Braised Pork Shoulder (Ragu) with Fennel and Mushrooms

Watch me make this on my YouTube Channel!

Yield: 6 servings

2 pounds pork shoulder, trimmed and cut into 1½ inch cubes

1½ teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon extra-virgin olive oil, plus more as needed

1 large yellow onion, peeled and diced medium

3 celery stalks, diced medium

4 large carrots, peeled and diced medium

1 medium fennel bulb, end trimmed and diced medium

1 pound baby bella mushrooms, quartered

2 tablespoons tomato paste (preferably double concentrate)

10 large garlic cloves, peeled and chopped roughly

1/8 teaspoon crushed red (chili) flakes

1 tablespoon toasted whole fennel seed

1 cup red wine (red zinfandel or cabernet sauvignon)

2 cups chicken stock

1 (28-ounce) can crushed tomatoes

1 cup water

2 dried bay leaves

7 sprigs fresh thyme

3 (4-inch) sprigs fresh rosemary

3 (4-inch) sprigs fresh oregano

4 teaspoons soy sauce

4 teaspoons Worcestershire sauce

1 teaspoon granulated sugar

Ragu Base: pasta, polenta, gnocchi (your choice!)

Parmigiano-Reggiano cheese, not pre grated

Season the pork (cubes) all over with the salt and pepper.

Adjust an oven rack to the middle-lower position and preheat the oven to 300 degrees Fahrenheit.

Open a few windows and/or turn on the oven hood/fan; it might get a little smoky!

Heat a heavy 5.5 quart Dutch oven over medium-high until hot, then add 1 tablespoon oil. It will most likely start to smoke. Evenly distribute the pork and brown on all sides, about 1 minute per side. (Work in batches if need be to not overcrowd the pan) Transfer the pork to a medium bowl. (You should have about 2 tablespoons of oil left in the Dutch oven. If not, add some extra-virgin oil to make up the difference.)

Add the onion, celery, carrots, fennel and mushrooms. Stir, cover and cook, stirring occasionally for 5 minutes until the onions are soft and translucent.

Add the tomato paste, garlic, chili flakes and toasted fennel seed. Stir. Cook uncovered for approximately 3 to 4 minutes, stirring occasionally, until liquid has thickened.

Add the wine and stir with a wooden spoon or spatula, loosening up any brown bits stuck to the sides and bottom of the pan. Cook for 5 minutes more; it will begin to thicken and you will see large bubbles.

Stir in the stock, tomatoes, bay leaves, thyme, rosemary, oregano, soy sauce, Worcestershire, sugar and pork with any of its juices left in the bowl.

Bring the Dutch oven to a simmer throughout (not just the sides), cover partially (opening the lid about an 1-inch) and transfer to the oven. Cook for 90 minutes, stirring once after 45 minutes, until the pork is tender and can be easily shredded with a fork.

Remove from the oven and let sit for 10 minutes, covered (lid on fully). Remove the pork and transfer to a large bowl. Shred the pork with two forks. Discard the bay leaves, thyme sprigs, rosemary and oregano. Return the pork to the Dutch oven. Stir and season to taste with salt and pepper.

To serve, ladle pork ragu over pasta, polenta or gnocchi. Top with Parmigiano-Reggiano.

Spicy Gochujang Meatloaf

Watch me make this on my YouTube Channel!

Yield: 6 to 8 servings

Gochujang Glaze:

5 tablespoons gochujang, divided

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

¼ teaspoon grated fresh ginger, grated on a Microplane

3 tablespoons (unseasoned) rice wine vinegar

2 tablespoons granulated sugar

Add 4 tablespoons gochujang, the Worcestershire, soy sauce and sesame oil to a small pot. Whisk to combine. Transfer ¼ cup of this mixture to a large mixing bowl. Set aside.

Add the remaining 1 tablespoon of gochujang, the ginger, rice wine vinegar and sugar to the small pot. Whisk to combine. Set aside.

Meatloaf:

¼ pound frozen bacon, roughly chopped (it must be frozen!)

1 small yellow onion, peeled and cut into 8 pieces

5 large garlic cloves, peeled and crushed

2 teaspoons Dijon mustard

2 large whole eggs, whisked

¼ teaspoon freshly ground black pepper

2 tablespoons toasted sesame seeds (white or black)

2 cups panko breadcrumbs (Japanese breadcrumbs)

2¼ pounds ground beef, 80% lean

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. In a food processor, pulse the frozen bacon until it’s finely chopped. Transfer chopped bacon to a small bowl and place in the refrigerator until ready to use.  

