Why my picture is sideways I have no fucking clue. Please cran your neck accordingly.
So on to pork. We took pork tenderloins out of a plastic package and trimmed them of silver skin and excess fat (not much) We then portioned them into 3 oz medallions for searing.
This special picture is rotated too. Fun with technology. So to sear these little piggy parts we seasoned them, browned them and finished them in the oven. Not difficult. I enjoyed it as I enjoy cooking in general but I wanted more today. Lets crust and deglaze and make pan sauce. But instead we had pork tenderloin medallions.
Lucky you, this picture is not jacked up. Okay so I don't mind pork tenderloin but I don't like medium well meat. Which when all your class doesn't quite seem to be concerned with temperature makes for a mediocre lunch. We ate them with Dijon mustard. I can at least say that mine were not overcooked. After lunch we moved on to the beef tenderloin. Once again in plastic with big usda stamps on it. Like the usda has any cred with me. I read food politics by Marion Nestle and am now completely cynical and totally over the usda. Do your research, and vote with your dollars. Okay back to the beef. I didn't like the feel of mine. It weighed 7 pounds before any trimming or cleaning. The fat was grainy and stiff and the meat was almost watery. Maybe all tenderloins vary, I don't know. So our job was to take off the chain (a fatty, sinewy piece on the side of the tenderloin) and then take off the silver skin and then scrape of the excess outside fat. I started with 114 oz of meat and once cleaned and trimmed had about 84 oz of "sellable" fillet. I did get about 8 oz of usable trimmings though. I might make tacos. What else do you do with small fillet scraps. Once done the tenderloins were packed up and refrigerated for later use. I think we are using them or some of them tomorrow.
Hopefully tomorrow we will be deboning something and not just scraping down grisly plastic packaged meat. Is all restaurant meat this gnarly? I am beginning to suspect so.