Chicken Stock

Pan Roasted Pork Tenderloin with Brandied Cherries and Basil Reduction Sauce

As Spring transitions into Summer, stone fruits start to ripen and make an appearance at local markets. Since stone fruits and pork have an affinity with one-another, it seemed only natural when I went to cook dinner the other night and saw my favorite stone fruit from a local California farm; cherries! I grabbed a pork tenderloin, some fresh basil, a bottle of brandy and was ready to cook.

The great thing about this dish is it's extremely simple, requires few ingredients, but is absolutely delicious. Although I use cherries in this video, you can easily them with your favorite stone fruits such as plums, peaches, and apricots, all of which will play nicely with the basil and brandy.

Ingredients (Serves about 4-6 People)

  • 2 Pork Tenderloins, Excess Fat and Silver Skin Removed

  • Kosher Salt, As Needed

  • Black Pepper, Freshly Ground, Add To Taste

  • 1/2 Tbs Sugar

  • 3/4 Cup Brandy

  • 2 Cups Cherries, Stems and Pits Removed

  • 1/2 Yellow Onion, Diced

  • 2 Cups Roasted Chicken Stock

  • 15-20 Fresh Basil Leafs, Half Chiffonade, Half Chopped

  • 1/4 Cup Cooking Oil of Choice (I use peanut oil in this video)

  • 1 Tbl Cold Water whisked together with 1/4 tsp of corn starch

  • 1 Pat Butter

  • 1 Tbs Red Wine Vinegar (or other acid to taste)

  1. Season pork tenderloins liberally on both sides with kosher salt and freshly ground black pepper.

  2. Place seasoned pork tenderloins in a gallon sized Zip-Loc bag, add 1/2 tablespoon of sugar and 3/4 cups brandy. Place Zip-Loc bag in a bowl of cold water, using it to press out all the air in the bag, before sealing the top. This will ensure that the brandy marinade is in constant contact with the pork tenderloins.

  3. Marinade tenderloins for at least one hour, but no more than three. If the meat is in contact with brandy for too long, the alcohol with give the pork a "cooked" texture.

  4. Remove tenderloins from marinade and pat dry on paper towels. Reserve brandy marinade and mix with 1/2 cup cold water.

  5. Sear pork tenderloins in a pan over high heat, using cooking oil of choice (peanut, canola, vegetable oil, etc).

  6. When both sides of the tenderloins are a dark golden brown, remove from pan and allow to rest on a plate.

  7. Immediately add 1/2 yellow onion (diced) to the same pan used for searing the pork tenderloins, scraping the fond on the bottom of the pan with a wooden spatula to release. If the fond doesn't easily release, add a 1/4 cup of warm water and scrape the bottom of the pan vigorously as it evaporates.

  8. Remove pan from flame, add brandy marinade and water mixture, and return pan back to high heat (which will cause the brandy in the pan to ignite).

  9. As soon as the flame from the brandy burns out, add 2 cups pitted cherries and reduce mixture over high flame until the moisture is almost gone.

  10. Add two cups roasted chicken stock, bring to a simmer, and add corn starch slurry.

  11. Place pork tenderloins back into pan, and simmer in the sauce over medium heat until mid rare (internal temp of 130-140ºF/55-60ºC).

  12. Remove pork tenderloins from the pan and set aside. Turn off flame, add chopped basil, 1 pat of butter, and 1 tablespoon of red wine vinegar. Stir with a spoon until thoroughly combined.

  13. Spoon brandied cherry sauce onto a plate, slice pork tenderloin, and serve on top of sauce.

Pan Roasted Pork Tenderloin
Further Information

How to Make White Chicken Stock

In this video, I demonstrate a classic version of white chicken stock. White stocks in general are commonly used for more subtlety flavored sauces, consumes and broths. It is also the base for the French Mother Sauce Veloute.

The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of their recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.

Related Information

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.


Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great, is normally, chicken is cooked to an internal temperature of 165ºF, which makes it safe to eat but will also dry out the meat. But salmonella and other food born illness can also be killed at 140ºF if held at that temperature for the proper amount of time.

To pasteurize the chicken breast at this temperature, you'll need to wait until the breast reaches an internal temperature of 140ºF and then hold it there for 20 minutes. The breast can also be pasteurize at a "medium rare" internal temp of 136ºF if held there for 30 minutes. Although with an internal temp of 136ºF, the breast meat is still slightly pink which will most likely get the chicken sent back in a restaurant. At an internal temp of 140ºF, the breast is white all the way through but still extremely moist and tender.

The 4 hour cooking time in the circulating bath will ensure that the breast has spent a prolonged period of time at pasteurization temperature, making the breast safe to consume.

Related Techniques


This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.


Braised Chicken Thighs - Video Recipe

In this video we make a version of Stella Culinary's  most popular recipe, our "World Famous Braised Chicken Thighs." Since a lot of the SC community has already made the original braised chicken thigh recipe, we change it up slightly by using sherry wine instead of balsamic vinegar and fry whole cloves of garlic to make an infused oil instead of using blanched garlic.

If you want to hone your culinary skills over the course of a couple days, buy a few whole chickens and break the chicken down into its separate parts. Use the bones to make a roasted chicken stock which you can then use to braise the thighs. The following day, use the breasts to make a poached chicken roulade. Practice your sauteing technique by serving the roulade with sauted vegetables such as english peas, pearl onions, and/or fava beans. Sauce with a a reinforced chicken stock that's been turned into a pan reduction sauce to round out an epic training session.

Further Information

How to Reinforce and Reduce Chicken Stock | Video

This video will demonstrate how to concentrate roasted chicken stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, a cornerstone of sauce making during the hauté cuisine movement. Reinforced stocks are still commonly used in high end kitchens today, using reduction to concentrate and thicken a sauce instead of the more classic roux or liason.

Further Information

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

SCS 3| Stocks Part 2

In this episode of The Stella Culinary School Podcast, we finish our two part series on culinary stocks.

Download This Podcast Episode

Further Information



For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.


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