The Poor Man's Filet Mignon

[00:01] of the cheapest cuts you can buy and somehow it's still one of the most overlooked. Today, I'll show you my foolproof technique as well as my go-to pork sauce that I've been making since the early 2000s. There is no better

[00:14] first, my friends, we are going to be making a potato salad, but not one of these mayo-heavy ones. Instead, we're going to use these little gold potatoes to make an olive oil-based potato salad that is leaning more towards summer

[00:28] eating with this hot weather. And not only is it healthier, but it is absolutely full of flavor, delicious, and amazing with these little baby gold potatoes. So, in a pot, come here, you. And we'll cover with cold water, and

[00:40] I'll actually just discard that first little one, give it a quick rinse before filling up again. Turn that on medium high and season up the water, and then cook is the perfect time to make our dressing. It's going to be a basil,

[00:52] garlic, chili, olive oil-based dressing that is just packed with flavor. I'm this, but you could just blend it up or even chop it up with a knife if that's Fresno chili and garlic. Just going to throw that in there. Going to add a good

[01:06] pepper, then just begin to grind. If you can't find fresh chilies, you can definitely use chili flake. Works great. Once that's pulverized, I'm going to tear some basil in here and mix again. Then, we'll simply stream in olive oil

[01:18] while mixing. And finally, a little squeeze of lemon to brighten it up. You also use vinegar in its place. Red wine vinegar would be my favorite. And there your potatoes come to a boil, you can reduce that down to a simmer. You don't

[01:32] Just know when you're cooking mini potatoes, they will cook extremely fast. poking the big ones, this thermometer is going straight in with ease. I know here we go into a strainer, and then I'll let them steam here for a few

[01:47] minutes. That will really dry them out. And now, here's one of your pro chefy while they're still pretty hot. Just don't be a wuss about it. You'll be half. They've been sitting here for I don't know, 4 minutes. You can see

[02:00] they're still steaming. And what we want to do is dress these while they're warm dressing and it's a beautiful thing. Just gesture with knives. I also don't like slicing these before I boil them because all that starch stays

[02:14] and they just feel way creamier to me when you do that. So, slice them all up. going to dress them up just right away. Dress, dress, dress. Toss, toss, toss. And they are now absorbing all that incredible marinade. And I'll tell you

[02:29] what my friends, they already look absolutely incredible. So, the potatoes are so creamy. Listen, you could stop right here. This is meant to be served going to let it cool to room temp. We're going to add a few more simple

[02:41] honestly, right there, that's banging. adding some raw onion to this or in this case, shallot. And what I do is I start by slicing them nice and thin and then soaking them in ice water for about 30

[02:54] minutes. And that does two things. One, it removes that harsh oniony flavor and two, it makes them so much crunchier, which I love. Now, to finish our potato basil. Really just more for the look than anything. Also putting in some

[03:07] fresh dill as well as our onions that I've dried now. Quick mix. Well, let me tell you something. That is a light, summery, delicious salad. You won't be me, you won't. The time has come to start working with our pork tenderloin

[03:21] skin on it, so I want to take that off prior to cooking. You can see all that silver skin right there, so I'm just going to take this bone bone bone boning knife and we're going to slide it right under there. I'm just slightly tilting

[03:34] the knife that way, not much, barely, right? And then just pulling through, And then you want to just reverse that process as you go out the other side another section and essentially just do the same thing until we get all that

[03:48] silver skin removed. A little more right here. You get the deal, my friends. Just if you want to leave it in two, but it can be chewy. That looks good to me. Now, to season it up, I'm using rosemary salt. If you know, you know. And if you

[04:01] herb seasoning we make on the channel. I'll link to that video at the end of this one if you want to try it, and I suggest you do. Certainly my most famous way around. I've actually had a batch of

[04:13] rosemary salt done in my fridge since 2019, without fail. So, for 7 years, hope that goes without saying. But like, I just can't go without it. I need it. I sergeant Gilbert reporting for duty. And I like to go finely ground as much as

[04:29] people don't know this, but if you put really coarse pepper on any protein, it can literally lift the protein off the pan, and therefore ruin your sear and been getting. I'll pepper this side, and then I'll pepper around a bit so I can

[04:43] essentially just get the other side like this, and then roll through it all, and pork tenderloin is it's too big to actually fit in my pan. So, you can see starting right about there, that tapers off, right? We got this little tail end.

