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Pork Tenderloin - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pork Tenderloin

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  • Pork Tenderloin

    Everybody,

    Baked, literally, a ton of bread last week for a local restaurant. Sold out. Whew! Anyway, a few days later the oven was still hovering at 200 F on the hearth. Coincidentally, a local market had a sale on pork tenderloin that I couldn't ignore. Bought four, got out the big cast iron pot, seared the meat, added pork stock that had been used previously for two braised roasts, put in carrots, onion, celery, mushrooms, half a red pepper, bay, garlic and the butt end of a small ham. Covered said pot with its heavy lid and slid it directly onto the brick. Next day the meat was about as good as it gets. Can't figure out which is better, sliced porkloin on olive bread or the stock.

    Story goes that chefs in Provence have been recycling stock like this for up to forty years. If so, must be devastating.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

  • #2
    what was in your pork stock? was this simply the liquid, with aromatics, that you had cooked the roasts in, or a stock made in the fashion of a beef or chicken stock?

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    • #3
      Stock

      Richard,

      For the very first pork roast, I used chicken stock. After that, I simply used the stock itself, plus aromatics. If it seemed to have boiled off too much, I'd add more chicken stock. Bones (browned) would be a good idea, too. You really end up with a very fine stock. In France, they sometimes render stock like this until it's almost a paste, then freeze in ice cube trays. One cube added to a soup is a knockout.

      Jim
      "Made are tools, and born are hands"--William Blake, 1757-1827

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