Good Eats (1999–2012): Season 13, Episode 4 - Tender Is the Pork - full transcript

THE FRENCH GASTRONOME
JEAN ANTHELME BRILLAT‐SAVARIN

FAMOUSLY WROTE,
"TELL ME WHAT YOU EAT
AND I'LL TELL YOU WHAT YOU ARE."

WELL, SOMEWHERE ALONG THE LINE
THE QUOTE HAS BEEN TWISTED

INTO "YOU ARE WHAT YOU EAT,"

WHICH REALLY ISN'T THE SAME
THING AT ALL.

STILL, WOULDN'T IT BE
INTERESTING IF WE DID BECOME
WHAT WE ATE THE MOST?

JUST AS I FEARED.

OVER THE LAST FEW DECADES,
OUR CULTURE FIXATED ON FAST,
CHEAP, LOW‐FAT CONVENIENT MEAT,

HAS COME TO RELY MORE AND MORE
ON GALLUS DOMESTICUS ,

IT'S LIKE THE MOVIE
"SOYLENT GREEN,"

ONLY WITH, YOU KNOW, CHICKENS
INSTEAD OF... YOU KNOW.



AND WE NEED TO FIND AN
ALTERNATIVE,
ANTIDOTE IF YOU WILL,

BEFORE IT'S TOO LATE.

LET US CONSIDER THE MOST POPULAR
CUT OF THIS CRITTER.

THE BREAST.

IT CONTAINS A HIGH PERCENTAGE OF
FAST TWITCH MUSCULATURE,

WHICH IS PRIMARILY ANAEROBIC,

AND THEREFORE IT LACKS
HEMOGLOBIN,

AND THEREFORE IT IS LIGHT
IN COLOR.

SINCE THESE MUSCLES DON'T WORK
VERY OFTEN, IF EVER,

THERE ISN'T MUCH
CONNECTIVE TISSUE,

HENCE IT IS TENDER.

AND SINCE POULTRY SCIENTISTS,
GENETICISTS, AND FEED ENGINEERS

HAVE WHITTLED AWAY AT ITS
FAT CONTENT,

UNTIL IT'S ON PAR WITH,
I DON'T KNOW, AN UNDERFED
RUSSIAN SUPERMODEL,



IT'S... WELL, IT'S ABOUT AS LEAN
AS LEAN GETS.

NOW HOW DO YOU REPLACE THIS?

WELL, LET'S CONSIDER
THE BEEF CRITTER.

IT'S MIGHTY TASTY, BUT WITH AN
AVERAGE FEED CONVERSION RATIO OF
5.5 TO 1,

AND AVERAGE FAT CONTENT OF
ABOUT 20 PERCENT,

AND AN AVERAGE COOK TIME OF
WELL OVER TWO HOURS

FOR SAY, A 4 TO 5 POUND ROAST,

THIS IS NOT EXACTLY
A REPLACEMENT FOR CHICKEN,
NOW IS IT?

THE PROFILE JUST DOESN'T MATCH.

BUT THEN, LET US CONSIDER
THE PIG.

ALTHOUGH MANY OF THE CUTS
FOUND HEREIN REQUIRE EITHER

LONG COOKING TIMES
OR MECHANICAL TENDERIZATION,

UM, THERE'S ONE PARTICULAR
MUSCLE IN HERE,

OR RATHER TWO PER PIG,
THAT RIVALS THE CHICKEN BREAST

FOR CONVENIENCE, FLAVOR,
AND FAT CONTENT.

IT IS THE TENDERLOIN.

AND WHAT I LIKE ABOUT IT BEST
IS THAT IT DOESN'T TASTE A BIT
LIKE CHICKEN,

WHICH CERTAINLY QUALIFIES IT
AS...

♪

EVERYBODY SAY HI TO WILBUR.

NOW THE PARTICULAR PIECES THAT
WE HOPE TO HARVEST FROM WILBUR

ARE BURIED DEEP WITHIN HIS
NEARLY ENTIRELY EDIBLE CHASSIS,

BUT THAT DOESN'T MEAN THAT
THEY'RE HARD TO GET TO.

IN FACT, WHEN A COMMERCIAL HOG
IS... DISPATCHED,

IT IS GENERALLY SPLIT
RIGHT DOWN THE MIDDLE.

