Tiny Bites: Pan Searing Pork Tenderloin

As I progress through the Online Cooking School at Rouxbe.com, I'll share video clips of my homework assignments. This one discusses some of the indicators you can use to control the heat throughout the pan searing process (extrapolated from the pan frying lesson on Rouxbe.com -- thanks, Joe, for the clarification!).

Read the full post on my food blog: http://tinybites.ca/2008/09/30/rouxbe-cooking-school-series-lessons-for-the-f...

Please excuse the Sunday football soundtrack that you hear in the background. You can't escape it in my household =)

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• searing
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[horcubee]

Hi Joe,

Thanks for making the distinction between frying and searing. I was able to apply much of the techniques discussed in the pan frying lesson of the Online Cooking School despite finishing this tenderloin in the oven (as you had surmised).

I better make a few updates to the blog post that will publish tomorrow morning, as it's peppered with references to frying! =)

[basslightning1]

geez,  thanks a bunch ,, now i'm hungry, :)

[joepgirard]

Couple of notes Karen,

What you are doing here is called pan searing. Pan frying is when you cook smaller pieces of meat or fish all the way through in the pan. Larger pieces are most often pan seared, then finished in the oven.

Temperature and sizzle were perfect. Nice work. And many enjoy pork a bit underdone. 165/170 is well done and the most food safe of course, but most restaurants will cook this leaving a bit of pink (150ish, some less). Don't forget to rest :) Keep up the great work.