This was dinner the other night, forgot to post.
Perfect Pan-Seared Pork Tenderloin Steaks
2 (1 lb.) pork tenderloins, trimmed
Kosher salt
pepper
2 TB. vegetable oil
Scallion-Ginger Relish (recipe below)
1. Adjust oven rack to middle position and heat oven to 275F. Set wire rack in rimmed baking sheet and lightly spray rack with vegetable oil spray.
2. Pound each tenderloin to 1" thickness. Halve each tenderloin crosswise. Sprinkle each steak with 1/2 tsp. salt and 1/8 tsp. pepper. Place steaks on prepared wire rack and cook until meat registers between 137 and 140 degrees, 25 to 35 minutes.
3. Move steaks to one side of rack. Line cleared side with double layer of paper towels. Transfer steaks to paper towels, cover with another double layer of paper towels, and let stand for 10 minutes.
4. Pat steaks until surfaces are very dry. Heat oil in 12" skillet over medium-high heat until just smoking. Increase heat to high, place steaks in skillet, and sear until well browned on both sides, 1 to 2 minutes per side. Transfer to carving board and let stand for 5 minutes. Slice steaks against grain 3/4 " thick and transfer to serving platter. Serve with relish if desired. Serves 4
Scallion-Ginger Relish (makes about 2/3 cup)
6 scallions, white and green parts separated and sliced thin
2 tsp. grated fresh ginger
1/2 tsp. ground white pepper
1/2 tsp. grated lime zest plus 2 tsp. juice
1/4 cup vegetable oil
2 tsp. soy sauce
Combine scallion whites, ginger, pepper and lime zest in heatproof bowl. Heat oil in small saucepan over medium heat until shimmering. Pour oil over scallion mixture. Mixture will bubble. Stir until well combined. Let cool completely, about 15 minutes. Stir in scallion greens, lime juice and soy sauce. Let mixture sit for 15 minutes to allow flavors to meld.
Source: American's Test Kitchen TV show
Perfect Pan-Seared Pork Tenderloin Steaks
2 (1 lb.) pork tenderloins, trimmed
Kosher salt
pepper
2 TB. vegetable oil
Scallion-Ginger Relish (recipe below)
1. Adjust oven rack to middle position and heat oven to 275F. Set wire rack in rimmed baking sheet and lightly spray rack with vegetable oil spray.
2. Pound each tenderloin to 1" thickness. Halve each tenderloin crosswise. Sprinkle each steak with 1/2 tsp. salt and 1/8 tsp. pepper. Place steaks on prepared wire rack and cook until meat registers between 137 and 140 degrees, 25 to 35 minutes.
3. Move steaks to one side of rack. Line cleared side with double layer of paper towels. Transfer steaks to paper towels, cover with another double layer of paper towels, and let stand for 10 minutes.
4. Pat steaks until surfaces are very dry. Heat oil in 12" skillet over medium-high heat until just smoking. Increase heat to high, place steaks in skillet, and sear until well browned on both sides, 1 to 2 minutes per side. Transfer to carving board and let stand for 5 minutes. Slice steaks against grain 3/4 " thick and transfer to serving platter. Serve with relish if desired. Serves 4
Scallion-Ginger Relish (makes about 2/3 cup)
6 scallions, white and green parts separated and sliced thin
2 tsp. grated fresh ginger
1/2 tsp. ground white pepper
1/2 tsp. grated lime zest plus 2 tsp. juice
1/4 cup vegetable oil
2 tsp. soy sauce
Combine scallion whites, ginger, pepper and lime zest in heatproof bowl. Heat oil in small saucepan over medium heat until shimmering. Pour oil over scallion mixture. Mixture will bubble. Stir until well combined. Let cool completely, about 15 minutes. Stir in scallion greens, lime juice and soy sauce. Let mixture sit for 15 minutes to allow flavors to meld.
Source: American's Test Kitchen TV show
