Paprika-Rubbed Pork Tenderloin

Paprika-Rubbed Pork Tenderloin 

From Milk Street Tuesday Nights

Note: I made this with just one tenderloin and halved the recipe for the sauce but the sauce was so good I would make the entire sauce recipe even with one tenderloin.

Ingredients:

1 tablespoon sweet paprika
2 teaspoons hot smoked paprika
2 teaspoons fresh thyme, minced
Kosher salt and ground black pepper
Two 1 1/4-pound pork tenderloins, trimmed of silver ski and halved crosswise
2 tablespoons neutral oil (I used canola)
6 medium garlic cloves, thinly sliced
2 teaspoons honey
3/4 cup chicken broth
2 tablespoons sherry vinegar
6 tablespoons salted butter, chilled and cut into 10 pieces
2 tablespoons chopped fresh parsley

Recipe Note: Don't add all the butter at once to the pan sauce. Swirling it in one piece at a time creates an emulsified sauce that's glossy and full-bodied. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce once again becomes shiny and emulsified.

Heat the oven to 450 degrees with rack in the middle position. In a large bowl, mix together both paprikas, the thyme, and 2 teaspoons salt. Add the pork, turn to coat, and massage into the meat. Let stand at room temperature for 15 minutes.

In an oven-safe 12-inch skillet over medium high, heat the oil until shimmering. Add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135 degrees F, or just slightly pink when cut into, 9 to 12 minutes.

Using an oven mitt, transfer the skillet from the oven to the stovetop. Transfer the pork to a large plate, tent with foil, and let rest 10 minutes. Meanwhile, add the garlic to the skillet (I had to add a bit more oil at this point) and cook over medium-high, stirring constantly, until toasted and fragrant, about 1 minute. Add the honey and stir until it slightly darkens, about 30 seconds. Pour in the broth and simmer until reduced and thickened slightly, about 2 minutes.

Add the vinegar, and simmer for 30 seconds. Add the butter once piece at a time, swirling the pan to emulsify the sauce before adding more butter. Remove from the heat and stir in the parsley. Taste and season with salt and pepper. Cut the tenderloins crosswise into thin slices and arrange on a platter. Spoon the sauce over the pork.

I served it with roasted broccoli and buttered egg noodles.

STIR-FRIED BEEF WITH CELERY AND CILANTRO 

From Milk Street

TIP: Don't slice the celery too thinly or it will lose its crunch when cooked. Aim for slices that are ¼ inch thick. Don't stir the beef immediately after adding it to the skillet. Let it sear for 1 to 1½ minutes before flipping the slices. This develops browning that builds flavor in the stir-fry.

NGREDIENTS

• 1
  POUND FLANK STEAK, HALVED LENGTHWISE WITH THE GRAIN, THEN CUT AGAINST THE GRAIN INTO ¼-INCH-THICK SLICES
• 2
  TABLESPOONS OYSTER SAUCE, DIVIDED
• 2
  TABLESPOONS FISH SAUCE, DIVIDED
• 1
  TEASPOON WHITE SUGAR
• KOSHER SALT AND GROUND BLACK PEPPER
• 3
  TABLESPOONS PEANUT OIL, DIVIDED
• 3
  LARGE OR 6 SMALL CELERY STALKS, SLICED ¼ INCH THICK ON THE DIAGONAL (ABOUT 2 CUPS)
• 2
  MEDIUM SHALLOTS, HALVED AND THINLY SLICED
• ½
  CUP ROASTED PEANUTS
• 2
  FRESNO CHILIES, STEMMED, SEEDED AND THINLY SLICED
• 1
  BUNCH CILANTRO, STEMS MINCED, LEAVES CHOPPED, RESERVED SEPARATELY
• 3
  MEDIUM GARLIC CLOVES, MINCED

• DIRECTIONS

  1. 01
     In a medium bowl, stir together the flank steak, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, the sugar, ½ teaspoon salt and 1 teaspoon pepper. Let stand for 5 minutes.
  2. 02
     In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook without stirring until well browned, 1 to 1½ minutes. Turn the slices, then continue to cook until the second sides are well browned, another 1 to 1½ minutes. Transfer to a clean medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining meat.
  3. 03
     Add the remaining 1 tablespoon oil to the skillet and heat over medium-high until barely smoking. Add the celery, shallots, peanuts, chilies and cilantro stems. Cook, stirring occasionally and scraping up the browned bits, until the celery and shallots are lightly browned, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the beef and accumulated juices, then cook, stirring, until most of the juices have evaporated, about 1 minute.
  4. 04
     Off heat, stir in the remaining 1 tablespoon oyster sauce, remaining 1 tablespoon fish sauce and 1 tablespoon water, then sprinkle with the cilantro leaves.
  Tip: Don't slice the celery too thinly or it will lose its crunch when cooked. Aim for slices that are ¼ inch thick. Don't stir the beef immediately after adding it to the skillet. Let it sear for 1 to 1½ minutes before flipping the slices. This develops browning that builds flavor in the stir-fry.

Ginger Beef with Rice Noodles and Herbs

Ginger Beef with Rice Noodles and Herbs (from Milk Street)

4 servings
40 minutes

TIP: Don't skip pounding the sirloin tips. This allows the marinade to penetrate the muscle fibers and helps the meat cook evenly. Don't slice the meat immediately after cooking. A short rest allows the juices to redistribute.