3. In the same food processor (no need to clean) pulse together the onion and garlic until very finely chopped. Transfer to the large mixing bowl with the gochujang mixture.

4. Add the mustard, egg, pepper and sesame seeds to the large bowl. Mix together thoroughly.

5. Sprinkle the bread crumbs over the mixture.  Sprinkle the ground beef (breaking it up as you go) over the mixture. Finally, sprinkle the bacon over. Fold together (get in there with your hands) until combined. Avoid squeezing the meat.

6. Press the meat into a 9” x 5” loaf pan, pressing the top to make it level. Using a pairing knife, run the blade along the inside edges of the pan to loosen the meat from the sides of the pan. Turn the raw meatloaf out (flip it) onto a parchment paper-lined sheet pan. If your oven has a gas (flame) broiler, use aluminum foil instead of parchment paper. (Remove the loaf pan.)

7. Place in the oven and bake, uncovered, for 30 minutes. Rotate the sheet tray and continue cooking for an additional 35 minutes, or until the internal temperature is 150ºF.

8. While the meatloaf is cooking, place the small pot of glaze over medium-low heat. Reduce the glaze, stirring frequently with a rubber spatula, until it is thick like a barbecue sauce.

9. Remove the sheet pan from the oven. Turn oven to broil. Glaze the top and sides of the meatloaf using a brush, with half of the glaze. Place sheet tray back in the oven on the middle rack and broil for 1 minute. Keep your eyes on it and set a timer – the high heat may cause the parchment paper to brown (which is why you should use aluminum foil if your heating element is gas/a flame).  Remove the sheet tray and glaze again with the remaining liquid. Broil again for 1 minute.   

10. Remove and let the meatloaf rest for 20 minutes before slicing and serving.

Pairing suggestion: serve meatloaf with a vegetable, such as green beans, as well as rice and kimchi. Go crazy and top your slice with a fried egg!

Tray Bake Sausage with Cabbage and Roasted Cherries

sausagetray2 copy

Watch me make this on my YouTube Channel!

Yields: 4 servings

 

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 small cabbage (1¼ pound cabbage) cored, quartered and thinly sliced (7 packed cups)

1 large shallot, peeled, halved and thinly sliced

4 (5-inch) sprigs fresh rosemary

1½ pounds fresh Spicy Italian Sausage (4 links), poked with a sharp knife (5-10 times per)

1 pound frozen, pitted cherries, thawed

½ cup roughly chopped toasted and salted pecans

¼ cup fresh flat-leaf Italian parsley leaves

 

Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.

Add the mustard, vinegar, olive oil, salt and pepper to a large bowl. Whisk to combine. Add the cabbage, shallot and rosemary and mix thoroughly to combine.

Spread the cabbage mixture over 2/3rds of a parchment paper-lined sheet tray.

Evenly space the links on top of the cabbage mixture.

In the remaining 1/3 space on the sheet tray, spread out the cherries.

Bake for 15 minutes and then flip the sausages.

Continue baking until the internal temperature of the sausages reaches 160 degrees Fahrenheit, approximately 15 minutes.

To serve, place some of the cabbage in a shallow bowl. Top with a sprinkle of pecans and parsley. Spoon roasted cherries around the cabbage and top with a sausage.

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

rosemary-dijon-pork-tenderloin-with-roasted-apples--cabbage-73-web

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

Enjoy this recipe recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

 

Yield: 4 servings

Apples and Cabbage:

2 small apples (preferably Braeburn, Fuji, or Honeycrisp) (9-ounces) unpeeled, cored and diced medium (2 cups)

10-ounces purple cabbage, thinly sliced (3 packed cups)

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

2 (3-inch) sprigs fresh rosemary

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

Mix all ingredients together in a large bowl. Set aside.

 

Tenderloin:

1 pound pork tenderloin, silver skin removed (see note)

1 teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary (approximately 3 (5-inch) sprigs fresh rosemary)

½ teaspoon freshly ground black pepper

2 teaspoons extra-virgin olive oil

1 teaspoon apple cider vinegar

1 cup fresh flat-leaf Italian parsley leaves, roughly chopped

¼ cup toasted pecan pieces

 

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Mix the salt, rosemary and pepper together in a small bowl.

Pat the tenderloin dry. Season the tenderloin (all sides) with the seasoning mixture.

