HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY MARK MILITELLO, CHEF/OWNER OF MARK'S PLACE IN NORTH MIAMI GIVES US A SAMPLING OF SO ME GREAT FLORIDA CUISINE.

CHEF MARK IS GOING TO DO ONE OF HIS SPECIAL DISHES FEATURING PORK TENDERLOIN.

OKAY.

WHAT'S GOING TO BE SPECIAL ABOUT THIS, NOW?

YOU ALWAYS DO SOMETHING.

THIS IS A SPICY DISH THAT I GU ESS YOU WOULD DESCRIBE IT AS STREET FOOD IN JAMAICA.

THIS IS OUR INTERPRETATION OF ACTUALLY THESE FLAVORS WITH A TENDERLOIN OF PORK.

AND I'LL TALK A LITTLE BI T ABOUT THE VARIATION AS WE GO TH ROUGH THIS DISH.

YEAH.

THAT'S ALWAYS SURPRISING WHEN YOU THINK OF HOW BIG A PIG IS THAT THE TENDERLOIN IS SO LITTLE, ISN'T IT?

UM HMM.

BUT THEY'RE GREAT TH OUGH AND THEY... YOU CAN GET THEM ANYWHERE, WHICH IS NICE.

AH HA.

AND HAVE JUST A GREAT FLAVOR AND THEY SEEM TO HO LD THEIR MOISTURE.

THEY TEND NOT TO DRY OUT TOO MUCH.

WE'RE GOING TO BEGIN BY TRIMMING THIS.

WE'RE GOING TO TAKE TH E SILVER SKIN OFF WITH A SHARP BONING KNIFE.

THEY REALLY COME ALL TRIMMED EXCEPT FOR THAT, DON'T THEY?

RI GHT.

WHAT DOES ONE OF THOSE WEIGH ABOUT?

I'D SAY THIS ON E WEIGHS ANYWHERE ABOUT EI GHT TO TEN OUNCES.

UM HMM.

REMOVE ALL OF TH E TOUGH SINEW.

UM HMM.

IS THE SKIN TOUGH?

SILVER SKIN IS VERY TOUGH.

OH.

I THINK WE'RE PR ETTY CLEAN HERE.

THAT LOOKS VERY NICE.

AND I FINISHED TRIMMING TH E PORK TENDERLOIN.

WE THEN WILL PLACE IT IN A NON-REACTIVE DISH.

I MEAN, THAT'S KIND OF AN ENAMEL, ISN'T IT?

AN ENAMEL.

WE'LL BEGIN MAKING OUR MA RINADE OR OUR JERK PASTE BY CRUSHING A LI TTLE BIT OF NUTMEG.

AND WE'RE GOING TO PL ACE THIS IN A WARM PAN.

WELL YOU HAVE TO TOAST IT.

YEAH.

WE'RE GOING TO TOAST THESE TO BRING THE OILS OUT IN THEM.

THAT'S RATHER LIKE INDIAN COOKING, ISN'T IT?

RIGHT.

WHAT'S THAT IN THERE?

TH IS IS A LITTLE BI T OF ALLSPICE A TEASPOON.

YEAH.

AND WE'RE GOING TO TA KE A STICK OF CINNAMON AND AGAIN, BREAK TH IS UP A LITTLE BIT.

UM HMM.

I THINK I' VE FOUND THAT WHEN YOU GO TO GR IND THE CINNAMON IF IT'S NOT BR OKEN UP THE BLADE WILL HAVE A TENDENCY TO BREAK.

AND WE'RE JUST GO ING TO TOAST THESE FOR ABOUT A MI NUTE AND A HALF.

YOU'LL BE ABLE TO SM ELL THE FRAGRANCE FROM THE SPICES.

YES, I CAN ALREADY SMELL IT.

THAT'S INTERESTING THAT JUST THE TOASTING BRINGS OUT THE FLAVOR IN IT.

UM HMM.

YOU CAN FEEL AS THEY BE COME QUITE WARM.

AND YOU CAN REALLY SMELL THAT AROMA COMING OUT.

THAT'S A GOOD IDEA.

WE NOW GO RIGHT INTO OUR CO FFEE OR SPICE GRINDER.

AND FINELY GR IND THESE.

(grinding) YOU CAN SEE EVEN HOW THAT THE OILS CAUSES THESE SPICES TO ALMOST STICK A LITTLE BI T TO THE GRINDER.

