twice-Cooked Pork Tenderloin wrote: 1 boneless pork tenderloin, about 1 pound
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
¼ cup cream
1 tablespoon Dijon mustard, lemon juice or Calvados, optional
Chopped fresh parsley leaves for garnish, optional

1) Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary).
2) Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
3) Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
4) Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.
Grilled Rosemary Pork Tenderloin wrote: 8 ounces pork tenderloin
Salt and pepper
1 clove garlic
1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
½ cup dry red wine
Nonstick spray or neutral oil for the pan

1) Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
2) Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
3) When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.
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Re: Mother's Day Recipe Help

#4 Post by Chris Blum »

I’d lean towards either of the two latter recipes. I think the wine will be a great counterpoint to either. You may want to open it a bit ahead and taste it during cooking and let it open up.
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Re: Mother's Day Recipe Help

#5 Post by alan weinberg »

pork tenderloin is all about the sauce so pick one you like.

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Re: Mother's Day Recipe Help

#6 Post by Alan Rath »

Ive done the twice cooked, and it’s really good, assuming you’re a fan of mustard. Also tricky not to overcook the pork.
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Re: Mother's Day Recipe Help

#7 Post by Joe Chanley »

i highly recommend sous vide for pork tenderloin if you have a SV machine......eliminates the cooking issues and you can develop a nice sauce separately.

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