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pork tenderloin
We share one of the easiest and fastest ways to prepare pork tenderloin. Pork tenderloin recipes are a classic, related to wedding banquets.
For this dish, a meat such as pork tenderloin is ideal because it is very juicy and soft, which, accompanied by a dipping sauce, is always a safe bet. Remember to buy a good bread to dip and spread in a glorious sauce.
What is sirloin?
It is the part of the meat of a beef that extends between the ribs and the loin.
The pepper sauce is certainly very versatile and you can find it accompanying many kinds of meat, from veal, the entrecote goes hand in hand, although the sirloin is the most used cut, with white meats such as chicken, pheasant, turkey and of course, the pork. But it also works well with fish, such as salmon, prawns or sea bass.
We are not very clear about the origin of this dish, but it is said that it was created in Paris in the 1920s to accompany fillets flavored with a lot of pepper with a cream sauce and the juices from sealing the meat. The recipe is modified to be accompanied with green pepper was the most natural, and later his rise to fame is achieved by the star recipe of the 80s.
Tips for the purchase and preparation of the tenderloin:
Since we want to make some medallions of approximately 3 centimeters, we must buy the large sirloins that are between 500 and 600 grams.
When cleaning them, you should remove excess fat, although leaving a little. If you have a trusted butcher, it is best that he clean it for you.
The medallions should be cut diagonally to make them bigger and thicker. This is very simple.
Dry the medallions well with kitchen paper to remove excess moisture.
Once we have the medallions ready, we season to taste. But with a little more pepper than usual, to add more flavor to the sauce.
Ingredients
2 medium pork tenderloins of approximately 500 grams,
100 milliliters of meat broth,
200 milliliters of cream for cooking,
20 milliliters of extra virgin olive oil,
50 milliliters of brandy or cognac,
1/2 small onion,
1 tablespoon of green peppercorns,
20 grams of butter,
salt and black pepper,
Preparation of the beef tenderloins
From the onion take half and cut it finely. Grind fresh black peppercorns.
In a large skillet, heat half the olive oil and butter over medium heat.
Where the cut onion will be sautéed only a few minutes over low heat, wait for it to become translucent and remove.
Now, we will incorporate the rest of the olive oil and raise the heat, when it is hot, we will seal the meat. That is, pass both sides of the meat at a high temperature, thus achieving that the meat is more tender and flavorful, by leaving its juices intact.
When these medallions turn golden brown, remove them from the pan.
With the pan still on the fire, pour the brandy over the meat juices to obtain the evaporation of the alcohol from the brandy. Providing more flavor to the base for the sauce.
Preparation of the cream sauce
Now we will prepare the pepper sauce for which:
Place the cream in a saucepan and add the pickled or dried green pepper. Bring to medium heat and let it heat up, but without boiling to aromatize the cream and let the flavor of the pepper come out.
Turn off the heat when you notice that it has begun to boil and leave covered for about 10 minutes to rest. Reserve.
On the other hand, in another pot over high heat, heat the meat broth to reduce it by half.
Strain to remove the peppercorns from the cream and reserving some, pour into the pan where we have prepared the sirloins.
Heat over medium heat and when the cream begins to bubble , add the reduced meat broth and the onion.
After about 3 minutes that the sauce begins to thicken, we pour the juice that has been released into the source along with the sirloin. For a few more minutes we let it soak in the sauce. We turn off leaving to rest until the meat resumes its temperature.
Then we rectify the salt and add peppercorns.
Final presentation of the tenderloins
This delicious dish can be accompanied with a side of white rice or French fries. At home only with a good bread to dip, since the protagonist is the sirloin.
Tips for a good pepper sirloin
We find in small jars with vinegar in any supermarket the green pepper that is used to make the sauce. In addition to being a pepper with a very pleasant aroma and it is not spicy.
Instead of cream, you can use cream for evaporated milk or even coconut milk. Also using whole milk you can accompany with a light bechamel.
Two important ingredients in this preparation are the reduction of the broth to increase the flavor of the sauce, as well as the way to take advantage of the meat juices stuck to the pan with the brandy. These add flavor and color.
With this step-by-step recipe for pork tenderloins in pepper sauce, you won't miss a thing and everything will turn out perfect. Dare to follow them.
