Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
A petite filet of beef is typically between 4 and 6 oz. of steak cut from the center of the tenderloin. Many people consider it to be the most tender cut of steak, and the petite portion makes it a more waistline-friendly red meat option.
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A whole pork tenderloin typically weighs 1 and 1/2 lbs. and is generally considered to be the tenderest part of the pig. It comes from beneath the ribs, along pig's backbone. Acceptable methods of cooking pork tenderloin include roasting, sauteing, braising and indirect heat grilling.
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Braising is classic cooking method where you pan sear meat, then partially cover it in an aromatic and flavorful sauce to finish cooking it via indirect heat cooking. By only partially covering the meat, the browned outside remains crispy and texturally pleasing.
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