2 years ago

COOKBOOK:
https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=

PATREON
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MY LINKS
https://linktr.ee/carnivorouschef

RECIPE

Pork Mignon

9 Oz Pork Tenderloin
3 Strips Bacon
Salt and Pepper

1) Cut your pork tenderloin into 3 oz medallions
2) Wrap each medallion with a strip of bacon and skewer with a toothpick.
3) Place a pan over medium high heat. Season your medallion with salt and pepper. Place into your pan and sear on all sides. Reduce the heat to medium and cook until you have an internal temperature of 145°F.

Pork Cutles

6 Oz Pork Tenderloin
1 Egg
1 Oz Pork Rinds, Ground
3 Tbsp Tallow or Lard
Salt

1) Butterfly your pork tenderloin. Cover with plastic. Use a rolling pin, meat mallet, or heavy bottom pan and bash it until it's about 1/4 inch thick.
2) Crack the egg into a bowl and whisk. Place the pork rinds onto a plate. Season the pork with salt on both sides. Dip the pork into the egg first and then press into the pork rinds.
3) Place the tallow or lard in a pan over medium heat and let it melt. Once melted, add the breaded pork cutlet and cook for 2-4 minutes per side, flipping occasionally.

Cuban-ish Pork

1 lb Pork Tenderloin
1 Orange (optional)
1 tsp granulated onion
1 tsp granulated garlic
1 tsp salt
1/2 tsp black pepper
1/4 tsp cumin seeds
1 cup water

1) Place a pan over medium high heat and preheat an oven to 275°F. Season your tenderloin with everything except for the cumin seeds and orange. Sear this in your pan for about 1 minute per side. Turn the heat off and squeeze your orange into the pan. Add the water and scatter the cumin seeds. Wrap this with foil and place into the oven for 1 hour.
2) Once out of the oven, remove the meat from the pan and chop with a knife. Place the braising liquid onto your stove at medium high heat and reduce until slightly thickened. Add the meat back to the pan and mix back in

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