Tuesday, May 10, 2016

Pork Loin with Smoky Hollandaise Sauce

I have never had Hollandaise Sauce before but after we made it in class I fell in love. It is so amazing. We decided to try it with smoky Paprika. It was SO GOOD.

Pork Loin with Hollandaise Sauce

Pork Loin

Ingredients:
Pork Loin (2 LBS)
Salt
Pepper
Olive Oil

Directions:
Pre-heat oven to 350 Degrees (F)
Rinse pork loin and pat dry.
Rub with olive oil
Season to taste with salt & pepper
Using a oven safe pan put on the stove top and while on med heat sear all sides.
Cover with tinfoil and put in oven for 20 minutes.
Uncover and return to oven for about 5-10 minutes or until it is done to your liking.


Hollandaise Sauce

NOTE: You should make this right before serving. It needs to be served right away.

Ingredients
1/2 LB Butter (Do not use margarine)
3 Egg Yolks
1 TBS Water
Smoked Paprika to taste
Salt to taste

Directions:
Put your butter in a saucepan and melt, while continually stirring.
After your butter is melted we need to turn it into clarified butter.
Take your butter of the heat and let it cool slightly (not much).
Using a spoon, skim off the white foam off the top and discard.
Carefully pour the middle into a bowl (careful not to pour the white part on the bottom)
Discard the white part left on the bottom.
Set your clarified butter to the side.

Using a double broiler (or if you don't have one, you can use a larger pot and place a rack in it and place your bowl on the rack.

Fill the base of your double broiler about 1/2 way with water and let it become tepid and place your egg yolks in the top of a double broiler and add 1 TBS of water and whisk together. Place it on the base of your double broiler and continue to whisk. You don't want the eggs to start cooking so take off if they start to look like they are cooking too fast. Slowly add some of the butter. Make sure to whisk continuously making sure the butter is incorporated. Add some more butter and whisk until it's incorporated. Continue until all your butter is incorporated. The sauce should be thick enough to hold a shape for a couple seconds. You don't want it too thin or too thick so check often. Add some smoked paprika and salt to taste.

Serve over pork immediately.