Molly and Adam Make Pork Marbella | From the Test Kitchen | Bon Appétit

so you haven't taken videos for a while, a while lasted more like TV stuff, you know, I don't mess with videos or oh boy, welcome back to making

pork

in Marbella today, which is Adams' inspiration , but your execution on my execution was a collaboration, so we will both present this video, the original recipe is chicken Marbella, if you grew up in the 80s, you know that according to the silver pellet cookbook, at some point I went to the my friend Ted Lee's house and he was like a

pork

loin recipe in Madeira I came home, I think, oh, what if you liked the same thing but with the Marbella marinade, which is a little bit of red wine, a little oil, some prunes, some bets with jaggery?

I tried it and I thought, "Oh my God, this is like the best thing I've ever done, so what I needed you to do was take this Marbella chicken concept and turn it into actual Marbella pork recipes with similar numbers and instructions and we got all of that." and that's what we did. I'm just a field guide. So can we get started? Okay, let's do this right now I'm going to season the pork loins with some kosher salt, I totally don't know. why I'm doing this Well, I can tell you why we're doing it and that's because we want all of this to have a chance to get into the meat instead of just resting on the surface If I put this in the bag right now with. the marinade, all the salt would dissolve in the marinade and we would not have a piece of seasoned pork.

We are going to let it rest for 15 minutes, correct, and while we are letting it rest, we are going to

make

the marinade. We are going to

make

the marinade in a ball and then Mazak, well, why don't we make it in the bag in a bowl? Because you're going to put the pork in the bag, so I use small, first of all, so we have oil essentially oil and vinegar, so we have those. things here vinegar, sugar and then some other seasoning, so it's basically an agrodolce we're making, so we're going to say salad dressing, but if you want to say agrodolce, fancy, we're going to make pork with salad dressing. take about four cloves of garlic, just do that crushing thing in the meantime, I'm going to break these plums into smaller pieces because it's like a bite to get a whole plum in one bite, so this way it will disperse some of the sweetness throughout the dish so that If the garlic is crushed again, it is not necessary, is this, finally, I do not believe, because it goes in a marinade and, as long as the garlic gives flavor to the marinade, you will see the Allyson, so say it, and it will sound like a 90s band or something, it sounds broad, I would say yes, red wine, vinegar, olive oil, basic white wine, there are a lot of sweet ingredients here, so you want something dry with your Pinot Grigio Saban, whatever you're sitting drinking. this is a cup of Spanish olives green olives, come on, come on, you could chop them or break them if you wanted, yeah, it's kind of like oh, it's already there, it's too late, okay, capers because that's how they're salty, yeah, and a little bit . a little bit of caper brine, so there is a caper brine that will help season the marinade, so if some of that salt ends up getting into the marinade, at least there will be some seasoning inside of it, basic dried oregano, basically, if you grow back.

In the '80s, you always had a jar of dried oregano at home that your mom used like four nights a week for dinner. It has fresh herbs. Today I called, no I can't say BSI. I'm calling Bailey, your cell phone, like you. I've never had a bay leaf if you made this without the bay leaf you would never know the third cup of brown sugar yeah so let's break up that pork. We used to always eat chicken in Marbella for Passover, yes, mom would do it. do it every Easter, she would take the thing out, put it on the buffet, but you probably don't serve pork in Marbella, see what?

I'll take all the air out of it so they can actually do it. we mix it up and then we put it in there in two hours or overnight in the refrigerator yeah as long as you give it at least two hours to do it's magic. I'm going to put this in the refrigerator. here okay so it's been two hours you want to pass them to me and I'll block them yeah I would love to do that they'll be amazing okay so she moves here let's reserve the marinade because this is what becomes the liquid of cooking in which the pork hangs why do we dry it?

Moisture from the surface area inhibits browning, so we're going to remove all of that so we can start browning it right away in the pan. which is what we're going to do right now, so you can brown because I'm not wearing an apron, just when it starts to get warm enough is when we're going to add both at the same time, okay? I just saw my first cigarette, okay, you want to do this, you need a side towel. I know, you know, compared to the heavy dress shirt. I forgot we were making a video today and had to put a dress shirt on a suit for a meeting. thing and then I was like, oh, we have this video, you didn't want to wear a halter neck apron in case it's not, oh, that's like a Chrismukkah look.

I can't show off the full apron, there we have smoking, smoking and come on, you hear that sizzle, that's good obviously, Molly asks, yeah, do you think this is a little too loud because of all the smoke or is that okay? I feel good about that, but you have to trust your instincts. This is your recipe. My idea. recipe is okay, it's very good brown, yes, it smells good, it smells amazing, we have a good color on the second side, so I'm going to turn this end over and brown a little bit on the third side.

It's okay, it looks good, it looks very good. We're good, I think we're good, so what you do now is you take it off the heat for a minute so that when you pour in the marinade it doesn't all evaporate immediately, right? If you do not want. It boils too much and it's good to put it on top of the pork, oh so it's all in there, oh yeah, it's okay, you just shake it up and then you put it in the oven, the hand towel comes out and you put it in well. in there for like 22 to 26 minutes I read in the correct recipe and we're going to check the internal temperature and it will continue to cook a little bit after it comes out of the oven, so we take out that residual heat that I'm going to make a coffee.

