There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

European Union visitors, please visit the following link concerning cookies (the computer kind, not he eating kind) Blogger cookies

Saturday, July 28, 2018

Grilled Pork Tenderloin - Testing

https://www.lobels.com/pork-tenderloin-marinated-in-apple-cider/p/RCP0111

1 - July 29 2018 Made full marinade recipe for only 1 tenderloin, so it made a lot of reduction. Good, with sort of warming Chriztmassy flavour - ok as a summer dish but the holiday connotation makes it seem more suitable for cooler weather. Made adjustments that require testing.

3 Pork Tenderloins, each 3/4 to 1 pound, trimmed
1 cup apple cider
2 tbsp. brown sugar
1/2 tsp. cloves
1 tsp. ground cinnamon
1/4 tsp. ground mace
1/4 tsp. ground cardamom
A good pinch of salt
Black pepper, to taste
  1. Combine the cider, brown sugar, cloves, cinnamon, mace, cardamom, salt and pepper in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and cook, stirring, for 4 or 5 minutes, or until the flavors blend. Remove from the heat and let cool slightly.
  2. Put the tenderloins in a shallow glass or ceramic dish and pour the marinade over them. Cover and set aside at room temperature for no longer than 30 minutes, or refrigerate for as long as 4 hours. If they have been refrigerated, let the tenderloins stand at room temperature for about 15 minutes before grilling.
  3. Prepare a charcoal or gas grill. The coals should be moderately hot to hot.
  4. Lift the tenderloins from the marinade, reserving the marinade. Grill the tenderloins for 15 to 20 minutes, turning with tongs only once, when the meat releases from the grill, otherwise keeping the lid closed. Grill the tenderloins until cooked through and the internal temperature reaches 150° to 155°F. Let the pork rest for about 10 minutes before slicing; the temperature will rise to 160°F during the resting period. 
  5. While the meat is cooling bring the marinade to a boil then, over a rapid simmer, reduce the volume by half.
  6. Slice the tenderloin thinly and serve with the reduction drizzled over it.

No comments:

Post a Comment