OF COURSE, THERE'S A LOT MORE
KIND OF STUFF IN THERE
AT THE TIME.

BUT THIS IS PRETTY GOOD.

YOU CAN SEE WE'VE GOT
THE RIBS, AND THE SPINE.

AND YOU'LL NOTICE,
LODGED RIGHT ALONG THE INSIDE
OF THE RIBCAGE,

NEXT TO THE SPINE,
ARE THESE TWO BEAUTIFUL
LITTLE TUBES OF MEAT,

ONE ON EITHER SIDE,
THESE ARE THE TENDERLOINS.

AND THEIR CONVENIENT PLACEMENT
IS, AS FAR AS I'M CONCERNED,

PROOF POSITIVE THAT
WE WERE MEANT TO EAT THEM.

NOW AS ONE MOVES INTO
THE MEAT MARKET ARENA,

YOU'RE GONNA QUICKLY NOTE THAT
A GREAT MANY TENDERLOINS

COME FROM THE PROCESSOR
IN THESE HEAVY BAGS
CALLED CRYOBAGS.

THERE'S ALWAYS TWO
WHOLE TENDERLOINS IN THERE

ALONG WITH A GOOD AMOUNT
OF LIQUID.

THEY ARE HERMETICALLY SEALED

AND SO THEY HAVE A VERY LONG
SHELF LIFE.

I'VE KEPT ONE OF THESE VIABLE
IN THE CHILL CHEST

FOR WELL OVER TWO WHOLE WEEKS.

BUT BEWARE,

MANY SUCH SACKS...
CONTAIN ENHANCED PORK.

YOU MAY FIND YOUR TENDERLOIN
FLOATING IN A SPECKLED SOLUTION

WHICH COULD CONTAIN,
OH, I DON'T KNOW,

POTASSIUM LACTATE,
SODIUM DIACETATE,

SODIUM PHOSPHATES...

YUM!

SO WHY IS SO MUCH TENDERLOIN
PACKED IN JUST SUCH A PICKLE?

THE TENDERLOIN COOKS
VERY QUICKLY

AND CAN DRY IT OUT
EVEN QUICKER.

SO LIQUID ENHANCERS INJECTED
INTO THE MEAT

CAN HELP MAKE UP FOR THAT.

SO IN OTHER WORDS, WE BREED
MOST OF THE JUICY, FLAVOR,
GOODNESS OUT OF THE PIG,

AND THEN RE‐INJECT IT WITH
A SALTY SOLUTION?

SOME FOLKS ARE JUST HAPPY
IT'S NOT FAT.

WELL, I MAY NOT CARE FOR
THE IDEA OF PORK ENHANCEMENT
WASHINGTON, D. C., STYLE,

BUT ON THE PLATE I THINK
IT'S A PRETTY GOOD IDEA.

BUT EVERY GOOD COOK SHOULD KNOW
THAT ENHANCEMENT STARTS
IN THE HOME.

SO I'M JUST GONNA TAKE
ONE OF THESE BAD BOYS WITH ME.

OH, HOW DO YOU LIKE YOURS?

BEST CUT FOR A FAST WEEKNIGHT
GRILL SESSION.

COULDN'T HAVE SAID IT BETTER
MYSELF.

BEFORE WE GET INTO
HOME ENHANCEMENT,

WE NEED TO DO A WEE, WEE, WEE
LITTLE BIT OF BUTCHERY.

TENDERLOIN CONTAINS NO BONES,
NO GRISTLE,

AND NO REAL FAT TO MENTION.

BUT THERE IS A SMALL LITTLE
STRIP OF NON‐DIGESTIBLE
RETICULATE

CALLED THE SILVERSKIN HERE
KIND OF SHEATHING THE MUSCLE.

AND THAT HAS GOT TO GO.

SO INSERT THE END OF A NARROW
BONING KNIFE, OR PARING KNIFE,
AWAY FROM YOU.

AND KIND OF SLIDE IT ENOUGH
TO GET YOUR FINGER IN,

AND THEN PULL AND KIND OF SLIDE.

TRY NOT TO SAW BACK AND FORTH
TOO MUCH.

