Braising is a cooking technique that involves searing meat and then cooking it slowly in a flavorful liquid. It is a great way to tenderize tough cuts of meat like tenderloin.
Choose the Right Cut
Tenderloin is a lean and tender cut of meat that is perfect for braising. It is often referred to as the “Filet Mignon” of pork or beef.
Season and Sear
Season the tenderloin with salt, pepper, and any other desired seasonings. Then, sear the meat in a hot pan with a bit of oil until it is browned on all sides.
Add Flavorful Liquid
Once the meat is seared, add your liquid of choice. This could be broth, wine, beer, or a combination of these. Make sure the liquid covers about half of the meat.
Slow Cook
Cover the pan and let the tenderloin simmer on low heat for a couple of hours, until it is fork-tender. The longer you cook it, the more tender it will become.
Add Vegetables and Herbs
About halfway through the cooking process, add in any vegetables and herbs you desire. This will enhance the flavor of the dish and add a pop of color.
Rest and Serve
Once the tenderloin is cooked to perfection, remove it from the pan and let it rest for a few minutes before slicing. Serve the braised tenderloin with the vegetables and pan juices on the side.
Conclusion
Braising is a simple and delicious way to cook tenderloin. By following these steps, you can savor the flavor of a perfectly braised tenderloin every time.