The good news is I'm back in Paris! The bad news is the French Government hasn't deemed my work permit permissable yet. The 3-star restaurant I normally cook at is short staffed right now and here I am lounging around my Parisian apartment doing nothing but stuffing myself on croissants and baguette. C'est terrible!
Oh, and I didn't get the Top Chef role, but I was deemed worthy enough to at least receive personal emails from the casting director who is a very nice woman. They're only taking one person from Guy Savoy and I missed the film crew at the Las Vegas restaurant (I showed up 4 days too late) so they didn't get to test me. They will be taking Hung, a good friend of mine and very talented chef. The casting director did say that she's interested in me for next season so we'll see....
In the meantime I have some recettes deliceux pour vous that I've been working on at home. Today's recipe is simple to prepare and can be on your dinner table in half an hour. The porc tenderloin is quickly seared, then smothered in dijon mustard and freshly chopped rosemary. Next it is roasted with onions and apple slices. Add a little jus at the end et voila! I should also mention that this recipe is low in fat and has no starchy carbs either. Click on the end of the page for the full recipe.
I almost forgot...I've also been putting together some interesting videos. So stay tuned for How to Skin a Rabbit. What do you mean this doesn't interest you?
Porc Fillet Roti
this recipe can be easily expanded to serve more than 4 people!
1 Porc tenderloin for 4 people
4 Tablespoons dijon mustard
3 Sprigs fresh rosemary
2 Golden Delicious apples
3 Medium yellow onions
1 veal stock bullion cube to make 1 cup jus (can substitute chicken stock)
1 Tablespoon canola oil for searing
3 Tablespoons olive oil for roasting
Fresh cracked pepper
1. Preheat oven to 400˚F / 200˚C.
2. Generously season porc loin with pepper and salt.
3. Heat a nonstick skillet on medium high heat with 1 T of canola oil. Make sure it is large enough to fit porc tenderloin. Once oil starts to smoke and sizzle sear meat on all sides golden brown (about 1min/side). Remove from pan and let cool quickly on a rack.
4. Slice onions into rings about 1/2" thick.
5. Smother porc with mustard and pat on chopped rosemary.
6. Place porc in roasting pan with onions around it and drizzle olive oil over onions. Place in oven
7. While porc is cooking slice apples. Add apples to porc after 15 minutes. Cook for 5 more minutes then check porc for doneness. Most tenderloin takes about 20-25 minutes. Meat should be firm to the touch but, just a little squishy and hot all the way through. (I always test meat with a tiny metal rod that I stick into the center and then to my bottom lip. If it's burning hot, then you've over cooked it. It should be hot – but not warm!)
8. Mix bullion cube with one cup of warm water to dissolve.
9. When porc is cooked remove and let sit on rack, tented to rest. If onions and apples aren't yet carmelized to your liking put under broiler for a few minutes. Once you've achieved the color you desire remove roating pan to the stove top and add 1/2 cup of jus into the onions and apples. Simmer for a few minutes. The pectin in the apples should thicken the sauce just enough to give it a gloss. Add more jus depending on how many people you're serving.
10. Place onions and apples on plate with porc slices over. Spoon jus over the top. Voila!