UM HMM.

AND THEY BECOME ALMOST A LITTLE STICKY.

SO I'LL MOVE THESE AROUND TO GET THEM ALL OUT.

THEN WE'LL RE SERVE THAT.

THEN WE'LL BEGIN THE RE ST OF THE MARINADE WITH ABOUT A CUP AND A HALF OF GREEN ONIONS OR SCALLIONS.

YOU JUST USE THE TENDER GREEN TOPS AND EVERYTHING?

RIGHT.

A CUP AND A HALF OF DICED ONION.

UM HMM.

WE'RE GOING TO TAKE A TA BLESPOON OF FRESH GINGER.

YOU USE A LOT OF GINGER, MARK.

A LITTLE BIT.

YEAH, THAT'S NICE.

WE CAN ADD OU R SPICES.

WE HAVE OUR FR ESH THYME.

THAT'S ABOUT A QUARTER OF A CUP.

I PUT ABOUT A QU ARTER OF A CUP.

LIGHTLY PRESSED DOWN AS THEY SAY?

LIGHTLY PRESSED.

AND WE'RE GOING TO BE GIN TO PULSE THIS.

AND NEXT WE'RE GO ING TO ADD ABOUT ONE SCOTCH BO NNET CHILE.

THESE ARE VERY HOT.

THOSE ARE REALLY... AND THE HEAT VARIES QUITE A BIT FROM CHILE TO CHILE.

BUT I'M GOING TO, TH ESE ARE EXTREMELY HOT SO I'M GOING TO PULL THE SE EDS OUT OF THIS ONE.

HOW HOT IS THIS ON THE RICHTER SCALE.

THIS IS ONE OF THE HO TTEST CHILES AVAILABLE.

IT IS?

AND YOU'VE GOT ONE WHOLE CHILE IN THERE.

WE'RE GOING TO ADD ON E WHOLE CHILE.

WOW.

OKAY, AGAIN, PULSE TH IS A LITTLE BIT.

WE'RE THEN GO ING TO BEGIN TO ADD OUR LI QUID INGREDIENTS WHICH WE'RE GOING TO BEGIN WI TH SEVILLE ORANGE JUICE OR SOUR OR ANGE JUICE.

DOES THAT GROW DOWN WHERE YOU ARE?

THESE GROW IN FLORIDA AN D THEY'RE PICKED.

I DON'T KNOW THEM AT ALL.

IT 'S A VERY UG LY ORANGE.

THEY'RE USUALLY LOADED WITH SE EDS BUT THESE ARE QUITE JUICY.

VERY TART AND IT'S USED QU ITE OFTEN IN MARINADES WITH FRESH SUCKLING PI G AND CUMIN.

AS AN ALTERNATIVE YOU'LL BE ABLE TO USE FR ESH ORANGE JUICE AND JUST PUT A LITTLE BIT OF BALSAMIC VINEGAR IN IT TO GIVE IT ACIDITY.

AH HA, IT HAS A WONDERFULLY ORANGE FLAVOR.

YOU HAVE ABOUT A CUP THERE.

WE'RE GOING TO BE GIN TO ADD THIS.

I'M GOING TO STOP HALFWAY.

I CONTINUE TO PUSH.

BEFORE THE FOOD PROCESSOR, WHAT DID THEY DO?

ACTUALLY THIS IS TRADITIONALLY HA ND CHOPPED ALL BY HAND.

AH.

I'M GOING TO ADD A LI TTLE BIT OF OLIVE OIL.

THAT WAS ONLY ABOUT A TABLESPOON, I THINK.

A COUPLE TA BLESPOONS.

YEAH.

AND WE'RE GOING TO FINISH THIS WITH JUST A LI TTLE BIT OF SOY.

THAT WAS PROBABLY ABOUT TWO TABLESPOONS, I GUESS.

HOW MANY TENDERLOINS WOULD THAT DO?

THAT WOULD DO A DOZEN WOULDN'T YOU THINK?

ACTUALLY WE PUT THIS ON RATHER THICK.

AND WE RESERVE A SM ALL AMOUNT OF THIS OH, I SEE.

SO THAT AFTERWARDS IF YOU WANTED TO AGAIN, BASTE AS YOU'RE CO OKING OR A LITTLE AS A DIP.

IT'S BETTER TO HAVE MORE THAN LESS.

RI GHT.

