【豚ヒレロースト】柔らかく仕上げるプロの作り方！パサパサしないしっとりレシピ！人気のヒレ肉をさらに美味しく調理！

Introducing our "Roasted Pork Tenderloin" recipe, which is moist and tender. Tenderloin meat is often thought to be difficult to cook, but by slowly cooking it in three batches over low heat, it becomes soft and juicy all the way through! Topped with a savory butter and soy sauce sauce, it's a treat that pairs perfectly with white wine. The key is to cook it slowly over low heat, carefully resting it in aluminum foil. Enjoy a restaurant-quality dish at home. [📝Recipe Details↴↴] https://doi-hidemiki.com/pork-tenderl... ***************************************** [Table of Contents] 00:00 Start 00:20 Pork Tenderloin Preparation 02:03 Vegetable Preparation 02:48 First Cooking 04:05 Second Cooking 05:18 Third Cooking (Arosé) 06:20 Sauce 07:55 Cutting 08:51 Serving ***************************************** Cooking Time⇒⏰Approx. 60 minutes [Ingredients] (Servings 1) 200g Pork Tenderloin 2 pinches of Salt 2 Tablespoons Vegetable Oil 1 Tablespoon Olive Oil 20g Unsalted Butter Butter and Soy Sauce Sauce 1 clove Garlic 20g Unsalted Butter 1 teaspoon Olive Oil 2 Tablespoons White Wine 1 Tablespoon Dark Soy Sauce 1 Tablespoon Mirin 5g Parsley [Directions] Preparation: Remove the pork tenderloin from the refrigerator 30 minutes before cooking and let it come to room temperature. Return 1. Remove excess sinew and pat dry. 2. Tie the pork in four places with string (enough room to fit one finger), then sprinkle two pinches of salt all over. 3. Thinly slice the garlic and finely chop the parsley. 4. First Bake: Add salad oil to a frying pan and cook over low heat for about 4 minutes until golden brown. 5. Remove to a tray, cover with aluminum foil, and let rest for 4 minutes. 6. Second Bake: Wipe out the frying pan, add salad oil, and cook over low heat until well-seared (4-5 minutes). 7. Remove to a tray, cover with aluminum foil, and let rest for 4 minutes. 8. Third Bake: Wipe out the frying pan, add butter and olive oil, and cook over low heat. 9. Return the pork and cook, drizzling with melted butter with a spoon (about 1 minute). 10. Check the heat with a core thermometer (aim for about 55°C). Remove to a tray, cover with aluminum foil, and let rest. ⑪ Make the sauce: Add butter and garlic to the same frying pan and heat. ⑫ Add olive oil, white wine, soy sauce, mirin, and parsley and simmer until thickened. ⑬ Remove the strings, cut into pieces, and serve with the sauce. [Tips] ✔ Cook over low heat in three stages: By slowly cooking the meat, it will become moist, tender, and develop a beautiful rosé color. ✔ Resting time is important: By resting the meat for the same amount of time as the cooking time, you can reduce the amount of excess meat. The heat cooks the meat thoroughly and evenly distributes the juices. ✔Sauce: Butter soy sauce is a versatile sauce that can be used on both beef and chicken. ✔The ideal core temperature is 55°C at the end, then 65°C after resting. ***************************************** [Cooking Series]    • 肉料理      / playlists   t?list=PLyrnH_YMuJFDk89vpVUS57jHC2zg5uPLK    • 魚介料理      • お米料理      • パスタ/麺料理/パン      • デザート   ***************************************** [Summary of Various Social Media] https://lit.link/HIDE ***************************************** I run a small restaurant! For more information about the restaurant "Hitsuzen," please click here: https://doi-hidemiki.com/hitsuzen/ ***************************************** [DOI: Profile] ◆ Chef (JSA Certified Sommelier) in his 40s ◆ Trained at a creative cuisine restaurant for 4 years ◆ Eight years of management experience at a major restaurant ◆ Restaurant "Hitsuzen" opened in 2014, celebrating its 9th anniversary. ◆ Hobbies: Cooking, wine, movies, reading ***************************************** [Thank you for watching! Please subscribe]    / @doi_chef   ***************************************** For business inquiries, please contact the following email address: [email protected] ***************************************** As an Amazon Associate, this media earns income from qualifying sales. ***************************************** #PorkTenderloin #Tender #Professional #DOI_Chef