Laura and I love entertaining, so we recently had another couple come over and tried out a new recipe. One of the hardest things that we encounter when we entertain is being able to hang out with our guests and not spend the whole time in the kitchen over the stove. So with these dishes I tried to pick something that I could prep ahead of time or throw in the oven and forget about it.
I prepped the two tenderloins by trimming off the fat and the silver skin. It is very important to remove the silver skin, otherwise it will be super chewy and ruin the piece of meat. Here is a link to show how to remove the silver skin, http://www.weber.com/weber-nation/prep-school/food-prep/pork__1/preparing-pork-tenderloins. Knowing that we were going to just roasting the tenderloin and not searing it I wanted make sure to brine it. To create the brine I dissolved 1 cup of salt, 1 cup sugar, 2 tbsp. cracked peppercorns, 1 tsp garlic powder in roughly 4 cups of water. To dissolve you will need to bring the mixture to a boil briefly. Remove from heat, I had to cool it down fast so I added some ice to the mixture, otherwise you could let it stand for an hour or so. You don’t want to add a hot brine on top of your meat. I brined the tenderloin for 4 hours but you could do this the night ahead. To cook, place in a 425 degree oven for 35 minutes. Remove from the oven and let sit for 5 minutes before slicing.
Bacon, Fig, & Balsamic Sauce
The Cook & The Coach
Healthy is a LIFESTYLE.