AND TO FINISH THE SEASONING WE PUT A LITTLE, ABOUT A HALF A TEASPOON OF SUGAR.

YEAP.

AND I THINK WE'LL ADD A LITTLE BIT OF SALT.

IT'S A PRETTY COLOR I MUST SAY.

I'LL GIVE IT A LI TTLE TASTE HERE.

IS THAT GOING TO BLOW YOUR HEAD OFF?

IT'S A LITTLE SPICY.

AND IT CATCHES YO U ON THE END.

MMM.

IT'S NICE THE ORANGE, ORANGE-Y... UM HMM.

YOU GET THE HEAT, THE ORANGE, A LITTLE FLAVOR OF THE SUGAR.

AND WE THEN WILL POUR TH IS OVER THE TENDERLOINS.

THAT'S A LOVELY MARINADE.

COVER THESE.

MAKE SURE THEY'RE WE LL COVERED.

HOW LONG SHOULD THEY MARINATE?

TH ESE SIT FO R ABOUT...

THEY'RE BEST WHEN THEY SIT FO R ABOUT FOUR TO SIX HOURS.

UM HMM.

IF YOU DO IT TOO LONG, DOES THAT MAKE IT... IS THAT A BAD THING?

THEY TEND TO GET A LITTLE BI T STRONGER IN FLAVOR- MAYBE TOO STRONG.

AND MAYBE JUST A LITTLE BIT ON THE SPICY SIDE.

SO DON'T OVERDO?

RIGHT.

WE'LL THEN JUST SE T THESE ASIDE AGAIN WRAP THEM, CO VER THEM THEN PLACE THEM IN THE REFRIGERATOR FO R FOUR TO SIX HOURS.

HERE WE'RE GOING TO PR EPARE OUR PUMPKIN RICE USING A CALABAZA OR A WEST INDIAN PUMPKIN.

OH.

WHAT'S THE DIFFERENC E BETWEEN A PUMPKIN AND A SQUASH?

DO WE KNOW?

I DON'T THINK WE DO.

THIS AH...

IT'S BEAUTIFUL.

THIS DIFFERS FROM YO UR NORMAL PUMPKIN IN THE SENSE OF TH E WATER CONTENT.

THESE ARE CONSIDERED TO BE THE FIRMER AND DRIER.

THESE PUMPKINS ARE TH E BETTER QUALITY.

YES THAT IS TOUGH, ISN'T IT?

TEXTURE-WISE IT IS VE RY MUCH LIKE A SQUASH.

UM HMM.

WHAT WE DO WI TH THIS IS WE PEEL IT, RE MOVE THE SEEDS.

YEAH.

AND DICE IT UP.

AN D DICE IT.

COULD YOU USE ANOTHER KIND OF PUMPKIN?

OR IT GETS KIND OF MUSHY?

I THINK IT'LL GE T MUSHY.

BUT I THINK A GO OD SUBSTITUTE WOULD BE SOMETHING LIKE A BU TTERNUT SQUASH POSSIBLY.

YEAH, UM HMM.

AND WE'RE GOING TO BLANCH THIS OR PARBOIL IT IN A LITTLE BI T OF CHICKEN STOCK.

THE THREE CUPS OF CHICKEN STOCK.

HOW MUCH OF THAT PUMPKIN HAVE YOU GOT THERE?

ABOUT TWO, THREE CUPS.

I WOULD SAY IT'S A CO UPLE CUPS OF PUMPKIN.

YEAH.

OKAY, IT'S DICED PRETTY FI NE SO IT COOKS QUITE QUICKLY.

I SEE THAT OUR PU MPKIN IS NOW READY.

THE PUMPKIN ITSELF IS STILL FIRM BUT TENDER SO THAT WE'RE ABLE TO PUREE A THIRD OF IT.

WE'RE GOING TO TAKE ABOUT TW O THIRDS OF IT HERE AND REFRESH IT IN AN ICE BATH SO THAT IT DOES STOP THE COOKING.

AND THEN, TOWARDS THE END WH EN THE RICE IS COOKED THEN WE'LL FOLD THIS BACK IN TO THE RICE AND... AH HA.

AND BEING THAT IT 'S A LITTLE CRISP.

SO IT WILL SHOW.

IT WILL SHOW AND GIVE IT A LITTLE TEXTURE.

YEAP.

WE'LL TAKE A HA NDHELD MIXER HERE AND PUREE THE PU MPKIN INTO THE STOCK BEING CAREFUL NO T TO SPLASH THIS.