THEN TURN, HOLD THE SKIN,
AND GO THE OTHER WAY.

NOTICE I'M KIND OF WIGGLING
THAT SILVERSKIN.

ONCE YOU'VE GOT ALL OF THIS OFF,

THEN YOU CAN CONTEMPLATE
THE ENHANCEMENT OPTIONS.

WHEN IT COMES TO MEAT
FLAVOR ENHANCEMENT,

THERE ARE THREE STANDARD
SCENARIOS TO CONSIDER ‐‐

DRY RUBS ARE SUPER‐CHARGED
SURFACE SEASONINGS,

EITHER DREDGED, SPRINKLED,
OR RUBBED ONTO THE SURFACE
OF THE MEAT,

MERE MOMENTS BEFORE THE HEAT IS
INTRODUCED.

THIS CREATES A NICE,
TASTY CRUST.

BRINES ARE SIMPLE OR COMPLEX
SALT SOLUTIONS,

CAPABLE OF INITIATING CHANGES
IN THE STRUCTURE OF THE MEAT
VIA OSMOTIC ACTION.

WE OFTEN EMPLOY BRINES
TO PREVENT BIGGER HUNKS OF
CRITTER

FROM DRYING OUT DURING
LONG PERIODS IN THE OVEN.

THEN WE HAVE MARINADES.

NOW NOT EVERYONE AGREES ON
THE TECHNICAL DIFFERENCES
BETWEEN A BRINE AND MARINADE.

BUT IN MY BOOK,
THE DELINEATION IS SIMPLE

BECAUSE THE DEFINING
CHARACTERISTIC OF A MARINADE

IS ACIDITY.

OKAY, ACIDS TURN TASTEBUDS
AND SALIVA GLANDS UP TO ELEVEN.

AND THAT CAN BE
A VERY GOOD THING.

♪

ALL RIGHT, IF YOU HAVE
A PORK TENDERLOIN DESTINED
FOR THE GRILL,

AS FAR AS I'M CONCERNED,
THIS IS THE ONLY MARINADE
YOU'LL NEED.

I BUILD IT IN AN 8‐OUNCE JAR

'CAUSE WE DON'T NEED A LOT,
IT'S POTENT STUFF.

IT BEGINS WITH 1/2 CUP
OF LIME JUICE FOR ACID,

AND YES, IT'S GOTTA BE
FRESH SQUEEZED.

NOW BEFORE SQUEEZING SAID LIMES,
YOU'RE GONNA NEED FOUR
TO GET YOUR 1/2 CUP,

FINELY GRATE THE ZEST OF
JUST ONE OF THEM,

AND TOSS THAT INTO THE MIX.

NOW TO BALANCE SOME OF THAT SOUR
WE'LL NEED SOME SWEETNESS

IN THE FORM OF 1/4 CUP OF HONEY.

LIGHTER VARIETIES ARE BETTER
THAN DARKER VARIETIES.

1 1/2 TEASPOONS OF KOSHER SALT
WILL LEND A BRINEY BITE.

AND ALSO GIVE OUR MARINADE
A CHEMICAL, WELL, ADVANTAGE

THAT WE'LL GET INTO LATER.

SOME ADDITIONAL FLAVOR
WILL COME FROM
1/2 TEASPOON OF GARLIC POWDER,

WHICH I PREFER TO
THE RAW INGREDIENT

BECAUSE IT DISPERSES MORE EASILY
IN THE MARINADE.

PUT ON THE LID
AND JUST GIVE THAT A GOOD SHAKE

TO COMBINE.

THERE, NOW I AM GOING TO PUT
HALF OF THIS INTO A ZIP TOP BAG.

GALLON SIZE.

ALONG WITH OUR TRIMMED
PORK TENDERLOIN.

THE REST OF IT WE WILL RESERVE
FOR LATER USE.

NOW LAST,
BUT BY NO MEANS LEAST,
A LITTLE HEAT.

I HAVE HERE ONE CHIPOTLE CHILE.

THIS WAS CANNED IN ADOBO SAUCE
AND I SIMPLY FINELY DICED IT.

NOW THAT GOES IN,
WE GIVE IT A NICE LITTLE MASSAGE
AROUND THE MEAT.

