EASY TWICE COOKED PORK RECIPE RECIPES

Name: Twice-Cooked Pork Tenderloin
Total time: 25 min
Yield: 4 servings
Ingredients: 1 boneless pork tenderloin, about 1 pound; Salt and freshly ground black pepper; 4 tablespoons butter, extra virgin olive oil, or a combination; 1/4 cup cream; 1 tablespoon Dijon mustard, lemon juice or Calvados, optional; Chopped fresh parsley leaves for garnish, optional

TWICE-COOKED PORK TENDERLOIN RECIPE - NYT COOKING

Twice-Cooked Pork Tenderloin Recipe - NYT Cooking image

Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.

Provided by Mark Bittman

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 boneless pork tenderloin, about 1 pound
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
1/4 cup cream
1 tablespoon Dijon mustard, lemon juice or Calvados, optional
Chopped fresh parsley leaves for garnish, optional

Steps:

Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 15 grams, CarbohydrateContent 1 gram, FatContent 23 grams, FiberContent 0 grams, ProteinContent 23 grams, SaturatedFatContent 7 grams, SodiumContent 331 milligrams, SugarContent 0 grams, TransFatContent 0 grams

TWICE COOKED PORK–SZECHUAN PORK STIR FRY | CHINA SICHUAN FO…

Twice Cooked Pork–Szechuan Pork Stir Fry | China Sichuan Fo… image

Twice Cooked Pork (Double Cooked Pork) from China Sichuan Cuisine.

Provided by Elaine

Categories Main Course

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 12

Ingredients

300 g pork belly
1 green onion
4-5 Sichuan peppercorn ( , optional)
1 small bunch garlic sprout ( , 3-4 ones, end removed and cut into pieces)
2 long red chili peppers
1 teaspoon cooking oil
1 inch scallion stalk ( , cut into small pieces)
1/2 thumb ginger ( , sliced)
2 garlic cloves ( , sliced)
1 tablespoon broad bean paste: doubanjiang
2 teaspoon dou-chi: fermented black beans
1 teaspoons light soy sauce

Steps:

Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and 4-5 Sichuan peppercorn seeds. Bring to boil and simmer for 30 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long (keeping note 1) Transfer out and set aside to cool down.
Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces too.
Heat up around 1 teaspoon of oil in wok (not too much, otherwise the dish might be over greasy), fry the pork belly for around 1-2 minutes (Note 2)until they begin to loose oil and slightly brown.
Move the pork slices out and leave oil only, fry ginger, garlic and scallion until aroma. Place doubanjiang and dou-chi, fry for another half minute. Return pork slices and give a big stir fry to combine well.
Add red pepper, fry for another half minutes. Lastly, place garlic spouts and light soy sauce. Combine well and transfer out immediately.
Serve with steamed rice.

Nutrition Facts : Calories 833 kcal, CarbohydrateContent 4 g, ProteinContent 14 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 108 mg, SodiumContent 52 mg, ServingSize 1 serving

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