THAT'S WONDERFULLY USEFUL.

IT'S MUCH EASIER THAN HAVING TO TURN IT ALL INTO A BLENDER ISN'T IT?

IT SURE IS.

THEN WE'LL ME ASURE THIS.

AND WE SHOULD END UP WI TH ABOUT THREE CUPS.

EXACTLY.

EX ACTLY.

NOW TO BEGIN TH E RICE.

I'M GOING TO TA KE OUR BUTTER.

THAT'S ABOUT TWO TABLESPOONS?

RI GHT.

AND OUR ONIONS.

ABOUT A LITTLE OVER A CUP OF ONIONS I GUESS.

WHAT'S THAT?

WE HAVE CUMIN SEED THAT'S BEEN TOASTED AND GROUND.

AH HA.

I'LL TAKE ABOUT A JUST A HINT, VERY LIGHT.

ABOUT A QUARTER OF A TEASPOON.

YOU ALWAYS TOAST THE SPICES, DON'T YOU?

YE S. I'M GOING TO SA UTE THESE HERE.

YOU JUST PUT A BIG PINCH OF THAT IN, DIDN'T YOU?

UM HMM.

YEAH, JUST TO GIVE IT SOME...

THE CUMIN SPICE TENDS TO GO VERY WELL WI TH THE PUMPKIN FLAVOR.

AH HA.

WE'RE GOING TO AD D OUR RICE.

NOW WHAT KIND OF RICE IS THIS?

THIS IS A PARBOILED RICE, A PATENT PARBOILED RICE.

JUST LOOK ON THE LABEL IN THE GROCERY STORE AND IT SAYS PARBOILED?

RI GHT.

HOW DO YOU HAPPEN TO BE USING THIS RICE?

IT WORKS VERY WELL FOR US AN D IT RETAINS SOME TEXTURE.

UM HMM.

ONCE YOUR RICE IS CO ATED WITH THE BUTTER WE ADD OUR STOCK.

THAT'S SO PRETTY NOW, ISN'T IT?

UM HMM.

AND ONCE THIS CO MES UP TO A BOIL WE THEN WILL REDUCE TH E HEAT, COVER IT AND LET IT JUST BA RELY SIMMER FOR- IT TAKES ABOUT 15 MINUTES.

HOW MUCH RICE DID YOU HAVE?

WAS IT ABOUT TWO CUPS OR...

IT WAS EXACTLY 12 OUNCES.

NOW WHILE THE PUMPKIN RI CE IS COOKING WE'RE GOING TO BEGIN OU R TAMARIND SAUCE WHICH IS HERE YOU HAVE YO UR TAMARIND PODS.

KIND OF A SWEET AN D SOUR SAUCE THAT MAYBE CUTS THE HEAT OF THE PORK A LITTLE BIT.

THEY GROW DOWN IN FLORIDA ON THE TAMARIND TREE.

YEAH.

AND YOU KIND OF PEEL TH IS OUTER SHELL OR BARK AND YOU END UP HERE WITH TH E SEED AND YOUR PULP.

AH HA.

A VERY ACIDIC, VE RY, VERY TART FRUIT.

UM HMM.

NOW WE TAKE THESE AND WE WILL COVER THEM WITH A LITTLE BIT OF WA TER AND SIMMER THEM.

AND IT'S, THIS LOOSENS TH E PULP AROUND THE SEED.

HOW LONG HAVE THOSE BEEN SIMMERING NOW?

THEY NEED TO SIMMER ANYWHERE FR OM 20 TO 30 MINUTES.

AND THEN WHAT DO WE DO?

WE TAKE A FOOD MILL.

AH HA.

AND WE'RE GOING TO POUR THIS INTO OUR FOOD MILL.

AND DOES THE SEED HAVE A SEED IN IT?

YES THERE IS A SEED IN IT.

OH.

AND THEN I'M GOING TO BE GIN TO PASS THIS PULP.

IT'S A LITTLE BI T DIFFICULT.

YEAH.

BUT THESE SEEDS TEND TO BE A LITTLE BIT LARGE.

WELL IT'S WORKING THOUGH, ISN'T IT?

WITH A LI TTLE MUSCLE.

YEAP.

AND YOU NEED TO SC RAPE THE PULP YEAH.

OFF THE BOTTOM.

AND YOU USE ALL THE LIQUID THAT...