AND SEAL...
REMOVING AS MUCH AIR
AS POSSIBLE.

NOW IN AS LITTLE AS SIX HOURS
WE WILL HAVE POSITIVE EFFECT,

BUT 24, WELL, THAT'LL GIVE US
A WHOLE NEW PIECE OF MEAT.

WHAT DOES A MARINADE
ACTUALLY DO?

WELL, LET ME TELL YOU
WHAT IT DOESN'T DO.

IT DOESN'T TENDERIZE.

EVEN IF MARINADES COULD
PENETRATE BIG HUNKS OF MEAT

ENOUGH TO REACH TOUGH
INNER FIBERS ‐‐
AND THEY CAN'T ‐‐

IT WOULD TAKE DAYS
OR MAYBE WEEKS FOR THE WORK
TO BE DONE.

AND YET, EVEN A RELATIVELY
SHORT SOAK IN OUR MARINADE

IS GONNA MAKE A DIFFERENCE.

HERE'S WHY ‐‐

NOW LET'S SAY FOR A MINUTE
THIS WINE BOTTLE IS OUR MEAT.

NOW IT CAN FLOAT IN
THIS BIG BUCKET OF FLAVOR
ALL DAY

WITHOUT TAKING IN
VERY MUCH AT ALL.

BUT THE SALT IN OUR MARINADE
EFFECTS THE PROTEINS
AT THE SURFACE,

A PROCESS CALLED SOLUBLIZATION,

SO THAT THE SPACE
BETWEEN THE MEAT FIBERS
KIND OF OPENS UP,

THUS ALLOWING FOR
BETTER ABSORPTION.

OR WHAT THE MEAT INDUSTRY CALLS
PICK‐UP.

NOW ONCE IT'S IN, THE ACID
WEAKENS THE PROTEINS

SO THEY CAN BETTER BIND
WITH THE LIQUID,

THUS INCREASING THE MEAT'S WHC,
OR WATER HOLDING CAPACITY.

THEN IN THE COUP DE GRACE,
THE SALT SWELLS OUTER FIBERS,

EVENTUALLY SEALING THEM
SO THE MOISTURE IS IN ESSENCE
LOCKED INSIDE.

THE RESULT ‐‐ A FLAVOR‐LOADED
PIECE OF MEAT THAT'S

LESS LIKELY TO DRY
DURING COOKING.

DUE TO ITS SIZE, SHAPE,
AND GENERAL LACK OF
CONNECTIVE TISSUE,

PORK TENDERLOIN COOKS
CURIOUSLY QUICKLY.

IT ALSO HAS THE ANNOYING HABIT
OF DRYING OUT VERY QUICKLY.

TO ME, THAT AUTOMATICALLY
POINTS TO COOKING
VERY, VERY QUICKLY

OVER THE HIGHEST HEAT THAT
WE CAN POSSIBLY MUSTER.

AND THAT MEANS WE WILL BE
TURNING TO THE CARBONACEOUS
REMAINS OF HARDWOOD

PARTIALLY COMBUSTED IN
A LOW‐OXYGEN ENVIRONMENT,
I. E., CHARCOAL.

NATURAL CHUNK CHARCOAL.

NO PRESERVATIVES,
NO BUFFERS, NO FUNNY BUSINESS.

YOU'RE GONNA NEED
4 1/2 POUNDS OF IT

AND YEAH, I REALLY DO
WEIGH IT

BECAUSE IT'S DIFFICULT TO
MEASURE VOLUMETRICALLY.

BUT IF YOU WANNA EYEBALL IT
JUST GO WITH ONE LARGE
CHIMNEY, SUCH AS THIS.

AS FOR THE GRILL ITSELF,
WELL, ANYTHING WITH A GRATE
AND A LID WILL DO,

BUT I'M PARTIAL TO
OLD FIREBALL, HERE.

BEEN WITH ME OVER A DECADE.

(sniffling)
IT'S A BEAUTIFUL RELATIONSHIP.

ANYWAY, AS FAR AS IGNITION GOES,

YOU MAY ESCHEW ANY
CHEMICAL AGENTS

AND SIMPLY RELY ON A COUPLE OF
SHEETS OF TODAY'S BAD NEWS.

