Roc Doc Pork Tenderloin

SERVES 6 ENTREE PORTIONS

6 10 OZ. PORK TENDERLOIN (BRINED, RECIPE FOLLOWS)
TO SEASONROC DOC RUB
2 TBLS.OIL (CHEFS CHOICE)
2 CUPS SAUCE (RECIPE FOLLOWS)

1. LIGHTLY SEASON EACH TENDERLOIN WITH ROC DOC RUB, COMPLETLY COATING ALL SIDES.
2. IN A HEAVY SKILLET (CAST IRON) OVER A MEDIUM FLAME, HEAT THE OIL AND COOK THE TENDERLOINS UNTIL A NICE CRUST FORMS ON ALL SIDES (ABOUT 10 MINS.)
3. THE TENDERLOINS SHOULD BE EVENLY CRUSTED AND GOLDEN BROWN BUT NOT BURNED.  BE CAREFUL NOT TO LET THE PAN GET TOO HOT. THE PORK SHOULD STILL BE MEDIUM RARE TO MEDIUM ON THE INSIDE.
4. REMOVE THE CRUSTED TENDERLOINS FROM THE SKILLET AND SLICE EACH ONE INTO 1/2" SLICES. FAN THE SLICES ATTRACTIVELY ON SERVING PLATES, & SAUCE WITH YOUR FAVORITE SAUCE.
TO SERVE:
Place The Plates Into A 450º Oven For 2-3 Minutes To Heat The Food And The Plate.  Ladle 2 Ounces Of Sauce Over The Top Of The Tenderloin.  Add A Nice Mound Of The Grilled Sweet Potato Salad, Garnish With A Sprig Of Your Favorite Fresh Herb.


BBQ BRINE SOLUTION (OPTIONAL BUT RECCOMMENDED IF TIME PERMITS)
1/2 CUP KOSHER SALT
1/2 CUP BROWN SUGAR
2 TBLS. LIQUID SMOKE SEASONING
2 TBLS. PAPRIKA
2 TBLS. GRANULATED GARLIC
1 TBLS. CHIPOTLE CHILE POWDER
4 QUARTS COLD WATER

1. MIX WELL TO DISSOLVE SALT & SUGAR.
2. PLACE THE RAW PORK TENDERLOINS IN THE BRINING SOLUTION TO COVER COMPLETELY COVER, & REFRIGERATE FOR 12-24 HOURS.
3. REMOVE THE PORK FROM THE BRINE, DRY & RESERVE UNTIL COOKING TIME.


CHEFS NOTE;
A Pork "Tenderloin", Not To Be Confused With The Pork "Loin" Is An Easy To Prepare, Quick Cooking Retail Cut Of Pork That Is Available In Most All Markets These Days. The Tenderloin Is Produced From The Full Bone-In Loin, Have Your Butcher Remove The Membrane, Side And Head Muscle. Several Us Meat Packers Are Marketing The Pork Tenderloin Prepared This Way In A Pack Of Two Tenderloins Each Weighing About 10-14 Ounces Each.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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