Pork Tenderloin "Diablo" � The Devil is in the Details
Eventually I learned that "Diablo," referred to the old-school culinary terminology for something spicy being, "deviled." Back then entr�e's had names. Dishes like Beef Wellington, Clams Casino, Steak Diane, Lobster Thermidor, and this Pork Diablo, would be proudly displayed across menus in bold font, followed by the chef's brief description.
Nowadays, naming a dish just isn't as fashionable, so all we get is the description, and a lot of it. Maybe we're compensating for no longer giving the recipe an official title, but these descriptions tend to go on forever, and give way more detail than necessary, including what farm the Brussels sprouts came from, and at what angle the pork will be sliced.
One of these days I fully expect to see, "rosemary sprig was picked left-handed, by a guy named Pete." I hope I don't sound too curmudgeonly, but I kind of prefer the way we used to do it. There was a bit more formality to it, and just the right amount of mystery. Today's menu descriptions don't leave anything to the imagination. [Insert burlesque analogy here].
As I mentioned in the video, the great thing about pork tenderloin is it's one of those versatile cuts of meat that's fancy enough for a New Year's Eve dinner party, but also works equally well as a simple and quick weeknight meal.
By the way, if you've watched our older pork tenderloin videos, you'll notice I used to cook the meat to a higher internal temperature. Since all the old cookbooks say to cook pork to 185 degrees F., I felt like a real renegade only cooking it to 165. Now, I'm a believer that somewhere closer to 145 is perfect.
And by "perfect," I mean juicy, flavorful, and able to be cut with a fork, and you'll see in the final climactic scene. I hope you give this Pork "Diablo" recipe a try soon. Enjoy!
Ingredients: (make 2-3 portions)
1 pork tenderloin, trimmed
salt and fresh ground black pepper to taste
1/2 cup chicken broth
1 tablespoon extra hot horseradish
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
2 tablespoons cream
1 teaspoon fresh chives
1 tablespoon cold butter
Category Article Pork, Spicy
Popular Posts
-
Just wanted to do a quick hello from the 10th Annual South Beach Wine & Food Festival . Today was the first of three days in the Grand T... -
"Cupid's Span" Photo (c) grahamc99 We're not going to judge you, much. Sure, you had weeks to plan a nice dinner for that ... -
Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a re... -
You could see this later tonight, but it's more likely this lovely asparagus souffle will make its Food Wishes debut tomorrow. Things ar...
-
As with any old recipe, there are numerous theories as to how the dish came to be named. The one I subscribe to claims it's an Italian a...
-
I believe tomorrow is the final day for Round 7 of Project Food Blog , so this may be the last guest video featured (at least from this cont...
-
I knew it was too dark to film, but I did it anyway. That's how great the vegetable lasagna my wife, Michele, was making looked when I g...
-
When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburg...
-
I'd like to wish all you Moms out there a very happy Mother's Day tomorrow. A special shout out to my mother Pauline (you may rememb...
