About Chef Glen L. Davis II Expertise I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices.
Experience I Have worked as a chef for about 14 years and have written over 400 original recipes.
Organizations Virginia Chefs Association
Publications V.I.M.S. Sustainable Resources Symposium Cook Book 2004
The Free Lance Star
The Richmond Times Dispatch
Education/Credentials I attended J. Sergeant Reynolds CC where I majored in Culinary Arts and Hospitality Management.
Awards and Honors Virginia Chefs Association "Jr Iron Chef"
Spices & Seasonings - good seasons Italian dry salad dressing & Pork sirloin tenderloin..
Expert: Chef Glen L. Davis II - 11/25/2008
Question My question is can you put Good Seasons dry dressing as a rub on a Pork sirloin tenderloin. I want to rub it with olive oil and rub it with the dry dressing. I also want to stuff it with olives and garlic.
Answer Hi Sissy,
Yes, you can use many dressing mixes as seasoning. While I am not familiar with that particular brand I like to use "Wishbone" dressing mix to roast poultry with.
Be careful what meat you use though. There is no cut that is called a "sirloin tenderloin", it is probably either a sirloin or tenderloin. If it is a sirloin, there will be a decent amount of connective tissue. This is a good cut of meat, of any kind (i.e. pork, beef, lamb, game) to roast at a high temperature for a short time and then to slow cook. For example, after you "dress" the meat place it into a roasting pan that has been sprayed (very well) with non-stick spray, and place into a preheated 425F oven. Roast the meat for approximately 15 min. After the meat has a nice golden color over most of the surface, (it may take longer than 15 min. to achieve this) reduce the temperature by 75-80F. Roast the meat for about an hour to an hour and a half. This will make the roast very flavorful by caramelizing the sugars on the surface of the meat but may not be as tender as you would like it to be. To make the meat more savory you need to sear the meat as described previously, but instead of a 75-80F reduction of temperature you need to drop it by about 100-120F and continue to roast for about two and a half hours. Both methods will produce a good finished product. The first method is good if you are in a time crunch however, the second method will produce a superior flavor and "mouth feel". The reason for the second method producing a better product is because of connective tissue called "collagen". Many people do not realize that when collagen is heated slowly it turns into gelatin. Properly heated gelatin is what makes a roast in a good restaurant perfect. Lack of gelatin generally makes the meat dry and tough. When the gelatin is properly formed it helps natural enzymes in the meat break down some of the muscle fiber, that is the key to a tender, juicy roast. This as I stated previously this is for cooking a sirloin roast, I estimated the times for a 6-7 lb. roast. You can also baste the roast while cooking if you like. I recommend a mixture of 3-5% of the total volume of basting liquid to be the same seasoning used on the meat, the remainder of the basting liquid should consist of a 50/50 mixture of white wine (Chardonnay or Sauvion Blanc) and either chicken stock or pork stock (if available).
The roast should be basted about every 20 min. Use the basting liquid that runs into the bottom of the pan to baste the meat again, you should not have more than 3/4" of basting liquid in the bottom of the pan.
For a pork tenderloin, a high heat with short cooking time method is best. Because of the "grain" of the meat and the lack of connective tissue I would advise against "studding" the meat with the olives and garlic. This is fine to do with the sirloin, because it has more fat and connective tissue. If you do it with the tenderloin it will make the meat more dry and therefore more tough. The method I prefer to use when cooking pork tenderloin is grilling. This does not have to be done on an outdoor grill, while it does provide a nice smoky flavor to the meat. The same basic idea can be done with either a flat-top grill, large sautee pan, or even a cast iron skillet. The last of these methods is best, the cast iron skillet, if properly "seasoned" will add a nice flavor tho the meat. When "grilling" a pork tenderloin the most important step is to sear the meat properly. This is easier than most people think, the meat will actually tell you when it is seared correctly. When you sear the meat, it will not stick much at all when it is ready to be repositioned to sear the reast of the surface. If you are cooking a tenderloin on an outdoor grill, for example a gas grill, simply preheat the grill to med-high heat for about 10 min. Allow the meat to sear, with the lid closed for about 3-4 min. per side. After searing the meat reduce the heat to med-low and let it sit for an additional 5-8 min. When cooking the tenderloin indoors, sear the meat the same way (except on the stove top) and then place in a preheated oven at 350-375F for approximately 8-10 min.
The most important things I can tell you about both cooking methods is let the meat rest and make sure the temperature is correct. To do this you will need an "instant read thermometer" I personally do not like the digital ones, they say they self calibrate but I like to make sure it is correct. Therefore I keep an analog thermometer at hand, both in my knife roll and in my home kitchen. The proper temperature to look for is 150F in the center of the meat for med to med-well, for well done look for 165F. The thermometer will need to achieve the temperature you want within 15 seconds. It is safe to eat pork that is cooked medium, the old idea that you will contract trichinosis has been almost completely eliminated. The chance of contracting it is less than the chance of being killed by a lightning strike! As far as letting the meat "rest", simply allow the meat to literally rest on the cutting board for about 10 min. Please do not use a "meat fork" to move the meat. This "tool" is worthless for cooked meat, it will actually ruin a properly cooked roast! When you puncture the surface of the meat when in first comes out of the oven or off the grill, the juices of the meat will drain out of the holes left by the fork, I use tongs, ALWAYS TONGS. After the meat has rested cut it thin (less than 1/3" thick) against the grain. This will also help the meat to be tender. You will also notice that the meat has retained much of its moisture. Again this will make the meat tender.
Well I hope this helps you. Please don't hesitate to ask any other cooking questions you may have!