TO MAKE IT BURN LONGER
I LIKE TO DRIZZLE ON

ABOUT A TEASPOON OF
VEGETABLE OIL, MAYBE TWO,

AND JUST WAD THAT UP GOOD
AND PUT UNDER THE CHIMNEY.

THERE, FIRE IT UP,
AND IT SHOULD BE READY TO GO
IN ABOUT 15 MINUTES.

NOW AS FOR OTHER GEAR,
WE ARE DEFINITELY GONNA WANT
TO HAVE ONE OF THESE AROUND.

ALWAYS A GOOD IDEA.

SOME HEAT‐PROOF GLOVES,
WHICH I GET AT MY LOCAL
FIREMAN SUPPLY STORE.

AND SOME LONG TONGS
FOR EASY MANIPULATION OF
THE MEAT.

SPEAKING OF...

ALL RIGHT, TIME TO EXTRACT
OUR TENDERLOIN,

WHICH YOU'LL NOTICE HAS
ABSORBED SOME OF THE 3 OUNCES
OF LIQUID THAT WE PLACED IT IN.

AND GO AHEAD
AND GET YOUR RESERVED MARINADE
WHILE YOU'RE AT IT.

THAT IS A GOOD HOT FIRE.

YOU CAN TELL BY THE GRAY
THAT'S RIGHT AROUND THE EDGES
OF THE CHARCOALS.

SO WE WILL CAREFULLY DUMP
AND...

YOU WANNA SPREAD THAT AROUND
A LITTLE BIT

JUST TO GET NICE EVEN COVERAGE.

YOU DON'T WANT ANY PILES
OR YOU'LL HAVE UNEVEN HEAT.

THERE, NOW THE GRILL GRATE,
YOU'LL APPLY THUSLY.

THERE WE GO.

AT THIS POINT, A LOT OF FOLKS
WOULD BE LUBING UP THE MEAT
TO KEEP IT FROM STICKING.

I DON'T LIKE THAT.

IF YOU'VE SPENT ANY TIME
AROUND A GRILLMAN
IN A RESTAURANT,

YOU'VE PROBABLY SEEN
ONE OF THESE.

IT'S JUST A SIDE TOWEL
WITH A LITTLE TWINE AROUND IT.

KEEP IT IN A CONTAINER WITH
A LITTLE BIT OF OIL

SO YOU CAN SWAB THE GRILL
THUSLY.

JUST GIVE IT A QUICK RUBDOWN,
THAT IS ALL THE LUBRICATION
THAT IS NEEDED,

BUT YOU WANNA MAKE SURE
THERE ISN'T SO MUCH OIL HERE

THAT THIS ALL BURSTS
INTO FLAMES.

THAT WOULD NOT NECESSARILY BE
A GOOD THING.

THERE, NOW WE'RE READY
FOR THE MEAT.

NO LUBRICATION ON THE MEAT,
THAT'S IMPORTANT.

AND RIGHT DOWN ON
THE HOTTEST PART OF THE FIRE.

REAPPLY THE COVER.

AND WE TIME 1 1/2 MINUTES.

♪

OKAY, 1 1/2 MINUTES IS UP.

SO GIVE YOUR TENDERLOIN
A QUARTER TURN.

THERE, NOW RE‐LID
AND WE WILL TIME ANOTHER
1 1/2 MINUTES.

THEN WE'RE GONNA ROLL
ANOTHER 90 DEGREES,

AND WE'RE GONNA KEEP THAT GOING

UNTIL WE'VE ACCUMULATED
12 MINUTES OF COOKING TIME.

BUT ACTUALLY WHAT'S MORE
IMPORTANT IS THAT IN THE END

WE'VE GOT TO HIT AN INTERNAL
TEMPERATURE OF 140 DEGREES.

OH LOOK, IT'S MY ATTORNEYS,
ITCHY AND TWITCHY.

I SEE YOU GUYS DRESSED
FOR GRILLING TODAY.

NICE, YOU LOOK, UH...
STUPID.

WHAT?

OH, YOU HAVE GOT TO BE
KIDDING ME!

THERE HAS NOT BEEN A CASE
OF TRICHINOSIS IN COMMERCIAL
PORK IN THIS COUNTRY

SINCE WELL...
YEAH, LOOK,
"WILD COUGAR MEAT."

