How to Make Perfect Pan-Seared Pork Tenderloin Steaks with Scallion-Ginger Salsa
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- Опубліковано 5 лип 2020
- Test cook Becky Hays makes host Bridget Lancaster Perfect Pan-Seared Pork Tenderloin Steaks.
Get the recipe for Pan-Seared Pork Tenderloin Steaks: cooks.io/3dM1pFm
Buy our winning large saucepan: cooks.io/2QQbsgK
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THIS is the temp I cook all my pork to. My mother and grandmother would always cook the crap out of pork - along with the flavor and tenderness. Growing up I always thought I didn't like pork ... then I had it cooked properly and wow! There are very few cases of trichinosis these days, and almost all of them are from wild game, not farm raised pigs. The one thing I didn't like about this preparation was the pounding of the loin before cooking. I would skip that part as I think it would break down the pork and release juices during cooking. I roast a 5 bone, bone-in loin, then cut into chops after resting, and sear the chops in a little bacon fat. Now I'm hungry!
Anytime Becky is presenting you know it's going to be good. Can't wait to try that relish.
Made this tonight. It was fabulous!!!!! I cut the pork with a fork! It was juicy and I love the ginger garnish. YOU KILLED IT!!! Im definitely putting this recipe in my treasure box.
I love the look of the cooked pork tenderloin steak and sure was hungry while watching them being cooked and devoured. I love watching the cooking show on PBS and look forward to seeing you all cook more often.
Love Becky her recipes are wonderful
Tender, juicy pork? Who knew? My family always cooked the heck of pork so that it ended up dry and chewy. Gave the ol' jaw muscles a good workout! 😄
Made this tonight. Was most excellent! Great recipe.
Best pork tenderloin I have ever cooked. I did not try the Salsa, fresh ginger isn't a common ingredient in my kitchen. The meat was fab with a little bar-be-cue sauce. The leftover pork made a wonderful roast pork sandwich, lettuce, tomato and onion with s&p, mayo on toasted bread with chips. Hat tip to Becky...top shelf.
You MUST try the salsa! You can thank me later. My wife is now putting it on EVERYTHING!
I don't have fresh ginger, either, so thank YOU for the bar-be-cue sauce suggestion! Making this today! Next time, I'll make the salsa.
I made this! Fabulous! And that salsa would be great on ANYTHING! YUM!
Thank you......that was delicious.
Looks great. Got the ingredients today. Will be making tomorrow. Thanks
I knew there had to be a way to enjoy pork tenderloin other than medallions. This is so clever. Can't wait to try the relish.
This was sooooo good! The method is key, but the sauce was a plus! 😋
Bravissima Becky, perfectly executed pork tenderloin 👍👏! I usually avoid using this cut of pork, except when I slice it into thin strips for stir fry. As they say, "There are no bad food ingredients, only bad cooks." 😋
I'll add my accolades too! It does look quite different than ordinary pork tenderloin, but the juicy flavor, tender chew is just delicious! The bright, multilayered flavors and textures of the relish was the perfect addition. Just in time for Costco's coupon sales! Lol and Thanks
You people bring such good stuff. I have tried some of them, result is awesome I add extra chillies for Indian palate.
Looking for a recipe from prob. close to a decade ago. It wasn't this one! 🙂 This recipe was a pork tenderloin pan seared and oven cooked w/ potatoes and might have been with green beans. I don't remember how much rosemary/thyme etc went into it and temp/ time. I lost my recipe for this when moving! I am not sure if it was cooks country or Americas test kitchen because I love both shows and both used to be shown on PBS on the same day! It was a favorite and have been searching for 5yrs now!
Thank you in advance 🙂
Thank you guys for showing me how to make this my husband and I loved it
Our pleasure!
DELICIOUS! Just as good as beef tenderloin!!! Thanks for the technique!
Hi everyone. Just want to thank you for the best pork tenderloin recipe hands down.
Awesome way to cook pork tenderloin. I live in Manitoba, Canadas premier pork mecca. So more great pork recipes please!
