Pork tenderloin is used to being fried in a certain way. Risto Mikkola wants to change that.
Onions and hollandaise are suitable companions for steak. Roni Lehti
Chef Risto Mikkola is totally fed up with pork tenderloin.
– Cooking pork tenderloin is really difficult for many. I myself am tired of the pork tenderloin, which at one time was always available, shakes Mikkola.
According to Mikkola, the sirloin steak is prepared so that the pork tenderloin first takes on its color in a pan, and then it is put in a 180-degree oven to dry.
– In the oven, all the liquids in the fillet run out and when cut, the meat is like sticks. It gets stuck between the teeth, Mikkola describes.
You can do things in another way. Mikkola advises to first cook the fillets in a pan in butter. The butter is seasoned with garlic and thyme. When the fillet has acquired color, a frying gauge is placed on it, and cooking takes place in an 80-degree oven.
Now comes the radical step: let the fillet cook in the oven until the thermometer reads 58 degrees and the pig is still a little pink inside. It is generally said that the internal temperature of a pig should be 65 degrees. Mikkola knows this, but he has been eating domestic pork fillets at 58 degrees for a long time.
– Finnish pig meat is the best and cleanest in the world. After all, we even export it to Japan, which is really particular about the quality of food.
Mikkola encourages you to try a new way of preparing pork fillet. And attention, attention, it’s about sirloin. For example, a piece of pork rib with a lot of fat is fried until cooked through. It doesn’t dry out, because there is a lot of fat on the side, which makes the meat juicy.
This time, Mikkola offers soft onions and hollandaise sauce with the pork fillet. Mikkola’s onion recipe is great, because now there are no known teary eyes. The onions are not peeled at all, but the spices are rubbed on the surface and the onions are cooked whole in the oven.
Pork steak 58
4 x 200 g pork loin steaks
4 cloves of garlic, sliced
50 g of butter
0.5 dl cooking oil
salt
black pepper
1. Melt the butter and oil in a frying pan. When the butter foams, add the steaks and garlic to the pan. Spoon melted butter over steaks while frying. Fry a beautiful color on both sides and season with salt and pepper. Fry for about 3 minutes per side.
2. Put a thermometer in the steak and cook in an 80-degree oven to an internal temperature of 58.
Baked onion
4 large onions
cooking oil
salt
pepper
1. Do not peel the onions. Rub the oil and spices on the surface.
2. Bake in a 180-degree oven for 40 minutes.
Parmesan grain muesli
80 g grated parmesan
0.5 dl sunflower seeds
0.5 dl sesame seeds
0.5 dl pumpkin seeds
0.5 dl of flax seeds
20 g of butter
salt
pepper
1 bunch of chives, sliced
1. Spread grated cheese on baking paper on a baking sheet. Bake in a 200-degree oven for 10-15 minutes until the cheese is golden and crispy.
2. Cool and crush by hand.
3. Melt the butter in a frying pan and add all the grains. Roast lightly in a pan, season with salt and pepper
4. Combine parmesan crumbs, grains and chives, mix well and serve as a side dish for pork steaks.
Aura-cheese hollandaise
500 g of melted butter
5 egg yolks
3 tablespoons of apple cider vinegar
3 tablespoons of water
100 g of grated Aura cheese
½ lemon juice
salt
sugar
1. Put vinegar, water and yolks in a pot. Cook to 83 degrees, stirring all the time. Continue whisking and at the same time add the melted butter in a thin strip.
2. Finally, season the sauce with Aura cheese, lemon juice, salt and sugar.