This recipe comes from Lobel's, New York City's premier butcher shop located amongst the priciest boutique on the Upper East Side. Get the picture?
I have never bought a steak at this renowned butcher shop but I have pressed my nose to their window often enough to qualify as an authority on their cuts. With so many great steak houses in NYC it seems silly to buy a prime cut of beef to cook at home. To me great meat should be cooked outside on a grill, preferably over coals and not gas. But that is just me and it is the primary reason I have never sprung for one of their steaks.
On the other hand, I have had their pork chops, courtesy of a friend who could afford them. They were bought to complement a great bottle of wine and as it turned out, they were the stars of the evening. The great thing about knowing how to cook in New York City is people will buy things for you to make. I will cook in exchange for great ingredients any time, any place.
Although tender, succulent, and elegant, pork tenderloin is also lean and therefore needs a marinade, like the one used here. The spicy brown mustard, in this case, adds some kick to the sweetness of the bourbon and the meat itself. And the bourbon? Well, a little southern charm never hurt anyone!.
3/4 cup spicy brown mustard
1/4 cup plus 2 tbsp bourbon
3 tablespoons olive oil
1/4 cup plus 2 tbsp chopped fresh thyme
3 cloves garlic, minced
3 tablespoons chopped flat-leaf parsley
freshly ground black pepper to taste
3 pork tenderloins, each 3/4 to 1 lb, trimmed
vegetable-oil cooking spray
1.Combine the mustard, bourbon, oil, thyme, garlic, parsley, and pepper in a bowl, stirring well. Rub into the tenderloins; cover the meat on all sides.
2.Put the tenderloins in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate up to 4 hours. If refrigerated, let the tenderloins stand at room temperature for 15 minutes before grilling.
3.Prepare the grill: Lightly spray the grill rack with vegetable-oil cooking spray. Light the fire and wait until moderately hot.
4.Grill the tenderloins for 12 to 14 minutes, turning with tongs once or twice, until cooked through with an internal temperature of 150 to 155 degrees. Let the pork rest for 10 minutes before slicing; the temperature will rise to 160 degrees during the resting period. Slice thin and serve.
Photo: Dorothy Kinderling