COME ON, GUYS,
BESIDES TRICHINOSIS LARVAE
DIE OUT AT 137 DEGREES.

I WANT YOU TO LOOK AT THAT.

MY NEIGHBOR MCGREGOR
JUST PUT THAT FENCE IN

AND I'M PRETTY SURE HE'S ABOUT
AN INCH OVER THE LINE.

GO CHECK IT OUT,
GO ON!

NOW IN PREPARATION FOR LANDING
WE ARE GOING TO ACTUALLY
REST THE MEAT

IN A LITTLE KIND OF CANOE
MADE OUT OF ALUMINUM FOIL.

SO JUST TAKE A PIECE LIKE THIS,
FOLD IT OVER,

AND SEAL THE ENDS
SO IT LOOKS KINDA LIKE
A LITTLE DUGOUT, IF YOU WILL.

AND YOU WANNA MAKE SURE
THAT THE ENDS ARE RELATIVELY
WATERTIGHT.

THERE, NOTHING TO DO
BUT TURN AND TIME.

AH, THAT LOOKS GOOD.

A NICE CHAR,
BUT NOT TOO POMPEII LIKE.

AND WE ACTUALLY HAVE
A TEMPERATURE OF...

141 DEGREES,
WE ONLY MISSED IT BY
A DEGREE.

SO THAT IS GOOD.

NOW WE NEED TO GET THIS
INTO OUR LITTLE DUGOUT,
YOU REMEMBER THAT.

THAT GOES IN
AND WE'LL POUR ON
THE RESERVED MARINADE.

RIGHT ON TOP.

THERE, NOW JUST CRIMP THIS DOWN
TO MAKE A NICE TIGHT SEAL

AND WE'LL LET THIS SIT
FOR AT LEAST TEN MINUTES

BEFORE SERVING.

SOME SCIENCE TYPES MAY STILL
DEBATE THE MERITS OF
A PRE‐COOK MARINADE PERIOD...

BUT THE BENEFITS OF
A POST‐COOK SOAK

ARE LESS DEBATABLE.

THAT'S BECAUSE OF SOMETHING
CALLED CAPILLARY ACTION.

YOU SEE, HEAT DAMAGES
THE MEAT STRUCTURE
DURING COOKING,

CREATING TINY FISSURES
ALONG THE MEAT FIBERS.

AS THE MEAT COOLS
AND THE INTERIOR PRESSURE
DIMINISHES,

MANY OF THESE FISSURES WILL
AUTOMATICALLY TAKE IN
SURROUNDING LIQUID,

SUCH AS YOUR MARINADE.

THUS, WE CAN ACHIEVE
DEEPER FLAVOR PENETRATION

AFTER COOKING THAN BEFORE.

SLICED ON THE BIAS
AND SPRINKLED WITH
SOME CILANTRO,

YOU'VE GOT YOURSELF
A FAST AND FLAVORFUL
MAIN COURSE.

BUT, WELL, I GUESS EATING ALL
THIS AT ONCE WOULD BE BAD.

ACTUALLY, ACCORDING TO THE USDA,

A 3‐OUNCE PORTION OF
PORK TENDERLOIN

ONLY CONTAINS 2.98 GRAMS OF FAT.

COMPARED TO AN EQUAL PORTION
OF SKINLESS CHICKEN BREAST,

WHICH CONTAINS 3.03 GRAMS OF
FAT.

PLUS, PORK IS PACKED WITH
B VITAMINS AND PLENTY OF IRON.

AND IT DOESN'T TASTE
ONE BIT LIKE CHICKEN.

NO, IT DOESN'T,
STILL, YOU SHOULDN'T EAT
ALL OF THIS.

NOT TO WORRY,
I KNOW AN EVEN BETTER
PORK TENDERLOIN TRICK THAT

HAS THE ADDED BENEFIT OF
A PRESTIGIOUS PEDIGREE.

ON SUNDAY, JUNE 18th 1815,

FRENCH FORCES UNDER THE COMMAND
OF ONE NAPOLEON BONAPARTE

GOT THEIR CLOCKS CLEANED
IN A MUDDY LITTLE HOLE
CALLED WATERLOO

BY A COMBINED PRUSSIAN
AND ENGLISH FORCE.

