Could anyone tell me where to find Alton Brown's recipe for pork tenderloin?!
Answers: HELP I remember the epiode but I can't find the recipe for Alton Brown's pork tenderloins. Anyone? FOODNETWORK DID NOT HAVE IT!! HELP please!!! (thx in advance)
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Center Cut Tenderloin Roast Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Tender is the Loin 2
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon freshly ground cumin
1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
1 teaspoon vegetable oil
Preheat the oven to 250 degrees F.
Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.
Let me look for a moment!
3 pound pork tenderloin
Olive oil
3 to 4 ounces Cajun rub
1 cup fresh spinach leaves
1/2 sun-dried tomatoes
1 cup shredded jalapeno jack cheese
Preheat oven to 325 degrees F.
Baste the tenderloin in olive oil and generously rub with the Cajun rub. Bake for about 30 to 40 minutes. Remove the tenderloin from oven, split in half and stuff with a layer of spinach, sun-dried tomatoes and shredded jalapeno jack cheese. Grill stuffed tenderloin for 20 to 30 minutes. Slice and serve immediately.
Maybe you can adapt one of his pork chop recipes for your tenderloin:
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Stuffed Grilled Pork Chops
Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chops
4 double thick bone-in loin end pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
1 1/2 cups cornbread, crumbled
2 tablespoons golden raisins
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage, thinly sliced
1/2 teaspoon kosher salt
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
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Slow Cooker Pepper Pork Chops
Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: Major Pepper
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
This is suposed to be Alton Browns pork tenderloin recipe...hope it is the one you want..got it from one of my friends who is an Alton Brown fan. Lee
1 pork tenderloin
1/2 medium white onion, minced (around 1/3 cup)
2 tbs. pine nuts
4 tbs. dried fruit (cherries, currants, or the like)
1 tsp. fresh thyme leaves
1/2 cup goat cheese
1/4 cup red wine
bread crumbs (around 1/4 cup)
salt/pepper
1/3 cup port wine (or 1/4 cup balsamic vinegar)
1/2 stick unsalted butter
Start by preparing the tenderloin. Trim the tapered end of the loin (where it gets thin; around 2 inches from the tip) and remove any extraneous fat. You may also have to trim around the thick tip. Reserve the trimmed meat, and mince it finely. You can do this with a knife, or just put it into a food processor.
Lay the tenderloin onto a cutting board, and make a cut around 1/4 inch from the bottom, parallel to the board around 1/4 of the way into the meat. Fold the thicker portion of the meat away from the cut, and make another cut, parallel to the first, this time around 1/3 through the meat. Fold the remaining thick part away from the cut, and make one final cut 1/2 the way through the rest of the meat.
The result should be a rectangle of tenderloin, with some parts thicker than the rest. Make long, shallow cuts through the thickest portions of the tenderloin. Cover the tenderloin with a generous portion of plastic wrap, then using a flat meat tenderizer, or a heavy saute pan, beat it - using strokes that start in the middle and work outwards, until you have a relatively even thickness of around 1/8 inch. The shape should now be closer to a square, though still longer than wide. Cover the meat with plastic wrap, and refridgerate.
Make the stuffing. Soak the dried fruit in the red wine. You want to soak the dried fruit for at least an hour, longer if you're using larger fruit such as cherries. If you use dried apples, or apricots, chop them up before soaking.
Toast the pine nuts until they are a golden brown on both sides, on low heat in a dry pan. Remove them, then saute the onion on medium-low heat until it softens, around 8 minutes. Add the minced pork, and cook it until it loses its pinkness, around 5 minutes.
Add the thyme, and continue to cook for a minute or two. Add the pine nuts. Drain the fruit, reserving the wine, and add it to the pan.
Meanwhile, crumble the goat cheese into a large bowl, and let it reach room temperature. When the pork has cooked enough, add the contents of the pan to the goat cheese; the heat from the pan will melt the goat cheese, and the result will be a fairly loose mass. Add enough bread crumbs to thicken it up a bit, stirring as you add the crumbs. Add at least 1/4 cup of bread crumbs, and if the stuffing seems too dry, add some of the red wine in which the fruit soaked. Put the stuffing in the refridgerator to cool.
Assemble the dish by piling the stuffing into a rough tube on one end of the flattened tenderloin. Roll it so that the end you start with just tucks under the other end of the loin. Don't use too much pressure, the roll should be firm, but not too tight. Secure the loin at each end, and in two or three places in the middle with kitchen string or tooth-picks.
Preheat your oven to 350, and heat a large saute pan or roasting pan on high heat. Add a little olive oil, then add the tenderloin, and brown on all sides. Put the tenderloin into the oven and cook it for around 45 minutes, or until the pork is almost done (there should be a little pink left towards the middle, which will continue to cook as the meat rests). Reserve the tenderloin in some foil, and make the sauce.
Heat the pan used to brown the tenderloin, then deglaze with port, balsamic vinegar, or wine (the rest of the wine in which you soaked the fruit works well here). Let it reduce until it is almost a glaze, then remove from the heat, and stir in the butter. Taste, and add more butter if the sauce is too acidic. (We added some roasted garlic to the sauce over the weekend, which was pretty nice.).
Serve the loins by slicing them into medallions (after removing the string and/or tooth-picks), and drizzle the sauce over them.