Teppanyaki Hibachi Table | Teppanyaki Pork Tenderloin with Red Wine
Grilled pork tenderloin with red wine, rosemary and grape glaze on the Teppanyaki hibachi table. Sometimes the best meals are actually simple, requiring only a little time and patience.
The nice thing about preparing pork tenderloin on the Cookeryaki Teppanyaki grill table is that you can simply trim and season the tenderloin, throw it on a preheated surface, and cook it as you turn it from time to time. Then, add the sauce and any starch or vegetables you want to go with it. For this recipe, we prepared from local butcher Sausages to buy the Proper beautiful pig tenderloin, reduction of material and prepared wine and grapes.
After heating gas teppanyaki grill plate to 5 degrees Celsius, we raise the temperature to 7.5 degrees Celsius. * we prefer to cook the vegetables first, but you can make them over the rest of the meat if you like. For this dish, we cooked some fresh local pepper with broccoli. We add a little bit of salt and butter to the meat, then we add some spices to taste, then we melt some clarified butter, and then we put the meat in the center.
Once the tenderloin starts to color, we turn it about a quarter of a turn to brown the other side, and continue to do so until the whole outside turns golden. To test completion, we used finger presses.
When the meat feels medium rare at the thickest part, we remove it because it will continue to cook at rest. After we transfer the fillet to the plate, we cover it with foil and move it to the side. To prepare the red wine glaze, we turned the temperature down to 6 and then poured the red wine carefully into the centre of the meat. A wooden spatula helps us bring some brown chips into the glaze.
We add grapes and rosemary to the glaze to provide extra texture and flavor, stirring for 3-4 minutes to cook everything and turn it into syrup. Side note: due to the large cooking surface of the Cookeryaki teppanyaki grill price, the liquid will quickly decrease. We continue to add the broth and the accumulated juice from the polyps, boil the glaze and stir until it has been reduced by about half, another 3-4 minutes.
After turning off the teppanyaki grill, we cut up some frozen butter and added them to the sauce. This thickens the sauce a bit and gives it a lovely, rich flavor. When the butter has melted and melted, the tenderloin should be sliced and drizzled. Look, delicious and simple food!
* when cooking vegetables before meat, it is best to cook only half of them and then cook them in the Cookeryaki heating area.
The Recipe
1.25 LBS of pork tenderloin trimmed (use thin pork chops if desired)
1 1/2 cups seedless red grapes, cut in half
3/4 cups dry red wine
1 1/2 teaspoons fresh rosemary, finely chopped
1/2 cup homemade or canned vegetable soup
4 tablespoons frozen butter
2 tablespoons boiled clarified butter (ghee)