Add the olive oil to a large, oven-safe sauté pan (large enough to accommodate the pork) and place over medium heat. Heat until hot, approximately 2 minutes.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Turn off heat. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin lengthwise into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Add the apple cabbage mixture to the pan and then replace the tenderloin in the pan (on top of the mixture) with the fourth and final side (which has not been seared yet) facing up, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 140ºF. (Note: keep apple cabbage bowl at the ready; do not wash.)

When the thermometer beeps, after about 20 minutes, transfer the tenderloin to a cutting board and cover loosely with foil. Transfer apple cabbage mixture to original bowl. Add parsley and pecans and stir to combine. Add the 1 teaspoon apple cider vinegar and stir. Taste and season with salt and pepper as needed. Loosely cover bowl to keep warm.

Allow the tenderloin to rest for 15 minutes before slicing. (Make pan sauce while tenderloin rests.)

 

Dijon Pan Sauce:

1 teaspoon extra-virgin olive oil

1 large shallot, peeled and diced small (1/4 cup)

1 cup freshly pressed apple cider

½ cup low sodium chicken stock

4 (3-inch) sprigs fresh rosemary

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

3 tablespoons unsalted butter, cut into 12 pieces

kosher salt, to taste

freshly ground black pepper, to taste

 

While the tenderloin is resting, place the same sauté pan you cooked the tenderloin in (careful-hot!) over medium-high heat.

Add the olive oil and shallot, stir and cook for 1 minute.

Add the apple cider, stock and rosemary sprigs. Reduce until approximately ½ cup remains. Remove from the heat and discard the rosemary.

Add the Dijon and cider vinegar, stir to incorporate, then stir in the butter until fully incorporated. Season to taste with salt and pepper.

Slice the pork into 1/2-inch medallions. Place 1 cup of the apple cabbage mixture on a plate, top with a few slices of pork tenderloin and spoon approximately 3 tablespoons of the sauce around each plate.

 

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.

Rosemary White Bean Soup with Smoked Bacon

Bacon makes everything better…

white bean

Rosemary White Bean Soup with Smoked Bacon

 

Yield: 4 servings

 

1 bunch curly kale

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 slices smoked bacon, halved lengthwise and then cut crosswise into ¼-inch slices (3/4 cup)

2 medium yellow onions, peeled and diced small (2 cups)

5 large garlic cloves, peeled andminced (1 tablespoon plus 2 teaspoons)

3 (5-inch) sprigs fresh rosemary, bruised with your fingers

5 sprigs fresh thyme

2 dried bay leaves

2 (16-ounce) cans white kidney beans (cannellini beans), rinsed and drained

6 cups vegetable or chicken stock

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ teaspoon red wine vinegar, plus more to taste

Parmigiano-Reggiano or Pecorino Romano cheese, not pre-grated, for serving

 

Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop roughly. You should have approximately 6 packed cups of kale.

Add the bacon and 1 tablespoon of olive oil to a small pot. Place over medium-low heat and cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the onions, stir occasionally, and continue to cook until soft and translucent, 6 to 7 minutes.

Add the garlic and cook until fragrant, 1 minute.

Using a piece of butcher’s twine, tie together the rosemary, thyme sprigs and bay leaves; toss the herbs in the pot.

Stir in the beans, kale, and stock.

Cover and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the beans are soft and the kale is cooked through.

Remove the tied herbs and discard. Add the vinegar and season to taste with salt, pepper and additional vinegar.

Serve in bowls. Shave some Parmigiano-Reggiano over the soup with a vegetable peeler, then top with a drizzle of olive oil and some pepper.

Spaghetti with Spicy Sausage Marinara

Keep things hot and spicy this Winter!

spaghetti-with-spicy-sausage-marinara

Spaghetti with Spicy Sausage Marinara

Yield: Serves 4

 

2 tablespoons extra-virgin olive oil

½ pound spicy Italian pork sausage

2 large yellow onions, peeled and diced small (3 cups)

12 large garlic cloves, peeled and chopped roughly (¼ cup)

3 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes, undrained, preferably fire-roasted

1 teaspoon finely chopped fresh oregano

2 tablespoons fresh basil leaves, chopped finely

1 dried bay leaf

¼ teaspoon kosher salt, plus more for seasoning

⅛ teaspoon freshly ground black pepper, plus more for seasoning

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

½ teaspoon ground fennel seed

¾ pound spaghetti

¼ cup freshly grated Parmigiano Reggiano cheese, not pre-grated

¼ cup flat-leaf Italian parsley leaves

 

For the pasta, bring a small pot of water to a rolling boil.

