Be forewarned – the scent of this glaze is incredibly evocative, and it will literally fill your house with a divine smell that may bring the neighbors knocking. The recipe is from our friends at Park Place Restaurant, where we are hosting our first tasting dinner, and a variation of this glaze will be featured on the menu. It is one of those recipes that will forever be in your repertoire, as it is easy to craft and very memorable.
3 medium-sized pork tenderloins (about 3 lbs)
For the cooking liquid/glaze:
6 cups chicken stock
3 cups rice wine vinegar
3 cups honey
½ cup soy sauce
1 teaspoon Thai chili paste
Heat oven to 375º F.
For the cooking liquid:
Mix ingredients thoroughly in a large bowl and add to a deep baking pan. Submerge tenderloins and cook until very tender, until they reach 160º F. Remove from oven and set tenderloins aside, covered with foil in a warm place.
[Chef’s Note: We used a commercial red Thai chili paste for this recipe, which can be readily found in Asian markets or the specialty section of your grocery store.]
For the glaze:
Strain the cooking liquid through a mesh sieve into a wide pot. Cook on a very low flame until reduced to a thick syrup, about 25-30 minutes.
Preheat broiler or grill.
Coat tenderloins with glaze and place under broiler or on grill for about 4 minutes on each side, or until internal temperature is 170º F. Remove from heat and tent with foil for 10 minutes before serving.
[Chef’s Note: When reducing your cooking liquid, it is very important to let it simmer on a low flame, as you do not want to burn the sugars or the glaze will be bitter. In order to speed up the process, it is best to use the widest, most shallow pot you have. This creates more surface area for evaporation, which is how the liquid becomes reduced to a syrupy consistency.
You can also make the cooking liquid by itself (without cooking the tenderloins) and store it for up to a week in the refrigerator. It would be equally lovely on chicken, meat, or other pork cuts.]
Copyright © 2006 Park Place Restaurant. All rights reserved. Reprinted with permission.