Grilled Pork Tenderloin with Mark Militello

[A DIVISION OF MARYLAND PUBLIC TELEVISION]

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 SOME 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 GUESS 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 BIT ABOUT THE VARIATION

AS WE GO THROUGH 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 THOUGH AND THEY...

YOU CAN GET THEM ANYWHERE, WHICH IS NICE.

AH HA.

AND HAVE JUST A GREAT FLAVOR

AND THEY SEEM TO HOLD THEIR MOISTURE.

THEY TEND NOT TO DRY OUT TOO MUCH.

WE'RE GOING TO BEGIN BY TRIMMING THIS.

WE'RE GOING TO TAKE THE SILVER SKIN OFF

WITH A SHARP BONING KNIFE.

THEY REALLY COME ALL TRIMMED

EXCEPT FOR THAT, DON'T THEY?

RIGHT.

WHAT DOES ONE OF THOSE WEIGH ABOUT?

I'D SAY THIS ONE WEIGHS

ANYWHERE ABOUT EIGHT TO TEN OUNCES.UM HMM.

REMOVE ALL OF THE TOUGH SINEW.UM HMM.

IS THE SKIN TOUGH?

SILVER SKIN IS VERY TOUGH.

OH.

I THINK WE'RE PRETTY CLEAN HERE.

THAT LOOKS VERY NICE.

AND I FINISHED TRIMMING THE 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 MARINADE OR OUR JERK PASTE

BY CRUSHING A LITTLE BIT OF NUTMEG.

AND WE'RE GOING TO PLACE 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?

THIS IS A LITTLE BIT OF ALLSPICE

A TEASPOON.YEAH.

AND WE'RE GOING TO TAKE A STICK OF CINNAMON

AND AGAIN, BREAK THIS UP A LITTLE BIT.UM HMM.

I THINK I'VE FOUND

THAT WHEN YOU GO TO GRIND THE CINNAMON

IF IT'S NOT BROKEN UP

THE BLADE WILL HAVE A TENDENCY TO BREAK.

AND WE'RE JUST GOING TO TOAST THESE

FOR ABOUT A MINUTE AND A HALF.

YOU'LL BE ABLE TO SMELL 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 BECOME QUITE WARM.

AND YOU CAN REALLY SMELL THAT AROMA COMING OUT.

THAT'S A GOOD IDEA.

WE NOW GO RIGHT INTO OUR COFFEE OR SPICE GRINDER.

AND FINELY GRIND THESE.

(grinding)

YOU CAN SEE EVEN HOW THAT THE OILS

CAUSES THESE SPICES

TO ALMOST STICK A LITTLE BIT 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 RESERVE THAT.

THEN WE'LL BEGIN THE REST 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 TABLESPOON OF FRESH GINGER.

YOU USE A LOT OF GINGER, MARK.

A LITTLE BIT.

YEAH, THAT'S NICE.

WE CAN ADD OUR SPICES.

WE HAVE OUR FRESH THYME.

THAT'S ABOUT A QUARTER OF A CUP.

I PUT ABOUT A QUARTER OF A CUP.

LIGHTLY PRESSED DOWN AS THEY SAY?

LIGHTLY PRESSED.

AND WE'RE GOING TO BEGIN TO PULSE THIS.

AND NEXT WE'RE GOING TO ADD

ABOUT ONE SCOTCH BONNET CHILE.

THESE ARE VERY HOT.

THOSE ARE REALLY...

AND THE HEAT VARIES QUITE A BIT FROM CHILE TO CHILE.

BUT I'M GOING TO, THESE ARE EXTREMELY HOT

SO I'M GOING TO PULL THE SEEDS OUT OF THIS ONE.

HOW HOT IS THIS ON THE RICHTER SCALE.

THIS IS ONE OF THE HOTTEST CHILES AVAILABLE.IT IS?

AND YOU'VE GOT ONE WHOLE CHILE IN THERE.

WE'RE GOING TO ADD ONE WHOLE CHILE.WOW.

OKAY, AGAIN, PULSE THIS A LITTLE BIT.

WE'RE THEN GOING TO BEGIN

TO ADD OUR LIQUID INGREDIENTS

WHICH WE'RE GOING TO BEGIN WITH SEVILLE ORANGE JUICE

OR SOUR ORANGE JUICE.

DOES THAT GROW DOWN WHERE YOU ARE?

THESE GROW IN FLORIDA AND THEY'RE PICKED.

I DON'T KNOW THEM AT ALL.

IT'S A VERY UGLY ORANGE.

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

VERY TART AND IT'S USED QUITE OFTEN IN MARINADES

WITH FRESH SUCKLING PIG AND CUMIN.

AS AN ALTERNATIVE

YOU'LL BE ABLE TO USE FRESH 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 BEGIN 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 HAND CHOPPED

ALL BY HAND.

AH.

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

THAT WAS ONLY ABOUT A TABLESPOON, I THINK.

A COUPLE TABLESPOONS.YEAH.

