Pork Tenderloin with Lavender and Honey

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by gmt

wfaa.com

Posted on August 2, 2011 at 12:45 PM

 

1 to 2  Large Pork Tenderloins  (2 lbs.)
2 Tbsp Honey
2 Tbsp Red wine vinegar
I Tbsp Sugar
To Taste      Kosher or Sea Salt
To Taste      Black Pepper
1 tsp Lavender Petals
1/2 Cup Demi-Glace (see recipes below)
3 Tbs Butter
 
1.      Season all sides of tenderloin with sea salt, pepper and lavender petals.
 
2.      Roast the tenderloin until it hits about 140 degrees internal temp. That’ll take about 25 minutes. Then you can take it out of the oven.
 
3.      Discard the grease from the pan, add the red wine vinegar and sugar.  Let this mixture caramelize.
 
4.      Then add the demi-glace, strain this liquid and add back to the pan. Add the honey and a little of butter.
 
5.       Let the tenderloin rest at least 10 minutes before slicing into 1/2 inch pieces, and pour the sauce on the meat.
 
Classic Demi-Glace  
 
Yield: 1 gallon
Ingredients
1 gallon Espagnole sauce, hot (recipe below)
1 gallon brown stock, hot (recipe below)
1 bouquet garni
 
1.       In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, on medium-high heat.
 
2.       Bring to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities.
 
3.       Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.

 

Espagnole Sauce
Yield: 1 gallon
Ingredients
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
1.       In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat.
 
2.       Add the vegetables. Season with salt and pepper.
 
3.       Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
 
4.       Add the tomato/vegetable mixture to the stock/roux mixture.
 
5.       Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
 
6.       Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
 
 
Basic Brown Stock
Yield: two gallons
Ingredients
8 pounds veal marrow bones cut into 2-inch pieces
6 pounds beef marrow bones cut into 2-inch pieces
16 ounces tomato paste
4 cups chopped onions
2 cups chopped carrot
2 cups chopped celery
4 cups dry red wine
1 bouquet garni
Salt and pepper
16 quarts of water
1.       Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.
 
2.       In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
 
 
3.       Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt.
 
4.       Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.

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