I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes.
In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:145° medium rare, 150° medium, 155-160° well done/no pink
Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.
Combine 4 teaspoons salt and sugar in bowl. (Note: I will cut salt in half next time) Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce. Note: I forgot to chop up the peaches so I took scissors to them in the pot then after a little cooking time I took a wide slotted potato masher to them that worked well.
Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
Arrange bacon slices on cutting board parallel to counter’s edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 – 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 – 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Lyn and I decided this will be added to our rotation. Want to thank Martha for sharing this with us.
Extremely simple to prepare and cook, tender and delicious.
1 pork tenderloin (1 to 1 1/2 pounds)
1 to 2 tablespoons spices or seasonings (See Recipe Note)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.
Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.
Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
Roast the pork for 10 minutes. Place the pork in the pan. (It’s fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.
Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices.
I love what they call Peking Ravioli and have bought from restaurants, and frozen. My fondest memories are when I used to commute into Boston via the train, a there was a group of us and maybe once a month take turns going into China Town and buying a huge box of frozen ravs. On the way back we would split them up and distribute to our coolers. Many good meals were had. Well our Son Mike’s is married to a wonderful woman, Gail, who happens to be from China. I innocently (ya right) ask if she ever made them. Her mom had visited recently and left her with a freezer full. She said yes and she would show me how. I jokingly called Chef Gail and it stuck at least while she was here.
It was like getting a recipe from your mom, a little of this, a handful of that a splash of rice vinegar and she went by smell. When she felt it smelt right, we were ready to start making the dumplings. Now that I think about it that makes sense there are dishes, I make that I’ll know it is correct and ready to cook by the smell, I just never thought about it that way.
The frozen dumplings I’ve made I would pan fried and then add water cover and steam until done. Gail said the authentic way is to boil them (at least the ones you have on the Chinese New Year). So, we made the stuffing (pork) added scallions, napa cabbage, ginger, five spice, canola oil, soy sauce then mix and then stuffed. using chopsticks mix stirring in only one direction (this way the filling becomes very sticky and absorbs more water to bring the juicy flavor). She showed me her way of sealing the wrappers and I soon got the hang of it. Lyn and Mike joined in and before we knew it the pound of pork was gone. Into some lightly salted boiling water and this is where we used her mom’s trick. You bring water to boil then boil for a few minutes add a little less than a cup of cold water and bring to a boil again and repeat. Essentially boiling three times. Drain and eat with dipping sauce.
Now my challenge is to figure out the measurements (double checked with Gail).
Stuffing: Keep in mind these are estimated amounts so you have to use your judgment
1 lb. ground pork (>20% fat is ideal)
2 cups of Napa cabbage copped finely
About 3/4 inch of ginger, finely chopped or grated
4 scallions, finely chopped
2-3 tbsp soy sauce (I like low sodium)
1 tsp 5 spice powder
2 tbs canola/vegetable oil …add more if the stuffing turned out too dry
1/3 tsp salt
Dipping Sauce: • 4 tbsp soy sauce • 1/2 cup water • 2 tsp sugar (optional for sweet) • dash rice vinegar • dash sesame oil • pinch garlic powder • two dashes hot pepper flakes
Scoop about 1 tablespoon (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Rub the edge of dumpling with water (acts like glue) Hold the dumpling with one hand and start sealing the edges with the other hand (refer to the video to see how to fold a dumpling). Be careful, when you press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well. You don’t need to fold beautiful dumplings here, that will come with time, your goal is to make the dumplings hold their shape during boiling.
Bring a large pot of water to a boil.
Carefully add dumplings one at a time into the water. Use a big ladle to stir the water gently, until the water starts to boil again, so the dumplings don’t stick to the bottom, for about 1 minute. Adjust the heat so the water is at boiling point but isn’t bubbling too fiercely.
When the dumplings float to the surface, add about 3/4 cup cold water bring to a boil add another 3/4 cup cold water continue boiling until the dumplings are filledwith air and swollen and the dough starts to become transparent, about 1 minute or 2 (time may vary depending on temp, size of dumplings etc)
Gail note: I only see dumplings made from commercial wraps filled with air, the ones my parents made from home-made dough didn’t fill with air,
Remove and place aside and cook the next batch.
For the dumpling already boiled, the pan-fried left-over also great:)