I had four pieces of pork tenderloin in cryogenic packages. These allowed me to have plenty of opportunity to refine the preparation techniques. I wanted to achieve the doneness without overcook it minutely. The center should has a hint of pink. As each oven is different and you also have to control the temperature and time.
juniper berries to make a brine
soaking them in brine is one important step
browning all four sides on a skillet first
I use the convection mode of this air fryer as the oven as it consumes minimal of power and easy to clean
let it rest for about 15 minutes before cutting into it
I made a red wine sauce but not being fussy about straining out the vegetable solid
by the second batch I achieve the perfect doneness
this serving was made from warming up the tenderloin slices in the sauce in very low heat; but you cannot help to lose the pink appearance
with Hokkaido scallop, chinese broccoli, and ravioli
with napa cabbage and spaghetti noodles
with mashed potato - I prefer my potato with skin and a lot of texture
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