I'M GOING TO USE A LI TTLE BIT OF THE LIQUID.

YEAH.

DEPENDING ON HOW MUCH OF THE LIQUID YOU USE THE PULP CAN BE RATHER THICK.

SO WE'RE GOING TO USE A LI TTLE BIT OF IT IN THE SAUCE.

I THINK THAT'S ABOUT ALL WE 'RE GOING TO GET FROM THESE.

AND A LITTLE BI T FROM HERE.

WELL, IT'S NOT AN EASY THING TO USE, IS IT?

NO .

BUT YOU CAN BUY IT IN A PASTE CAN'T YOU?

IT COMES...

BUT YOU PREFER IT FRESH.

THIS FRESH HAS SUCH A DIFFERENT TASTE.

AH.

THE BLOCKS OR THE PASTE IT HAS ALMOST AN OLD BI TTER KIND OF TASTE WHERE THIS IS... AND THIS IS FRESH.

VERY FRESH AN D REFRESHING.

OH.

WE CAN GET THESE PODS AND EVERYTHING I PRESUME?

SURE.

I GUESS YOU GO TO ASIAN MARKETS?

ASIAN MARKETS CARRY TH EM QUITE OFTEN.

YEAH.

AND A LOT OF THE LA TIN MARKETS TOO.

UM HMM.

AND HERE WE HAVE TA MARIND PULP THERE.

TO BEGIN THE SAUCE, I'M GO ING TO MAKE A GASTRIQUE A LITTLE BIT OF VINEGAR AND SOME SUGAR.

THAT'S LIKE THREE OR FOUR TABLESPOONS OF EACH I GUESS?

IT'S ABOUT A THIRD OF A CUP OF SUGAR.

YEAP.

AND A LITTLE BIT LE SS OF VINEGAR.

I CAN FEEL IT GASTRIQUE-ING MY THROAT.

UM HMM.

THIS IS IF YOU'RE MAKING A DUCK A L'ORANGE.

RI GHT.

THAT OLD CHESTNUT.

THIS IS WHAT YOU DO, DON'T YOU?

AH HA.

AND A LITTLE MORE.

WE'RE GOING TO REDUCE THIS BY ABOUT A HALF TO MAYBE CL OSE TO THREE QUARTERS.

UM HMM.

DOES IT HAVE TO CARAMELIZE?

WE WON'T CARAMELIZE TH IS TOO DARK.

IT'S KIND OF A SYRUP NOW, ISN'T IT?

AL MOST.

YOU REALLY HAVE TO WATCH IT VERY CAREFULLY FROM NOW ON, DON'T YOU?

YOU CAN, AND IT WI LL BURN QUITE EASILY.

UM HMM, YEAP.

WE'RE THEN GOING TO ADD A LITTLE BIT... WE HAVE HERE A RICH PORK STOCK OR YOU COULD US E A VEAL.

REMEMBER THAT WHEN YO U ADD THIS STOCK THAT THE SUGAR AND THE VI NEGAR MIXTURE IS QUITE HOT.

SO YOU NEED TO AD D IT SLOWLY YEAH.

AND JUST TO BE CAREFUL.

YOU DON'T WANT IT TO LEAP UP AND BURN YOU.

WELL, IT DOES LOOK LIKE A REAL GOOD, RICH STOCK.

WE'RE GOING TO ADD A LITTLE BI T OF THE TAMARIND PASTE.

AND THIS IS KIND OF... A HINT OF GINGER.

OH GINGER- YES, THAT'S NICE.

AND A LITTLE GARLIC.

OH, GARLIC.

THAT WAS QUITE A BIT, YEAH ABOUT TWO TEASPOONSFUL I GUESS.

WE'RE GOING TO BR ING THIS TO A SIMMER AND REDUCE IT JU ST A LITTLE BIT TO GIVE IT A LITTLE BODY.

HOW IS YOUR RICE DOING?

MY RICE SHOULD BE ALL SET.

I'LL MOVE THIS OVER HERE AND FINISH THIS.

YOU CAN PULL THE RI CE OFF THE STOVE A COUPLE MINUTES AH EAD OF TIME.

AND JUST, TO LET IT FI NISH ITS STEAMING.

BUT YOU CAN TELL TH AT THE RICE IS DONE WHEN IT'S NICE AN D TENDER AND ALL OF YOUR WATER HA S BEEN EVAPORATED.