Add the olive oil, sausage, and onions to a medium saucepan and cook over medium-low heat for 10 minutes until the onions are soft and translucent, breaking up the sausage into small pieces with the back of a wooden spoon as it cooks.

Add the garlic, stir and cook until fragrant, 1 minute.

Stir in the tomato paste and cook for 3 minutes more.

Add the remaining ingredients and continue cooking, uncovered, for 25 to 30 minutes, stirring occasionally, reducing the heat to low and stirring more often as the sauce thickens.

Once thick, remove the bay leaf and, season to taste with salt and pepper.

For the pasta, once the water has come to a rolling boil, add 2 tablespoons kosher salt. Stir the penne into the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Drain (do not rinse), reserving 1/3 cup of the pasta water. Toss pasta with spicy marinara sauce, adding some of the reserved pasta water to loosen the sauce, if needed.

Divide onto plates and top with the freshly grated cheese and parsley.

Pasta with Spicy Sausage, Ricotta, Golden Raisins, and Pine Nuts

Your new favorite Autumn/Winter pasta dish is here! Serves 4 to 6, but you may want to just serve a couple people and have plenty for leftovers…

lyon-pasta-with-spicy-sausage-and-kale

Pasta with Spicy Sausage, Ricotta, Golden Raisins, and Pine Nuts

Yield: 4 to 6 servings

2 bunches cavolo nero (also known as black, dinosaur, Lacinato, or Tuscan kale)

6 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 medium yellow onions, peeled and diced small (2 cups)

6 large garlic cloves, peeled and minced (2 tablespoons)

2 (6-inch) fresh rosemary sprigs, bruised with your fingers

½ teaspoon ground fennel seed

½ pound fresh spicy Italian sausage (pork or turkey), removed from casing, approximately 2 to 3 links

½ cup golden raisins

1 (14-ounce) can diced tomatoes, undrained, preferably fire-roasted, if possible

1¼ cup vegetable or chicken stock

2 teaspoons freshly squeezed lemon juice

2 teaspoons red wine vinegar

2 tablespoons kosher salt, plus more to taste

Freshly ground black pepper, to taste

12 ounces gemelli or penne pasta

2 cups ricotta salata, drained and crumbled, or grated Pecorino Romano, not pre-grated

Parmigiano-Reggiano cheese, not pre-grated, for serving

⅓ cup toasted pine nuts, for serving

  1. Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop finely.
  1. Combine 4 tablespoons of olive oil and the onions in a small pot over medium-low heat and cook, stirring occasionally for approximately 8 to 10 minutes, until the onions are soft and translucent.
  1. Add the garlic, rosemary, and ground fennel, stir to combine, and cook until fragrant, 1 minute.
  1. Add the sausage to the pot. Cook for approximately 7 to 8 minutes until the sausage has browned, breaking up the sausage into small pieces with the back of a wooden spoon as it cooks.
  1. Add the chopped kale, golden raisins, drained diced tomatoes, and stock to the sausage mixture and stir to combine.
  1. Turn the heat to high to bring to a simmer, then reduce the heat to low to continue simmering and cover with a lid. Continue simmering until the kale is soft, and less than a third of the liquid remains, 20 to 25 minutes, stirring occasionally.
  1. Remove the rosemary sprigs, stir in the lemon juice and vinegar, and season to taste with salt and pepper. Turn off the heat and cover to keep warm.
  1. Meanwhile, bring a small pot of water to a rolling boil. Add 2 tablespoons of salt.
  1. Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).
  1. Drain the pasta without rinsing, then immediately return it to the pot. Add 2 tablespoons olive oil to the pasta and stir to coat.
  1. Add the pasta to the warm sausage-kale mixture, gently stir together and season to taste with salt and pepper.
  1. Serve in shallow pasta bowls, topped with the ricotta salata or Pecorino Romano. If using ricotta salata, shave some Parmigiano-Reggiano over each serving with a vegetable peeler. Top with a drizzle of olive oil and the toasted pine nuts.

Shirred Egg with Prosciutto

Tired of the same old sunny side up eggs? Try this egg recipe and “wow” your family and friends. Simple and delicious, shirred eggs are easy to make and when you add some prosciutto – it’s a total winner.

Fun fact: You can watch me make this recipe on my Youtube channel!