INGREDIENTS:
1/4 cup plus 1 tablespoon fish sauce, divided
2 tablespoons finely grated fresh ginger, divided
3 tablespoons plus 2 teaspoons packed light brown sugar, divided
Kosher salt and ground black pepper
1 pound sirloin tips, patted dry
12 ounces thin rice noodles
1/4 cup lime juice (2 limes)
2 tablespoons water
1 teaspoon chili-garlic sauce
1 tablespoon peanut oil
1 cup fresh mint leaves, torn
1 cup fresh cilantro sprigs
1/2 cup roasted peanuts, coarsely chopped

STEP ONE: MARINATE THE BEEF

In a medium bowl, combine 1 tablespoon fish sauce, 1 tablespoon of the ginger, 2 teaspoons brown sugar, 1 teaspoon salt, and 1/4 teaspoon pepper.

Set aside. Place the sirloin tips between 2 sheets of plastic wrap (or in a large ziplock bag) and, using a meat mallet, gently pound them to an even 1/2-inch thickness. Add the beef to the fish sauce mixture and turn to coat. Marinate at room temperature for 15 minutes.

STEP TWO: COOK THE NOODLES

Bring a large pot of water to a boil. Add the noodles and immediately remove the pot from the heat. Let the noodles stand, stirring 2 or 3 times, until tender, 3 to 5 minutes. Drain in a colander, rinse under cold water and drain again. Transfer to a large bowl and set aside.

STEP THREE: FISH SAUCE-LIME JUICE MIXTURE

In a small bowl, whisk together the remaining 1/4 cup fish sauce, the remaining 1 tablespoon ginger, the remaining 3 tablespoons brown sugar, the lime juice, water, and chili-garlic sauce until the sugar dissolves. Set aside.

STEP FOUR: COOK THE BEEF AND SERVE

In a 12-inch nonstick skillet over medium-high hear, heat the oil until just smoking. Add the beef and cook until well browned on both sides, turning once, about 6 minutes. Transfer to a plate and let rest for 5 minutes.

Meanwhile, to the noodles add 1/2 cup of the fish sauce-lime juice mixture, the mint, cilantro, and peanuts; toss to combine. Transfer to a serving platter or individual bowls.

Cut each piece of meat into thirds with the grain, then slice as thinly as possible against the grain. Place the slices on top of the noodles and drizzle with the accumulated juices. Serve with the remaining fish sauce-lime juice mixture on the side.

Roasted Potato Salad

Roasted Potato Salad (from Plated, serves 4 as a side)

1-1/4 pound red-skinned potatoes
1 1/2 tablespoons olive oil
1/8 ounce dill, leaves picked
1/8 ounce parsley, leaves picked
3 cornichons
3 tablespoons capers
4 scallions
Salt
Pepper

Preheat oven to 450 degrees.

ROAST POTATOES: Cut 1-1/4 pound red-skinned potatoes into 1/2-inch pieces. Put in a bowl and toss with 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, and pepper. Arrange on a sheet pan (line with parchment to stop sticking) in a single layer. Roast in oven until potatoes are tender and turning slightly brown, 16-18 minutes.

MAKE MUSTARD DRESSING: Roughly chop dill and parsley leaves, discarding stems. Finely chop cornichons and capers. Trim and discard scallion roots and thinly slice. In a large bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, cornichons, capers, scallions, and herbs. Season with 1/2 teaspoon salt and pepper as desired.

Once roasted, add potatoes to bowl with mustard dressing (make sure and do this when the potatoes are still hot). Toss to coat and serve.

Avocado Sauce

Avocado Sauce for Fish Tacos (from Plated recipe)

1 jalapeno
4 ounces nonfat sour cream
1 avocado
Juice of 1 lime
1 cup water
1 teaspoon salt
Pepper to taste

Char the jalapeño over flame, flipping until blistered all over, about 12 minutes. Transfer to a cutting board to cool. Once cooled, halve the jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop. Place half of chopped jalapeño in a blender or food processor. Add sour cream, lime juice, water, salt, and pepper and pulse until smooth. Add more chopped jalapeño to taste and blend.

Vietnamese Pork with Rice Noodles

Vietnamese Grilled Pork Patties with Rice Noodles and Salad (Bun Cha)

From Cook's Illustrated.

Noodles and Salad
8 ounces rice vermicelli
1 head Boston lettuce (8 ounces), torn into bite-sized pieces
1 English cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
1 cup fresh cilantro leaves and stems
1 cup fresh mint leaves, torn if large

Sauce
1 small Thai chile, stemmed and minced
3 tablespoons sugar
1 garlic clove, minced
2/3 cup hot water
5 tablespoons fish sauce
1/4 cup lime juice (2 limes)

Pork Patties
1 large shallot, minced
1 tablespoon fish sauce
1 1/2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon pepper
1 pound ground pork

1. FOR THE NOODLES AND SALAD: Bring 4 quarts water to a boil in large pot. Stir in noodles and cook until tender but not too mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint separately on large platter and refrigerate until needed.
2. FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons of sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
3. FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in a medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
4. FOR GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
5. Clean and oil cooking grate. Cook patties until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand 5 minutes.
6. Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.

Beef Chili with Bacon and Black Beans)

Cook's Illustrated

Serves 8 to 10

2 tablespoons vegetable oil
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 garlic cloves, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
8 slices bacon, cut into 1/2-inch pieces
2 (15-ounce) cans black beans, rinsed
1 (28-ounce) can diced tomatoes, drained with juice reserved
1 (28-ounce) can tomato puree
Salt
Lime wedges

1. Cook bacon in dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes, Increase heat to medium-high and add half of beef. Cook, breaking up pieces with spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Season with salt to taste. Might need to add soy sauce and Louisiana Hot Sauce to taste. Serve with lime wedges and condiments (diced tomatoes, avocados, scallions, sour cream, shredded cheese). 

Adapted this to cook in the Instant Pot. Used all the tomato puree but drained and only used half the diced tomatoes. Cooked on high pressure for 30 minutes and let it do a natural release.