I agree a video or a few photos would help a lot, since the description of butterflying the loin is confusing. I'm guessing that the loin is supposed to unfold like an accordion, not look like pages in a book joined by a spine. But maybe I'm wrong.
It sounds mouthwatering. For those of us who are grill deprived, can or should we put in the oven (temp, please) or on the range at relatively high heat?
". . . 135 degrees . . . and beautifully pink in the center."
If only I didn't suffer from F.O.T. -- fear of trichinosis.
If only I didn't suffer from F.O.T. -- fear of trichinosis.
3
If you're worried. then you should change where you buy your meat...and it's very rare (hehe) to get this, less than 20 cases a year.
2
135 is very ok for pork. Especially the very lean pork sold today. Almost all, if not all, of the trichinosis cases of late are from game like deer, etc.
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Brilliant and wonderful, especially from a Jewish lady. (Does it really matter? No!)
I've used the butterfly cut for decades, but typically only to insert seasonings or stuffing. As you point out, cook (grill) it that way and save at least half the expected time.
Regardless of method, I always pull meats early and use an extended rest period. IMO, it makes a substantial difference.
I wish in knew... are your pictures and videos made in your own kitchen, or in Mr. Scrivani's studio? Again IMO, you are lucky to have him and yes, he is the best in the business, but you already know that. Ahem... More videos, please. I know that they are expensive to produce, but they add so much to your weekly articles. Within his special field, Andrew is the best of the best. He can - and does, make your food sing!
I've used the butterfly cut for decades, but typically only to insert seasonings or stuffing. As you point out, cook (grill) it that way and save at least half the expected time.
Regardless of method, I always pull meats early and use an extended rest period. IMO, it makes a substantial difference.
I wish in knew... are your pictures and videos made in your own kitchen, or in Mr. Scrivani's studio? Again IMO, you are lucky to have him and yes, he is the best in the business, but you already know that. Ahem... More videos, please. I know that they are expensive to produce, but they add so much to your weekly articles. Within his special field, Andrew is the best of the best. He can - and does, make your food sing!
1
Please bring back the videos.It's so much nicer watching Melissa showing us that way.I know i'm not alone.
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You are not alone. The courtesy of an explanation/reply would be appreciated.
4
Seems to be some confusion here about what piece of meat Melissa is cooking here. She is working with a Pork Loin, not a Pork Tenderloin. Two different cuts from different parts of the pig. Found this video that shows the differences really well. https://www.youtube.com/watch?v=sGpTkjDEMdY
A Pork Loin can be as large as 10lbs, without or without bone. Great for roasting, butterflied or not. Pork Tenderloins are usual no more than 2lbs. and are very lean. They can be butterflied also, if you stuff it with favor and some fat.
Melissa also has a great stuffed Pork Tenderloin recipe that is delicious, https://cooking.nytimes.com/recipes/1018725-pork-tenderloin-stuffed-with...
A Pork Loin can be as large as 10lbs, without or without bone. Great for roasting, butterflied or not. Pork Tenderloins are usual no more than 2lbs. and are very lean. They can be butterflied also, if you stuff it with favor and some fat.
Melissa also has a great stuffed Pork Tenderloin recipe that is delicious, https://cooking.nytimes.com/recipes/1018725-pork-tenderloin-stuffed-with...
2
Most of our pork has been ruined by the anti-fat, pro-sugar/carbohydrate nonsense of the last couple of decades. This "other white meat" is devoid of taste, dry, and unappetizing. If you can find a nice fatty piece of meat worthy of the grill or barbecue, you're in for a treat.
5
This recipe and technique really call out for a video -- the video link in the article leads to a demonstration of how to butterfly a steak, no help at all with a pork tenderloin.
And I buy 1 to 1.5 lb, pre-marinated pork tenderloins in the grocery store, and (withOUT being butterflied "for faster cooking") on a charcoal grill, they're done in 10 to 12 minutes.
Perhaps Melissa is using a much larger piece of meat -- half an hour would decimate the ones I use.
And I buy 1 to 1.5 lb, pre-marinated pork tenderloins in the grocery store, and (withOUT being butterflied "for faster cooking") on a charcoal grill, they're done in 10 to 12 minutes.
Perhaps Melissa is using a much larger piece of meat -- half an hour would decimate the ones I use.
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DUH! Totally missed that Melissa was using a 4lb "loin" and NOT a tenderloin -- my bad! (Still, a video would have made that fact abundantly obvious!)
3
I'll leave it to my fellow cooks to set me straight, but pork loin. . at least the grocery version I can buy are devoid of fat and flavor unless marinated in a gallon of apple juice, etc, etc. I can't think of a more tasteless piece of meat. The spices in the marinade sound good, but the final result looks dry as paper. And, I can't afford to mail-order Heritage pork. Now, pork shoulder. . .
1
That's when the Italian idea of arista di maiale comes in handy. Butterly the flavorless pork loin and marinate it, briefly, in equal parts balsamic vinegar and olive oil. Put it on a hot grill and brush it with rosemary branches. Celestial and easy!
11
Oh I can...chicken breast cutlets. All the flavor has been bred out of them.
Thanks !