Not as cool as Nova Scotia 😎
This is the only way I make pork tenderloin. So good and easy.
I absolutely LOVE recipes like this that have such delicious tastes without an overload of excess calories!!!
And Keto friendly!
Ever since the pandemic hit I made a huge change in the way I eat to become healthier, and I ate a lot of chicken and pork tenderloin as part of that. I've lost 40 pounds from 200 now and I've enjoyed everything I've cooked thanks to recipes like these!
Going to give this a try tonight. Can't wait. I'll end up with four pieces. I'll try one with the relish, one tomorrow & add to stir fry , and maybe slice some up to snack on later with browned sesame seeds and wasabe. Mmmm. I'd say , "wish me luck", but it seems very straight forward. Bon Apetite !
I love Becky 😁🥰
This recipe came out great and tasted wonderful - especially the sauce, but it took 45 minutes of baking for the meat to come up to temperature (137) instead of the 25-35 minutes stated in the video. I finally had to turn up the oven from the 275° as given in the video to 300° to get the meat to go past 120°. I checked another video and they were using 375 instead of 275. I doubt my oven is off very much since I use electronic thermometers, so I am guessing that everyone will need to consider the temperature careful as they watch the meat during the baking part. Again I loved this recipe and plan to many it again
I'm having the same temperature issue.
Glad to see your comment. I had the same trouble with it coming up to temperature. It almost seemed like my oven was off. I thought I would try at least 300 degrees next time. Thinking of searing first...
Everyone's oven is different and over time the temp knob becomes inaccurate.
Just made this, it's incredibly good! Thank you! (27/M from Hungary :D )
I have never understood to the hate on tenderloin. It is my favorite cut of meat. It is tender, juicy, and flavorful. If you dry it out - you do not know how to cook. I just got my first tenderloin since March (darn lockdown) and was so happy! Been stuck eating butt, shoulder, and leg for over 3 months... But, 160 degrees was drilled into me when I learned to cook and there is no way I would eat pink pork. 😎
I grew up with that warning too, but trichinella is killed at 137°F. And due to stricter production standards, the chance of getting trichinosis in the US is now 0.1 out of one million of the population. Apparently there are still an average of 12-14 cases per year but no deaths .
No pink for me either.
Holy crap! Another great recipe from ATK. “Moisture is the enemy of browning.” I like it!
😜🤓
I am looking forward to tender pork tenderloin. If this works it will be a first!! Thanks very much.
Awsome
Pink pork will not go over in my farmer family. But great recipe....cook it.
Really helpful.. love from 🇮🇳🇮🇳
Hello, Bridget & Becky. Bridget, I left the Roman Catholic Priesthood in 2018. I’m 54 and want nothing more than to cook and prepare food for the rest of my life. Thank you for the quality.
Yummmm my most preferd dish so yummy😋🤗 thank you🤗
This would be a good candidate for sous vide, too.
I had never thought about pounding cylindrical pork tenderloin into flattened steaks. It’s actually an ingenious idea.
Manipulating the pork in this way allows them to be cooked exactly like a beef steak, all the while creating a flat surface for more browning.
I usually cut them into rounds and then flatten them to sear before finishing in the oven (or stovetop) as in an old Jaques Pépin recipe. This’ll be my first time trying this reverse sear method. I’m looking forward to making her relish. Cheers!
@@m.theresa1385 good luck!
Becky, I love your haircut!
If you cook it right, it’s the best
Excellent method. First time finding a recipe that doesn't result in bland dried out pork tenderloin'
Scallion ginger is a Chinese condiment, usually paired with poached chicken.
I need that with mashed potatoes and a cold beer thank you😁
Can't wait to try this. Thank you!
Well . . . I haven't purchased pork tenderloin for ages as every recipe I tried left me with pork I did not like at all. However, Becky has provided hope where there was none! I will try this recipe as it is quite simple and unless you are academy award winning actresses ... you both thought it was delicious. If at first you don't succeed . . . watch ATK videos!
So did you end up making this recipe after all?
oh, looking good, I will try this recipe, thank you
Remember you always have to pay for the recipes at AKT!!