AND WE'RE GOING TO FINISH THIS

WITH JUST A LITTLE 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 SMALL AMOUNT OF THIS OH, I SEE.

SO THAT AFTERWARDS IF YOU WANTED TO

AGAIN, BASTE AS YOU'RE COOKING OR A LITTLE AS A DIP.

IT'S BETTER TO HAVE MORE THAN LESS.

RIGHT.

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 LITTLE TASTE HERE.

IS THAT GOING TO BLOW YOUR HEAD OFF?

IT'S A LITTLE SPICY.

AND IT CATCHES YOU ON THE END.

MMM.

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

A LITTLE FLAVOR OF THE SUGAR.

AND WE THEN WILL POUR THIS OVER THE TENDERLOINS.

THAT'S A LOVELY MARINADE.

COVER THESE.

MAKE SURE THEY'RE WELL COVERED.

HOW LONG SHOULD THEY MARINATE?

THESE SIT FOR ABOUT...

THEY'RE BEST WHEN THEY SIT FOR 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 BIT 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 SET THESE ASIDE AGAIN

WRAP THEM, COVER THEM

THEN PLACE THEM IN THE REFRIGERATOR FOR FOUR TO SIX HOURS.

HERE

PREPARE OUR PUMPKIN RICE

USING A CALABAZA OR A WEST INDIAN PUMPKIN.

OH.

WHAT'S THE DIFFERENCE

BETWEEN A PUMPKIN AND A SQUASH?

DO WE KNOW?

I DON'T THINK WE DO.

THIS AH...

IT'S BEAUTIFUL.

THIS DIFFERS FROM YOUR NORMAL PUMPKIN

IN THE SENSE OF THE WATER CONTENT.

THESE ARE CONSIDERED TO BE THE FIRMER AND DRIER.

THESE PUMPKINS ARE THE BETTER QUALITY.

YES THAT IS TOUGH, ISN'T IT?

TEXTURE-WISE IT IS VERY MUCH LIKE A SQUASH.UM HMM.

WHAT WE DO WITH THIS IS

WE PEEL IT, REMOVE THE SEEDS.YEAH.

AND DICE IT UP.

AND DICE IT.

COULD YOU USE ANOTHER KIND OF PUMPKIN?

OR IT GETS KIND OF MUSHY?

I THINK IT'LL GET MUSHY.

BUT I THINK A GOOD SUBSTITUTE

WOULD BE SOMETHING LIKE A BUTTERNUT SQUASH POSSIBLY.

YEAH, UM HMM.

AND WE'RE GOING TO BLANCH THIS

OR PARBOIL IT IN A LITTLE BIT 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 COUPLE CUPS OF PUMPKIN.YEAH.

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

I SEE THAT OUR PUMPKIN 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 TWO THIRDS OF IT HERE

AND REFRESH IT IN AN ICE BATH

SO THAT IT DOES STOP THE COOKING.

AND THEN, TOWARDS THE END WHEN THE RICE IS COOKED

THEN WE'LL FOLD THIS BACK INTO 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 HANDHELD MIXER HERE

AND PUREE THE PUMPKIN INTO THE STOCK

BEING CAREFUL NOT 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 MEASURE THIS.

AND WE SHOULD END UP WITH ABOUT THREE CUPS.

EXACTLY.

EXACTLY.

NOW TO BEGIN THE RICE.

I'M GOING TO TAKE OUR BUTTER.

THAT'S ABOUT TWO TABLESPOONS?

RIGHT.

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?

YES.

I'M GOING TO SAUTE 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 WITH THE PUMPKIN FLAVOR.AH HA.

WE'RE GOING TO ADD OUR RICE.

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?

RIGHT.

HOW DO YOU HAPPEN TO BE USING THIS RICE?

IT WORKS VERY WELL FOR US AND IT RETAINS SOME TEXTURE.UM HMM.

ONCE YOUR RICE IS COATED WITH THE BUTTER

WE ADD OUR STOCK.

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

UM HMM.

AND ONCE THIS COMES UP TO A BOIL

WE THEN WILL REDUCE THE HEAT, COVER IT

AND LET IT JUST BARELY 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 RICE IS COOKING

WE'RE GOING TO BEGIN OUR TAMARIND SAUCE

WHICH IS HERE YOU HAVE YOUR TAMARIND PODS.

KIND OF A SWEET AND 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 THIS OUTER SHELL OR BARK

AND YOU END UP HERE WITH THE SEED AND YOUR PULP.AH HA.

A VERY ACIDIC, VERY, VERY TART FRUIT.UM HMM.

NOW WE TAKE THESE AND WE WILL COVER THEM

WITH A LITTLE BIT OF WATER AND SIMMER THEM.

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

HOW LONG HAVE THOSE BEEN SIMMERING NOW?

THEY NEED TO SIMMER ANYWHERE FROM 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 BEGIN TO PASS THIS PULP.

IT'S A LITTLE BIT DIFFICULT.YEAH.

