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Roasted Pork Tenderloin. When you’re craving an easy holiday dinner protein but are tired of old standbys like chicken breast or ground beef, look no further than pork tenderloin. It’s quick ...
When smoke rises from all sides, set the pork on the rack; reserve cup of the marinade. Cover and smoke for 40 seconds; remove from the smoker. In an ovenproof skillet, heat the oil until shimmering.
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Salmon En Croute. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven ...
Add the steaks and seal, turning to coat the meat with the marinade. Let stand at room temperature for 2 hours. 4. Bring a large pot of water barely to a simmer; the water should register 135° on a candy or instant-read thermometer. Discard most of the marinade and reseal the plastic bag, pressing out any air.
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate , which is the upper belly of the animal.
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
(4- to 5-lb.) whole center-cut beef tenderloin. Pan Sauce. 2 c. beef broth. 1 c. dry red wine, such as a red blend or Pinot Noir. 1. shallot, chopped. 4 tbsp. (1/2 stick) salted butter, cold and ...