UM HMM.

YOU JUST TASTE IT AND THEN YOU KNOW.

UM HMM.

WELL, I'LL JUST GO AND TASTE THAT.

IT'S GOING TO CONTINUE TO COOK A LITTLE BIT SO YOU WANT TO TAKE IT OF F A LITTLE BIT EARLY.

WELL, THAT'S JUST TENDER.

AND THEN YOU CAN DO IT AHEAD OF TIME, CAN YOU?

THIS CAN BE DONE AH EAD OF TIME.

UM HMM.

THAT'S ONE REASON YOU'RE USING THIS PARBOILED RICE?

WHICH IT HO LDS UP WELL.

WE'RE GOING TO BEGIN TO FI NISH THIS WITH A LITTLE SALT.

AND WE'RE GOING TO DR AIN THE PUMPKIN THAT WE HA VE BLANCHED.

HERE YOU ARE.

THANK YOU.

WELL THAT'S A VERY GOOD IDEA BECAUSE THEN YOU HAVE A NICE, YOU SEE THE PUMPKIN.

I WAS WONDERING WHY YOU DID THAT BEFORE BUT I CAN SEE NOW.

I'M GOING TO BEGIN TO FOLD TH E PUMPKIN BACK INTO THE RICE.

I'M GOING TO KIND OF FLUFF IT WITH A FORK A LITTLE BIT.

THAT'S VERY PRETTY, ISN'T IT?

SO THAT NOW YOU REALLY KNOW THAT IT IS PUMPKIN RICE.

AND ONCE AGAIN WE'LL TASTE IT TO CHECK FOR OUR SALT.

I THINK WE'RE JU ST ABOUT READY.

I'LL ADD A PI NCH MORE SALT.

I'M GOING TO ADD SOME GREEN ONIONS SOME SCALLION THAT WE 'VE CUT ON THE BIAS.

OH MARK, THAT'S A VERY PRETTY DISH, ISN'T IT?

UM HMM.

AND THIS WILL CO NTINUE.

IT'S STILL A LITTLE MOIST.

THE STEAM WILL CONTINUE TO COOK AND EVAPORATE AND THEN IT'LL DR Y OUT A LITTLE BIT.

YEAH.

AND THE ONE LAST TH ING, IF YOU'D LIKE I LIKE TO USE JUST A LITTLE BI T OF BUTTER AT THE END.

GIVE IT JUST A LI TTLE ADDED RICHNESS.

NOW PEOPLE ARE SO AFRAID OF BUTTER NOW.

WHICH IS RIDICULOUS, ISN'T IT?

HOW MANY PEOPLE IS THIS GOING TO SERVE?

IT CAN EASILY SE RVE SIX TO EIGHT.

A SMALL AMOUNT OF... THAT WOULD BE PROBABLY ONE TEASPOON OF BUTTER.

THAT'S PROBABLY NOT ENOUGH PER PERSON.

AND YOUR RICE IS ALL SET.

GOOD.

THAT'S A, REALLY A BEAUTIFUL DISH, MARK.

WELL, THANK YOU.

JUST LOVELY.

TH ANK YOU.

I'M GOING TO COVER THIS, TO LET IT DRAW...

FINISH ITS STEAMING, LE T IT REST A LITTLE BIT.

YEAP.

IF YOU DON'T MIND, TO WATCH THE SAUCE.

WE'RE GOING TO REDUCE IT JUST A LITTLE BIT.

OKAY.

AND I'M ON MY WAY OUT TO BARBECUE THE PORK.

OKAY, I'LL WATCH IT.

Mark: WE'RE GRILLING THESE PORK LO INS OVER A HARDWOOD CHARCOAL.

WE'LL START AT A HIGH HEAT TO GIVE THEM A NICE CRUST AND THEN WE'LL FINISH THEM SLOWLY SO THEY PICK UP A LITTLE BIT OF THE SMOKE FROM THE HARDWOOD.

THESE WE COOKED JUST TO THE PO INT WHERE THEY'RE PINK-MEDIUM.

THERE'S A LOT OF VARIABLES DEPENDING UPON THE HEAT OF THE FIRE AND THE THICKNESS OF THE PORK.

THESE ARE AN EIGHT TO TEN OUNCE TENDERLOIN OF PORK.

AND OVER A HIGH HEAT I WOULD SAY THAT THEY TAKE AB OUT EIGHT MINUTES A SIDE OR WE ACTUALLY ARE GOING TO KEEP TURNING THESE.