BUT THESE SEEDS TEND TO BE A LITTLE BIT LARGE.

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

WITH A LITTLE MUSCLE.YEAP.

AND YOU NEED TO SCRAPE THE PULPYEAH.

OFF THE BOTTOM.

AND YOU USE ALL THE LIQUID THAT...

I'M GOING TO USE A LITTLE 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 LITTLE BIT OF IT IN THE SAUCE.

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

AND A LITTLE BIT 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?

BUT YOU PREFER IT FRESH.

IT COMES...

THIS FRESH HAS SUCH A DIFFERENT TASTE.

AH.

THE BLOCKS OR THE PASTE

IT HAS ALMOST AN OLD BITTER KIND OF TASTE

WHERE THIS IS... AND THIS IS FRESH.

VERY FRESH AND REFRESHING.

OH.

WE CAN GET THESE PODS AND EVERYTHING I PRESUME?

SURE.

I GUESS YOU GO TO ASIAN MARKETS?

ASIAN MARKETS CARRY THEM QUITE OFTEN.YEAH.

AND A LOT OF THE LATIN MARKETS TOO.UM HMM.

AND HERE WE HAVE TAMARIND PULP THERE.

TO BEGIN THE SAUCE, I'M GOING 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 LESS OF VINEGAR.

I CAN FEEL IT GASTRIQUE-ING MY THROAT.

UM HMM.

THIS IS

YOU'RE MAKING

A DUCK A L'ORANGE.

RIGHT.

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 CLOSE TO THREE QUARTERS.UM HMM.

DOES IT HAVE TO CARAMELIZE?

WE WON'T CARAMELIZE THIS TOO DARK.

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

ALMOST.

YOU REALLY HAVE TO WATCH IT VERY CAREFULLY

FROM NOW ON, DON'T YOU?

YOU CAN, AND IT WILL 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 USE A VEAL.

REMEMBER THAT WHEN YOU ADD THIS STOCK

THAT THE SUGAR AND THE VINEGAR MIXTURE IS QUITE HOT.

SO YOU NEED TO ADD IT SLOWLYYEAH.

AND JUST TO BE CAREFUL.

YO

LEAP UP AND BURN YOU.

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

WE'RE GOING TO ADD A LITTLE BIT 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 BRING THIS TO A SIMMER

AND REDUCE IT JUST 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 RICE OFF THE STOVE

A COUPLE MINUTES AHEAD OF TIME.

AND JUST, TO LET IT FINISH ITS STEAMING.

BUT YOU CAN TELL THAT THE RICE IS DONE

WHEN IT'S NICE AND TENDER

AND ALL OF YOUR WATER HAS 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 OFF A LITTLE BIT EARLY.

WELL, THAT'S JUST TENDER.

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

THIS CAN BE DONE AHEAD OF TIME.UM HMM.

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

WHICH IT HOLDS UP WELL.

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

AND WE'RE GOING TO DRAIN THE PUMPKIN

THAT WE HAVE 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 THE 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 JUST ABOUT READY.

I'LL ADD A PINCH MORE SALT.

I'M GOING TO ADD SOME GREEN ONIONS

SOME SCALLION THAT WE'VE CUT ON THE BIAS.

OH MARK,

PRETTY DISH, ISN'T IT?

UM HMM.

AND THIS WILL CONTINUE.

IT'S STILL A LITTLE MOIST.

THE STEAM WILL CONTINUE TO COOK AND EVAPORATE

AND THEN IT'LL DRY OUT A LITTLE BIT.YEAH.

AND THE ONE LAST THING, IF YOU'D LIKE

I LIKE TO USE JUST A LITTLE BIT OF BUTTER AT THE END.

GIVE IT JUST A LITTLE 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 SERVE 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.

THANK YOU.

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

FINISH ITS STEAMING, LET 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 LOINS 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 POINT 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 ABOUT 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 THE 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.

HOW'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 VERY WELL.

I'LL SET THIS ASIDE.

I FOUND THE BEST WAY

IS JUST TO TAP THE SIDE OF THE CHINOIS

AND YOUR SAUCE COMES 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 FOR STOCKS TOO.

NOW, WE'RE GOING TO BEGIN 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 JUST A LITTLE BIT.

OH, YOU'RE GOING TO MAKE IT FANCY.

PLACE IT IN THE 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 THAT ON, THE PLATE.

OH, THAT'S PRETTY, YES.

OKAY, AND SLICE THE PORK.

YOU CAN SEE THE GRAIN OF THE PORK

WHEN WE CUT THIS WE WANT TO CUT IT AGAINST THE GRAIN.

WHICH YOU CAN SEE IT KIND 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.

THERE WE GO.

AND THEN WE'LL FINISH IT

WITH A LITTLE BIT OF THE TAMARIND SAUCE

VERY LIGHT.

NOT VERY MUCH, JUST A LITTLE.

THE PORK HAS SO MUCH FLAVOR FROM...YEAH.

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

THEN WE'LL JUST 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- YOU 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.