NOW THE ENGLISH WERE COMMANDED
BY AN IRISHMAN

NAMED ARTHUR WELLESLY,

FIRST DUKE OF WELLINGTON.

NOW AS WAS THE HABIT
BACK IN THOSE DAYS,

A DISH WAS DEVISED
AND NAMED FOR THE VICTORY.

IN THIS CASE,

A RAW TENDERLOIN OF BEEF
WRAPPED IN A PASTRY CRUST
AND COOKED ‐‐ BEEF WELLINGTON.

NOW THE DISH WAS IN AND OUT
OF FASHION ALL THE WAY UNTIL
THE 1960s,

BY WHICH TIME IT HAD
ACCUMULATED THINGS LIKE
TRUFFLES, FOIE GRAS,

AND COOKED MUSHROOMS
AND WHATNOT.

AND THEN OBSCURITY...

FOR SOME 30‐SOMETHING YEARS.

WELL, I SAY IT'S TIME FOR
A TRIUMPHANT RETURN,

ONLY WITH PORK TENDERLOIN.

IF YOU'RE A FAITHFUL FAN
OF THIS SHOW,

YOU NO DOUBT HAVE PUFF PASTRY
IN YOUR FREEZER RIGHT NOW.

REMOVE ONE SHEET,
PLACE ON CLEAN KITCHEN TOWEL,

COVER AND THAW
FOR 30 TO 45 MINUTES.

HOT BOX TO 400,
RACK UPPER THIRD.

NOW MY STANDARD M. O. FOR
A PORK ROAST NOT GOING TO
THE GRILL IS

TO ADD A SPICE, A FRUIT,
AND AN HERB.

SO I'M THINKING MUSTARD ‐‐
WHOLE GRAIN.

APPLES ‐‐ DRIED.

AND SOME FRESH THYME.

NOW THESE ARE ALL
ASSERTIVE FLAVORS,

SO WE'RE GONNA BACK UP
THE PORK ITSELF WITH
SOME CURED PORK,

WHICH CAN ALSO SERVE
AS A WRAPPER.

SAY 4 1/2 OUNCES OF PROSCIUTTO,

THE FAMED SALTED, AIR‐CURED,
BUT UN‐SMOKED HAM FROM ITALY.

NOW DEPENDING ON THE CUT,
IT'S GONNA TAKE ANYWHERE FROM

FIVE TO TEN VERY, VERY THIN
PIECES.

IT'S EXPENSIVE STUFF,
BUT A LITTLE GOES A LONG WAY.

OH, WE'RE ALSO GOING TO NEED
ONE EGG BEATEN WITH
A TABLESPOON OF WATER,

AND, OF COURSE,
ONE PORK TENDERLOIN.

BEFORE GOING ANY FURTHER,
TAKE 1 OUNCE OF THE APPLES
FOR A SPIN

AROUND YOUR FAVORITE
FOOD PROCESSOR,

UNTIL THEY LOOK SOMETHING
LIKE THIS.

♪

OKAY, I HAVE HERE ONE TENDERLOIN
ALREADY LIBERATED OF
ITS SILVERSKIN.

I'M GONNA SPLIT IT
DOWN THE MIDDLE WITH
A SHARP BONING KNIFE.

AND IN ORDER TO KIND OF EVEN UP
THE SIZE AT BOTH ENDS

FOR EVEN COOKING,

I'M GONNA FLIP THIS END
OVER HERE.

THERE, NOW JUST LAY OUT
YOUR PROSCIUTTO PIECES,

AS MANY AS IT TAKES,
JUST OVERLAPPING,

SO THEY GO FROM ONE SIDE
TO THE OTHER.

ROLL OVER THEM WITH
A ROLLING PIN,

THAT'LL KINDA KNIT THE FAT
TOGETHER.

NOW THIS IS GONNA GET
SOME SEASONING.

1 TEASPOON OF THE FRESH THYME
GOES ON.

FOLLOWED BY 1/4 TEASPOON OF
BOTH KOSHER SALT
AND BLACK PEPPER.

NOW THE MEAT GOES BACK ON.

THERE, AND THE APPLES ARE
GONNA GO RIGHT DOWN
THE MIDDLE.