Can I do this with avocado oil i stead of veggie oil?
Fabulous
Holy crap! It’s ‘gun Jesus’ with a shaved head. 🤔😜
Your website doesn’t have recipe for the sauce
Beautiful! 👍🏼👍🏼
anything with becky is good
The camera work starting at the 6m12s mark is amazing! Great job!
Oh I so love your channel and your food advice.
Rebecca Hays is so delightful, I'm in love...
OHHHH Baby . . . Pound that meat. Nobody does it better than Becky.
Any reason not to cook the pork sous vide at 140 degrees, then pan sear it? This way the timing would not be critical, as it is with oven cooking.
I was thinking the same thing...
I think that's probably a good idea because although trichinella is killed at 137° it's sometimes possible that the entire piece of meat hasn't reached that temp even though some parts have. Sous vide should ensure a even temp throughout.
No reason at all not do to that, but I think the reason they don't demonstrate it is that most home cooks still don't have sous vide machines. They're trying to show a method that most anybody should be able to replicate in their own kitchens, but by all means tweak it if you have the equipment!
Of course but these recipes are made for the mass audience with a basic kitchen and most people do not have a sous vide kit.
Didn’t know there Was an Enhanced piece of Pork Tenderloin...😜
I feel for the person that's gonna have to bring that All-Clad skillet back to camera-ready condition.
5 minutes in professional degreaser and a rinse.
Sorry, I should have added that Barkeepers Friend is great as well, but I let my pans retain seasoning to make them naturally non-stickish. I don't GAF how they look if I can make a spatula free omelette in a stainless pan.
Going to try the sauce. I’d suggest searing first then in the oven to reach temp. I did reverse sear (oven first then sear) on steaks for a while and didn’t like the grid marks as seen here from the rack in the oven. Reverse sear is also trickier to control the temperature. Check out Chef Jean-Pierre’s tenderloin video.
Is this really actually literally filmed in Kansas? (Please say "Yes")!?!
She had me at “pound the meat”
Haha! 😂
I do my pork steaks on stainless steel screen over the bonfire, sweetened with oak chips. I can control the heat with the position of the stakes on grill or the position of the screen on the fire. My clean up is a whole lot easier than yours!
Iguana
Thank You Ladies
I'm going to turn this into sandwiches...
Bridget is one fine woman!
Kindly do beef steaks too...
Why the 2nd REST on the reverse sear,the BBQ guys say it rested while you were getting the searing pan up to temp?
Because pork tenderloin is a very lean cut of meat, and any juices escaping is going to make it drier.
The searing doesn't last long enough to start pulling juices from the center, but it will cause some of the juices closer to the surface to start coming out of the meat.
The second rest is to give those juices time to go back where they came from.
If it was a nice juicy steak the benefits of the second rest wouldn't be noticable.
In fact, if you look at the meat right after she puts it in the skillet and again right before she flips them, you can see that juices did in fact come out and wet the surface a bit.
ATK 1
BBQ guys 0
Those look so good I'm really going to have to gird my loins in preparation for trying these!
Lolz
I feel like I see your comments on every other video I watch these days. 🤣
Yum, yum
I'd love to cook for Bridgett!
why can't I access the printed recipe without a credit card?
I think I’d sous vide these instead of using the oven.
god that would be so good!
Pound the meat Becky!
All These Dry Years !!! I’m Sold❤️
Becky, this recipe soars!!
I guess pigs do fly.
I'm inlove w/the blonde....
Nit a criticism, just a commwnt. Personally, I prefer to cut my own meat. Why do chefs think they need to cut it for us.
@Marsha Kulakowski It's to ensure that you have some slices that have been cut across the grain. Roast beef and flank (London Broil) are easy examples. Roast beef is sliced 1/4 inch or thinner. You eventually eat 6-8 slices. So why not just cut the roast beef into slices that are 1.5 and 2 inches thick? It'll look good on a plate. Well, the grain on that thick cut of roast beef is now horizontal so every single cut you make is with the grain. That significantly changes the tenderness, mouthfeel and experience.
