Enchaud Perigordine

[gran398]

Double-butterflied frenchie style pork loin

http://www.americastestkitchen.com/reci ... ocid=31236

[GoneFission]

   :pig:        :pig:        :pig:

[gran398]

We're going to try it tomorrow. Original link had the recipe printed up, it must have timed out, now you have to "join". Everyone wants your e-mail

The video still works however.

Looks good. Will let you know how it turns out

[gran398]

Hopefully the link hasn't "timed out" again:

http://www.americastestkitchen.com/reci ... ocid=31236

Friends....this recipe is five star. Followed it exactly, start to finish. You begin with a cheap pork loin (NOT tenderloin).
When you finish, you'll swear you were dining in a fine Parisian cafe'. Carolyn loved it...and Boo-Boo is still begging

Couple things. The double butterfly is the deal. You pound it lightly to even-up the wall thickness. Then coating it on the inside with garlic butter....adds great flavor and tenderizes the dish.

When they say cook it to 140 internal....they mean 140 on the nose, no more. It doesn't take as long in a 225 oven as you'd think. Probably due to the meat being thin from butterflying.  Ours took right at one hour. So tender it cut with a fork...but still moist.

Tent it,  let it rest, and make the sauce.

And the sauce...MAN...probably why the dog is still crying  

First new dish in the CAS kitchen in a while....its darn fine and pretty easy.  Ya'll please try it out and post back. Thanks!