Shirred Egg with Prosciutto

Shirred Egg with Prosciutto

Yield: 1 serving

 

Extra-virgin olive oil

1 slice of prosciutto di parma, chopped roughly

1 large whole egg

½ teaspoon finely chopped fresh thyme

½ teaspoon finely chopped fresh oregano

½ tablespoon grated Parmigiano-Reggiano

1/16 teaspoon Kosher salt

Freshly ground black pepper, to taste

1 teaspoon heavy cream

 

Place an oven rack in the middle position and preheat to 400 degrees Fahrenheit.

Grease the bottom and sides of an oven-safe ramekin with olive oil. Place ramekin on a sheet pan.

Place the prosciutto in the ramekin. Crack the egg into the ramekin, whole. Add the salt and pepper, herbs and cheese, then top with the cream.

Place the baking sheet in the oven for 10 minutes (if using a shallow ramekin) or 11-12 minutes (if using a deeper ramekin) until the egg white is just set but the yolk still runny.

Remove from the oven and serve immediately.

Lentil Stew with Spicy Sausage and Kale

Cold day. Warm Soup. Enough said.

Lentil Stew with Spicy Sausage and Kale

Lentil Stew with Spicy Sausage and Kale

Yield: 6 to 8 servings

 

1 bunch curly kale

¼ cup extra-virgin olive oil

2 large yellow onions, peeled and diced small (3 cups)

5 medium carrots, peeled and chopped roughly (2½ cups)

4 stalks celery, chopped roughly (2 cups)

6 large garlic cloves, peeled and minced (2 tablespoons)

1 tablespoon yellow curry powder

½ pound fresh spicy Italian or fennel sausage (pork or turkey), removed from casing, approximately 2 to 3 links

1 (24-ounce) can diced tomatoes, undrained, preferably fire-roasted

3 small dried bay leaves

3 sprigs fresh thyme

1⅓ cups green (Puy) lentils, rinsed and picked over for small pebbles

8 cups chicken or vegetable stock

1 tablespoon sherry vinegar

¾ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

 

Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop roughly. You should have approximately 6 packed cups of kale.

Add ¼ cup olive oil, the onions, carrots, and celery to a small pot set over medium-high heat. Season lightly with salt and pepper, and cook for 10 to 15 minutes, stirring occasionally, until the celery begins to soften.

Add the garlic, curry, and sausage. Cook, breaking up the sausage into small pieces with the back of a spoon, until the sausage is mostly cooked through, 5 minutes. At this point your kitchen should smell insanely good.

Add the tomatoes, bay leaves, thyme, lentils, kale and the stock. The stock should just barely cover the kale. Stir it all together.

Cover with a lid, bring to a boil, then reduce the heat to low and simmer for 35 to 40 minutes, until the lentils are just tender. The consistency should be like a thick soup, so add a bit of water to thin it out if the lentils are not quite cooked at this point.

Once the lentils are tender, remove from the heat and stir in the salt, pepper, and vinegar. Discard the bay leaves and thyme sprigs. Adjust the seasoning with salt and pepper.

Serve in soup bowls, and shave some Parmigiano-Reggiano on top with vegetable peeler. Grab a spoon and go crazy.

Note: If your sausage is on the spicy side, add a dollop of crème fraîche to take the edge off the heat.

Spiced Oven-Roasted Pork Tenderloin

Remember that Date Apple Chutney recipe I posted last week? Ya, well, this pork tenderloin is that recipes best friend. Try them both together for a delicious dish. Or just make the pork, because it’s darn good on its own!

Spiced Oven Roasted Pork Tenderloin

Spiced Oven-Roasted Pork Tenderloin
Yield: 4 servings

 

Tenderloin:

1 ½ teaspoon ground cumin

¼ teaspoon chipotle powder

1 teaspoon Hungarian paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 pound pork tenderloin, silver skin removed (see note below)

1 tablespoon extra-virgin olive oil

 

In a small bowl, mix together the cumin, chipotle, paprika, salt, pepper and garlic powder.

Pat the tenderloin dry and season it with the spice rub. Allow to sit at room temperature for 30 minutes. Dust off any excess spice rub.

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Heat a large, oven-safe sauté pan (large enough to accommodate the pork) over high heat until very hot. Add the olive oil, swirl the pan to distribute the oil and heat until shimmering. If it begins to smoke, that’s okay.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Replace the tenderloin in the pan on the fourth and final side, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 145ºF.

When the thermometer beeps, after about 15 minutes, transfer the tenderloin to a cutting board, cover loosely with foil, and allow the tenderloin to rest for 15 minutes before slicing.

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed, using your knife of choice, by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.