I need coffee? So taking the shoe and just giving it a little bath, we want to keep it nice and moist, so it's good to pour in some of those juices halfway through cooking. The best way to spray is. tilt the pan towards you so the juices pool towards you and then you can separate them with a spoon so you do this and then you can easily, that's what they do in the videos when they do it in slow motion and the foam. foaming butter is what the pros do, I thought I would learn something I was going to do, why don't we take a temperature just to see where you are and this is like the thickest part here is that 120 and this is the smallest tenderloin, so that's It won't take much longer to get to 145 and this guy is at 117 so he's a little bit behind so in the meantime, let's cut the parsley.

Okay, rough chops aren't like Andy Barragán's, not even micro-fine ones. I don't think Andy would do it. No micro chopped parsley, but the micro chopped is everything else and it lets you know that you like it, first of all, that's not even microphone romance, we've used it in the magazine. I used it once, like last month, that's good in the past. 80's, my mom would still buy curly parsley. Nobody likes it to be fun to eat, yeah, well, you should bring it back, you can bring it back, you have the power, it looks really cute, okay, I'm going to make a couple more spoons and then let's go. check the temperature 1:46 perfect don't touch the mango I won't, this isn't my first rodeo okay this one is at 142 we'll call it here we go this sauce is amazing this smell was like candy.

Sour, you've got the fragrance, you've got the oregano, all that, but you say, oh, we should all be like professional chefs and we should reduce the sauce a little bit so it's all glazed, yeah, there's something nice about whipping up a little butter. which means emulsifying some cold butter into something that's this liquid to give it a little bit more body so it can really tame the pork and this what you want is a pretty medium-high heat, yeah, you want it to boil. . once this comes to a simmer Adams is going to pour in the butter and then we're just going to shake it and stir until it's a little bit thicker yeah come on we're simmering cold butter because it makes it easier to emulsify with the hot liquid , Yeah.

This moment is very good, what are you watching now? How do you know when it has reduced enough? Right here where I put a streak across the pan and it stays for a moment and then it goes away and it doesn't stick and it stays in place. but you can tell it has some body to it, so this is a good place to stop. It's so good it doesn't even need salt. Maybe it's the first time in my life. The balance of flavors is so right between salty. You just saw? That's okay, I think what's also nice about pork loin is that there are parts that are a little more cooked and parts that are a little more pink, something for everyone, which is good, you can see a little bit of pink, just pink in the middle. there, but not underneath, it's cooked very well and that's because we put it on very high heat on the stove and then we turned it very low in the oven and let it cook very gently and evenly, we'll make a little circular situation.

I'm going to rearrange, rearrange this, okay, I feel like circular is kind of old-fashioned, so we're going to do more of a sparse, more rustic vibe, I'm more like the 1992 guy, yeah, that's clear, it's Well, look at that look. On that, oh wow, so I'll let you do that rustic, it's very well cooked, look at that perfect, okay, so you pour all this delicious sauce over the parsley, oh, you add the parsley well, that's the other thing that We talked about when we made the recipe the first time, do you like the parsley on top after the sauce or do you like to like to mix it still fresh and green, yeah, but it's a little bit incorporated, yeah, and then you don't have just like a big one. touch of parsley, yeah, that doesn't look very good, yeah, and then they're all a little bit different because there's a salty bite and then there's a sweet bite and then you have your pork and it's a pretty dynamic dining experience, so to speak. , which maybe looks better than the The first time we did it really well, I'll let you serve them because you're the professional and then we can share the rest with Ches.

The

kitchen

is beautiful, tell me all your opinions. I'm going to make some prunes. something like sweet first bite prune I'm going to use olive Really so good mm-hmm I know we overuse the word tender but this is like the definition of tender this is maybe the only way I want to eat pork loin I love it the plate with some soft polenta that we talked about, you can make some example of soft polenta with a little bit of milk and butter, put it with a spoon, the chef recommends and small medallions in this offline that you told me was too much from the 90s too, yes. maybe just find a more rustic way to do it, but it's a huge compliment just the word medallion if we could remove that, that's what the '90s really feels like, yeah, you know what I mean, mashed potatoes it would be really good mashed potatoes, mm- hmm anyway, so good, incredibly delicious, you are ready to serve yourself on your own plate, let me cut the piece for you, yes, right from the noise, oh, you have your own way, wow, we are very messy right now, yes, it's really good to try it, trust.

I too can smell the vinegar from behind it is that beautiful moment when there are so many things here there is a fork I have only eaten a prune in Marbella yes, when we were going to have a good olive, that's how it was, I know we are going to change the recipe we're going to destroy the entire Silver Palace oh, thank you very much great, it's good, like you hate to say it because it's the O rap recipe, but it's really good. Rocco had a vision, obviously, he came to my station and demanded that we develop it.

In a Marbella pork recipe, together they had to say yes to the boss, so that's what we did, we made a lot of adjustments and I think it really improved the dish. Plus, it comes together much quicker than Marbella chicken, making it a super weeknight-friendly recipe. And to be honest, I'm pretty happy with it, except for the mess it left me with a rude mess. I think that's a summary, right, Tommy, okay, come on, can I, Tommy?