AUTHOR: Julia
TITLE: Million Dollar Recipe: Vanilla Scented Pork
DATE: 3/27/2009 05:13:00 AM
-----
BODY:
Here it is folks – the one recipe that will impress all your friends.
When I first ventured on my own as a private chef, business was a little slow. To make ends meet, I picked up a few events for other private chefs. On one occasion, after a long night of dinner parties, we all returned to the head chef’s home where he cooked us dinner. He tossed a few extra duck breasts in a bowl with soy sauce, vanilla, garlic and thyme and then roasted them. When the duck skin rendered enough fat, he added a few sliced apples to the pan. The vanilla flavor filled my mouth with its intoxicating aroma.
This marinade has become a staple in my repertoire and amplifies both duck and pork tenderloin. Sometimes, I add a sliver of Tahitian vanilla bean for an added explosion of flavor. Sweet potatoes taste like cotton candy when scooped up with a slice of the meat.
1 pound pork tenderloin
½ cup soy sauce
1 tablespoon vanilla
1 sprig thyme
2 garlic cloves, smashed
¼ teaspoon fresh ground pepper
1 teaspoon plain oil.
Put pork in a bowl with remaining ingredients. Let sit for at least one hour or overnight.
Turn oven to 400F. Heat an oven-proof skillet over high heat. Remove pork from marinade and pat dry. Add oil to pan and then pork. Sear on both sides, about 5 minutes. Put in the oven and continue cooking for about 5-10 minutes depending on the degree of doneness you desire.
Serve with sweet potato puree and green vegetables. If you're feeling saucy, you can also serve with a port reduction sauce.Labels: pork, recipes
-----
COMMENT:
AUTHOR: ChristyACB
DATE:3/27/2009 09:22:00 AM
That sounds absolutely declicious! Currently I've been experimenting with Vanilla paste, a very good one. I wonder if this would be a good substitute?
-----
COMMENT:
AUTHOR: Sara
DATE:3/27/2009 10:57:00 AM
Vanilla and pork sounds like a very unique and delicious flavor combination. I can't wait to make it!
-----
COMMENT:
AUTHOR: Melissa
DATE:3/27/2009 03:10:00 PM
Huh. Vanilla. Never would I have thought to use that with meat. I'll keep it on file to try though because now I'm curious. Your pictures looks fabulous. :)
-----
COMMENT:
AUTHOR: jesse
DATE:3/27/2009 04:28:00 PM
Beautiful! I never would have paired vanilla with a savory dish, let alone meat, but it makes so much sense! I can almost taste it now... yum!
-----
COMMENT:
AUTHOR: T.W. Barritt at Culinary Types
DATE:3/27/2009 06:29:00 PM
I keep hearing more and more about the magic of vanilla - it's not just for dessert anymore! This looks like a beautiful dish, and anything but "plain vanilla."
-----
COMMENT:
AUTHOR: Heather
DATE:3/27/2009 10:30:00 PM
vanilla scented pork?! yummo!! i'm definitely trying this. i love pork.
-----
COMMENT:
AUTHOR: noble pig
DATE:3/27/2009 11:10:00 PM
Wow, it sounds impressive, I would have never thought to add vanilla! Thanks for this.
-----
COMMENT:
AUTHOR: Unknown
DATE:3/27/2009 11:35:00 PM
this sounds amazing, and I must try it!!
-----
COMMENT:
AUTHOR: Julia
DATE:3/28/2009 06:40:00 AM
ChristyACB - I have not used vanilla paste before, but I imagine if you can mix it into the soy based marinade it would be fine.
Sara -- You'll have to let me know how you like it.
Melissa -- Thomas Keller also uses vanilla with savory dishes -- a vanilla saffron sauce he serves with black sea bass is AMAZING!
jesse - thanks.
TW -- vanilla rarely is plain.
Heather -- I'm thinking we have very similar tastes... first the bacon, now the pork ;-)
noble pig -- i was surprised when I first discovered it too.
ttfn300 -- thanks for stopping by my blog!
-----
COMMENT:
AUTHOR: adele
DATE:3/28/2009 04:42:00 PM
Sounds incredible. I'll definitely keep this one in mind. :)
-----
COMMENT:
AUTHOR:
DATE:3/29/2009 11:13:00 AM
I am actually going to try this and I love your tip. I like find a secret ingredient and using it in different recipes. For instance, I use anchovy in a lot of sauces and braises to add depth. Thanks.
--Marc
-----
COMMENT:
AUTHOR: chefectomy@gmail.com
DATE:3/29/2009 11:14:00 AM
I am actually going to try this and I love your tip. I like find a secret ingredient and using it in different recipes. For instance, I use anchovy in a lot of sauces and braises to add depth. Thanks.
--Marc
-----
COMMENT:
AUTHOR: giz
DATE:3/29/2009 10:51:00 PM
Had I looked at this without the glowing report, I likely would have passed it by - now I really have to try it. Great sales job!! It really looks fantastic.
-----
--------