BUT I'D SAY AROUND 15 MINUTES OR UNTIL THEY'RE JUST PINK IN TH E MIDDLE, PRETTY MUCH MEDIUM.

ANYTHING MORE THAN THAT AND THEY TEND TO GET PRETTY DRIED OUT.

THERE'S THE PORK.

BACK WITH THE PORK.

THAT LOOKS GOOD.

WE'RE ALL SET.

HO W'S THE SAUCE LOOK?

IT JUST SMELLS HEAVENLY, MARK, JUST LOVELY.

OKAY, WE'RE GOING TO STRAIN THAT.

OH, YOU'RE USING ONE OF THOSE CHINOIS.

CHINOIS.

DO YOU THINK... WOULD THIS WORK JUST AS WELL FOR THE HOME COOK?

I THINK FOR THE HOME COOK THAT WOULD WORK VE RY WELL.

I'LL SET THIS ASIDE.

I FOUND THE BEST WAY IS JUST TO TAP THE SI DE OF THE CHINOIS AND YOUR SAUCE CO MES RIGHT THROUGH.

UM HMM.

THERE WE GO.

I CAN'T SEE THAT A STRAINER WOULDN'T DO EXACTLY THE SAME THING.

BUT YOU FEEL MORE FOREIGN IS BETTER WITH A CHINOIS DON'T YOU THINK?

WE HAVE ONE AT HOME, SO WE USE IT QUITE OFTEN.

YEAP.

IT'S GREAT FO R STOCKS TOO.

NOW, WE'RE GOING TO BE GIN TO PLATE THE PORK.

I HAVE A PLATE HERE.

WON'T YOU PASS ME THE RICE, PLEASE?

THERE YOU ARE.

THAT LOOKS GOOD AND IT'S STILL NICE AND WARM.

FLUFF IT AGAIN JU ST A LITTLE BIT.

OH, YOU'RE GOING TO MAKE IT FANCY.

PLACE IT IN TH E TIMBALE.

WELL, THAT'S NICE.

YOU DIDN'T HAVE TO BUTTER THAT OR ANYTHING?

TIMBALE?

YEAH, DEFINITELY- IT 'S LIGHTLY BUTTERED.

AND WE JUST TURN TH AT ON, THE PLATE.

OH, THAT'S PRETTY, YES.

OKAY, AND SL ICE THE PORK.

YOU CAN SEE THE GRAIN OF THE PORK WHEN WE CUT THIS WE WANT TO CUT IT AG AINST THE GRAIN.

WHICH YOU CAN SEE IT KI ND OF RUNS THAT WAY.

THAT LOOKS VERY NICE AND JUICY.

WITH ALL THAT MARINADE, IT SHOULD BE HEAVENLY.

WE CUT IT AT, A LITTLE BIT ON THE BIAS.

WE'RE THEN GOING TO PLACE OUR PORK AROUND THE RICE.

IN THE NOUVELLE CUISINE DAYS YOU WOULD HAVE PICKED THAT UP WITH YOUR BARE HANDS WOULDN'T YOU HAVE?

RIGHT.

WE'RE USING A FORK, OR TWO FORKS.

UM HMM.

WELL, THAT'S VERY PRETTY.

TH ERE WE GO.

AND THEN WE'LL FI NISH IT WITH A LITTLE BIT OF THE TAMARIND SAUCE VERY LIGHT.

NOT VERY MUCH, JUST A LITTLE.

THE PORK HAS SO MUCH FL AVOR FROM... YEAH.

FROM THE MARINADE THAT IT REALLY DOESN'T NEED MUCH.

THEN WE'LL JU ST FINISH IT WITH A SPRIG OF FRESH THYME.

THAT'S A BEAUTIFUL PRESENTATION, MARK.

THANK YOU.

I LOVE THE WAY THE RICE IS MOLDED AND THE PORK LOOKS DELICIOUS.

WELL, THANK YOU- YO U SHOULD TRY A PIECE.

I WILL I'D LOVE TO.

HMM.

THAT'S GOOD.

THAT MARINADE IS JUST LOVELY IN IT.

THANK YOU, MARK, FOR COMING.

IT WAS VERY KIND OF YOU.

IT'S MY PLEASURE.

WE'VE LEARNED A LOT.

THANK YOU.

BON APPETIT.