[04:57] So, I see no issue with cutting it right about here. That way we can pull that and still have it as a really good tender piece. And this one we'll just leave a little bit longer. Now, before moving on, have you ever found yourself

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[06:26] right now. And for a limited time only, they have a Mother's Day offer at a sponsoring the video. Now, let's get back to the recipe. Let's cook this tenderloin, shall we? Starting in a nice hot pan. It's been on the heat for 3 or

[06:39] neutral oil. It's avocado. And I want to sear this fast and aggressively cuz I without it getting too hot in the middle. And when you do this, just make safety. We'll get our little tail in over here. And literally just after a

[06:52] minute, I'm going to begin rolling this. Same with the little guy here. Just keep you need a little more oil to start because there's very little fat in the from the pan instead of releasing it like you would get with a ribeye or

[07:05] little more oil right now. You can hear it sizzle, right? Needed that. Move things around if you have to. Find those hot spots. And you can pick it up and sear that little edge, too. Why not? And there we have it, my friends. Just 3-4

[07:19] ready to come out. We can go ahead and get that out onto our little roasting along with our tail. Then all you got to do is grab your probe thermometer off the top of the charging station on the Typher Oven. And I'll set my target temp

[07:33] to 137° F because I want this tenderloin to come up to 145. And then with the oven temperature set to 350, we're just going And we'll be doing that in the same pan we seared the pork tenderloin in.

[07:46] going to make the sauce better. And let me tell you something about this sauce. I've made so many different pork sauces over the years. This is the one I keep coming back to time and time again. It's absolutely delicious. It sounds weird,

[07:59] for the rest of your life, trust me. So, pan on. And what we're going to do here is just add a cup of orange juice. And when you make this sauce, just use use fresh squeezed. I've tried it that way, it's not as good. You need all the

[08:13] sugar that's in here. And what we'll do is reduce this orange juice by 50%. Then we'll add a third cup of balsamic vinegar, and again, reduce by 50%. And essentially, what we're building here is a sweet and sour sauce. It's sweet from

[08:26] vinegar, and then we're going to cut it with butter in the end. And this combination is just unbelievable. I really want some of you to try this for comments. I'll make sure to go there and read them, and I want to see what you

[08:38] think, because anyone I've made this sauce for is like, "Holy This is insane." Now we reduce by another 50% with the balsamic. And when you see it starting to thicken up and get a little bit syrupy, this is the time we're going

[08:50] to season it up. Little rosemary salt, little fresh ground black pepper, and low, and we're going to start whisking in cubes of cold unsalted butter. And this is what really balances the sauce out. Way too sour right now. Needs this

[09:05] is worked in, then you can start adding more and keep on whisking. And there is your sauce done, my friends. Look at that. Glazy, sweet, sour, buttery, and absolutely divine with pork. We also have time right now to prep our

[09:19] asparagus. And I don't like doing that snap thing. I feel like that wastes a lot of asparagus. What I do is I cut low, and I just feel what the knife is telling me. Way too woody down here. So, I'll go up a little bit, and now I can

[09:31] just feel it easing up. Honestly, like right here is enough. And then I'll just cut that band, and that's done. You'll really feel when your knife just glides tender spot. And if these were any thicker, I would probably peel them, but

[09:44] honestly, you don't need to peel them. It just looks cool. So, I'm going to them aside for now. And once my pork was approaching 137 internal, I pulled it out. And I'll tell you what, my friends, that Tyfor oven is not messing around

[09:57] because I pulled these like just before 137, and it's come up to 150°. Look, if you're using a regular oven without a fan, you might pull it at 137, thing, I needed to pull it a little bit earlier. So, hopefully, it's still

[10:12] know it's going to be tender, but it definitely got a little bit too stressed out. Now, while that pork rests, we can take our tray here. Same tray. I'm not even cleaning it. No need. And I actually love roasted asparagus like

[10:25] olive oil, salt, and pepper. We'll give them a nice little toss, and straight to cook these really hot and fast. It'll take about 5 minutes. And there we are, my friends. These only took 4 minutes, and I can feel they have a little give.

[10:40] little bit of snap to them. I don't want mushy asparagus at all. Wow, cooked 10-minute rest, it's time to slice our tenderloin. And then, I like really nice, big, thick slices with a pork tenderloin. Don't want to go too small,

[10:55] we did in here. Let's see how it's if it's blushing pink still. Actually, I You can see, right? It's tender. Definitely slightly overcooked, but still a hard pass. Honestly, this is

[11:09] with the potato salad, the asparagus, and our incredible sauce, and then give and our incredible sauce, and then give it a taste with Marcus.

[11:23] That's really nice. You do the honors, SIR, YOU KNOW. FEED PEOPLE. Serve people. You may take first bite. They say the head cow choose first. Let's try that with the sauce. >> I want to try

[11:58] pork sauce. You can make a demi-glace with bones that takes 3 days to make. I just It's tender, right? The potato salad is a winner.

[12:12] clean. It's not a heavy mayonnaise salad. And these tiny potatoes, I never them and I'm like, why would I get small potatoes when I could get big ones? They're so soft and like they really are creamy as hell. Really creamy. Asparagus

[12:27] little lemon on the asparagus. You know, standard guys. Wow, that was standard guys. Wow, that was amazing. Amazing.