By Chef David “Smitty” ·
There I was, trying to relax a little, trying to keep my face with a somewhat neutral state, showing smiles that just may have been slightly forced. I was sitting there, leg trussed up like a Thanksgiving turkey while the electric pulse zapped the knee under the heating pad.
My face was in deep concentration, trying to show that; yes, I can take it, even though inside I’m thinking that, at least the turkey was already plucked before being bound in such a way. Of course, I’m also thinking, wow the hour is just beginning and I wonder what kind of torture will be next? I had better be friendly to my captors.
So, there I was, nowhere to go, when the one called Nicole, looks me right in the eyes and says: “Smitty, I’m having pork tenderloin tonight and I need a different way of cooking it. What can I do?”
I thought she was trying to make herself appear human and relate to me so that the continuing torture would be lessened. Then, there was Rich’s voice from behind a curtain (he’s the leader of that group calling themselves Pro Care). He immediately asks what my favorite meal would be and I realize what they are doing. Knowing my last meal consisted only of a cup of coffee and a meager yogurt, they were using psychological torture at the same time, trying to break me.
I had only been in there for 3 minutes and as I watched the young girl that was there for her interrogation the hour before limp gingerly past, I wondered if I would ever make it out. Nicole repeated the question and said that she was serious and I thought that I might have found the weak link in the group. I decided to go with it and responded to her question.
Pork tenderloin is maybe the single most versatile piece of meat, in my personal opinion. From roasts to stir frys and stuffed to medallions, the possibilities are endless.
Stuffed pork tenderloin
If I’m going to stuff pork tenderloin, I’ll cut maybe 2-inch medallions and butterfly it by cutting three-quarters of the way down the middle of the piece of meat and spreading it apart. Then, lightly pound it flat, fill with stuffing, vegetables and cheese, whatever you want, and roll it up and tie it. Brown the roast in a pan all the around and bake to finish.
Medallions
Speaking of medallions, there are again, endless ideas. Pound and bread for a melt-in-your-mouth schnitzel served with a little brown butter, lemon and cranberry sauce. For something a little lighter, leave the breading off and sauté with a little butter, lemon and capers, or make a batter using a beaten egg and some parmesan cheese, dust with flour, and dip the cutlets into the batter and sauté. Top it off with your favorite red sauce for a Milanese.
Roasted or grilled
If you want to keep it simple, just season it and cook it like a roast, or grill it. For a traditional roast, season with salt, pepper, rosemary and garlic, and serve it with some applesauce. It is easy to make a simple pan sauce by deglazing the pan with just a little water. You can deglaze with wine, port or other alcohol, letting this reduce to a paste before adding the water if you want more flavor and then let the water reduce until it has a nice, golden color.
Change up the seasonings
Not looking for traditional? Then simply think of what you’re in the mood for and season accordingly. For hot and spicy, think going south. Chile powder, cumin, chipotle and cayenne for a little Mexican, or add some allspice and coriander for more of a Jamaican dish.
In other words, think of what you’re in the mood for and then think of where you would get that type of dish. It really doesn’t matter if the dish you are interested in calls for chicken or beef, the pork will work great. Then, it’s just a matter of seasoning with the herbs and spices from that area, like using five-spice blend, Teriyaki or sweet and sour for an Asian flavor. Also, change up your side dishes to complete the meal. Instead of mashed potatoes, try making a Spanish rice with some of the Southern recipes to compliment the main dish.
Substitute for any recipe
Pork tenderloin can be substituted for just about any recipe, including lots of seafood recipes. Think stuffing with either seafood stuffing or wrapping it with asparagus and crab meat for a great Pork Louis. Certainly any chicken or beef recipe will be awesome with pork tenderloin being substituted. All it really takes is your imagination and changing the seasonings to match the area or style you’re looking for. Enjoy.
Oh, and my ploy worked, as I was released alive as the group holding me hurriedly shooed me out the door so they could go to lunch. What a fantastic group.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. He has been a chef for PGA’s Memorial Tournament for more than 15 years and ran the main kitchen at the World Games. For more information and archived copies of Stir it Up, visit chefsmitty.com. Smitty welcomes questions and comments at smitty@chefsmitty.com, tmmsmitty@gmail.com or (530) 412-3598.