THEN WE'RE GONNA ROLL THIS UP.

NOW THE IMPORTANT THING IS
THAT THE END OF THE PROSCIUTTO
TUCKS UNDER.

SO KIND OF ROLL IT OVER
AND THEN PULL THE PARCHMENT
AWAY.

THAT'LL MAKE SURE THAT
THE PROSCIUTTO STAYS PUT.

AND THEN JUST ROLL
AND KINDA PULL,

ROLL AND PULL.

THERE, THAT LOOKS GREAT.

NOW JUST SET THIS ASIDE.

A LITTLE FLOUR GOES ON
THE BOARD

TO PREVENT STICKING.

AND WE BRING FORTH
THE PASTRY.

NOW WE'RE BASICALLY LOOKING FOR
A 12‐BY‐14 PIECE.

SO JUST START ROLLING.

AND DON'T FORGET TO CHANGE
DIRECTIONS

OR YOU'LL END UP WITH SOMETHING
THAT LOOKS LIKE AN AMOEBA.

AND THAT'S NEVER GOOD EATS.

NOW THE MUSTARD,
AND I'VE JUST GOT 2 TABLESPOONS.

WHOLE GRAIN.

GET IT AS THIN AS
YOU POSSIBLY CAN,

OTHERWISE, IT'LL POOL UP.

THERE, POSITION YOUR PORK ROLL
RIGHT OVER THAT.

AND ROLL.

WE'VE GOT JUST A COUPLE OF
INCHES LEFT,

YOU'RE GONNA WANT TO APPLY
THE EGGWASH,

AND THAT'S GONNA KIND OF
GLUE THINGS TOGETHER.

THERE, NOW ROLL,
PINCH THE ENDS.

OKAY, NOW MOVE THAT
TO A HALF SHEET PAN THAT

HAS SOME PARCHMENT PAPER ON IT.

AND BRUSH THE TOP FOR
EVEN BROWNING.

TO THE OVEN!

COOK UNTIL THE INTERNAL
TEMPERATURE REACHES 140 DEGREES

AND THE EXTERIOR IS GOLDEN BROWN
AND DELICIOUS.

IT'S GONNA TAKE
25 TO 30 MINUTES.

SO GO AHEAD AND SET YOUR TIMER
FOR 25.

NOW REMEMBER, IF YOUR OVEN
HAS A HISTORY OF UNEVEN COOKING,

YOU'RE GONNA WANT TO ROTATE
THE PAN HALFWAY THROUGH
THE PROCESS.

NOW THAT IS WHAT I CALL
PIG‐IN‐A‐BLANKET.

NOW YOU'RE GOING TO BE
SORELY TEMPTED TO CARVE
RIGHT INTO THAT

STRAIGHT FROM THE OVEN.

DO NOT ‐‐
MOVE IT TO A COOLING RACK
AND LET IT HAVE TEN MINUTES

TO JUST SIT AND GATHER ITSELF.

THAT'LL ALLOW THE OUTSIDE CRUST
TO SOLIDIFY.

WHEN YOU DO CUT,
SERRATED KNIFE IS THE ONLY TOOL
FOR THE JOB.

NOW THIS IS
THE REALLY COOL PART.

USE NICE LONG STROKES...

AND YOU WILL BE REWARDED.

THAT IS A BEAUTIFUL
CUT OF MEAT.

I LIKE TO SERVE IT
NICE AND THICK LIKE THIS.

NOW WHAT I LOVE ABOUT
THIS DISH,

BESIDES THE FACT THAT
IT'S ABSOLUTELY DELICIOUS

IS THAT IT LOOKS LIKE
IT TOOK HOURS TO PREPARE,

EVEN THOUGH IT DIDN'T,
I LOVE THAT!

WELL, I HOPE WE'VE INSPIRED YOU
TO PUT DOWN THAT CHICKEN

AND SEEK OUT THE MOST MIRACULOUS
CYLINDER OF MEATY GOODNESS
AROUND.

THE PORK TENDERLOIN.

WHY, I BET IF WE JUST
SPREAD THE WORD,

IN NO TIME WE'D SEE
SOME REAL POSITIVE CHANGE.

SEE YA NEXT TIME
ON "GOOD EATS."