Of course, slicing up an American porterhouse or Italian bistecca alla florentine is done to separate from the bone and since both steaks are shared, it's really the only way to plate it.
The only small complaint I have from this. Most people have electric stoves nowadays, sear your pork on medium to medium-high heat at most. Electric stoves can get very hot.
I really like Becky, she’s a great cook, and she brings awesome recipes and techniques to the show.
However- has anyone else noticed that when she speaks, the end of her sentences tend to finish on a note that is at least an octave, maybe two, higher than the first part of the sentence? Just a flip at the end, lol.
Pork has been one of our Covid meals, usually a tenderloin or a loin roast. I’ll admit my rotation is getting tired, so I’m anxious to try this.
Yes, that is part of Becky's charm!
Gotta love some tenderloin. Unless you live in San Francisco.
Nancy Kulp is still alive?
Where oh where does one look for non-enhanced pork? Even the loin is now pumped full of brine. Our tenderloins look like water balloons in the sealed package. Over 15% brine added. We are starting to see the same for chicken....
Looks good, but short of going to - and knowing well - your local butcher, how do you make sure your tenderloin is not “enhanced”? I don’t think that I had seen such a thing on the label before.
Basically all the pork tenderloin I've seen that are "enhanced" are the ones where the package says they are brined in a solution or pre-marinated and flavored. I think any plain tenderloin package that has no mention of either would be good to go.
Perfect, juicy, pink and tender. Same for the pork Bridget. 😉
Or just cook it in your sous vide & then sear.
That is if you have a sous vide machine, which is not common in a regular household.
I’m sorry but I’ll put my Apple-wood grilled pork tenderloin served with Mahogany Sauce up against your smashed tenderloin with relish any day. 😁
Gordon Holland Ok so give up the recipe Gordon and we will grade you and Becky. Your not chicken are you?
Gordon Holland So when will you post your recipe??
My question for the one 😍 with the pony tail : can evil Becky cast a spell on Pork ? ( Muhaha ... )
"lets give those flavours a chance to get to know each other"
Does Babish know you're stealing his phrases? Surely the man has a copyright on that and 'tiny whisk'?
use garlic not ginger and SLICE THIN...MUCH BETTER
Those aren’t scallions, they’re green onions. At least down south. Scallions look like small onions. What’s the difference?
I think you're thinking of shallots, which look like small onions. Scallions and green/spring onions are the same thing
asighofrelief Nope. Not at least in any of the four Southern states I’ve lived in.
Green onions and scallions are the same thing. The South has misinformed you.
@@whateverchannel22 Possibly, but the grocery stores are in on it, too! That’s how they are labeled. It’s a conspiracy!!!!!! Probably related to that qwhatever thing.
Mmmmm pink, NAH no thank you. Not for my pork.
Beef yes, but for pork, oh nooo.
That pork is dangerous under-cooked (and not because its pink).. Current safety guidelines call for internal temp of 145 minimum (which has recently been reduced from 160 Deg)
I'm sure there was some carry over cooking while they were resting for 10 min after the oven. Then they were thrown into a hot pan for a couple of minutes which added a little bit of heat and then they rested again for another 5 min where there was more carry over cooking. I'm willing to bet the temp made it up to 145.
Trichinella is killed at 137°. As long as the entire thing has reached at least that temp, it's safe.
@bigwoo In the demo Becky said she wanted the pork to get to 140. A couple of recent ATK recipes for pork tenderloin promote 137-140.
@@lareinadiondra6027 I don't think it's even an issue anymore. People getting trichinosis in the USA are getting it from roadkill or wild game.
@@madthumbs1564 😂😂people love their wishful thinking. The pork market in the us is now dominated by China.
I know it’s safe but any color in pork is a no go for the rest of my family.
That's NOT cooking......TRICKS!
Becky makes me nervous. Also please stop her from finishing her sentences three octaves higher.
Becky's octave finishes are part of her charm!
@@danv4253 according to ones definition of charm. Speech specialists would work that out of her.