Odette | 03. 2023 Recipe
Make Odette | 03. 2023 Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Tenderloin
Pear Gastrique
Parsnip Purée
Garnish & Finish
Method
Pork Tenderloin
- 1
Preheat and season
Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Season evenly on all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 2
Sear
Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning with tongs, until a deep golden-brown crust forms on all sides, about 2–3 minutes per side.
- 3
Roast
Add 1 tablespoon unsalted butter, 2 thyme sprigs, and the 2 smashed garlic cloves to the pan. Spoon melted butter over the pork for 30 seconds, then transfer the skillet to the preheated oven. Roast until internal temperature reaches 140°F (60°C), about 10–12 minutes depending on thickness.
- 4
Rest
Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes (carryover will bring it to medium doneness). Reserve pan juices for optional use in the sauce.
Pear Gastrique
- 5
Prepare pear
Core and finely dice the ripe pear to yield about 1 cup. Keep pieces small so they cook down quickly.
- 6
Caramelize sugar
In a small saucepan over medium heat, add 2 tablespoons granulated sugar. Warm until sugar melts and just begins to caramelize to a light amber color, swirling the pan occasionally — about 3–4 minutes. Watch closely to avoid burning.
- 7
Deglaze and simmer
Carefully add 2 tablespoons white balsamic vinegar to the caramel (it may sputter). Stir to combine, then add the diced pear and 1/4 cup apple cider. Bring to a gentle simmer and cook until pear is soft and the liquid has reduced and thickened slightly, about 6–8 minutes.
- 8
Finish gastrique
Remove from heat and stir in 1 teaspoon lemon juice, 1 tablespoon cold cubed unsalted butter, and 1/4 teaspoon fine sea salt. Whisk until the butter is melted and the sauce is glossy. If you prefer a smoother sauce, pulse briefly in an immersion blender or blender; otherwise leave slightly chunky for texture. Keep warm.
Parsnip Purée
- 9
- 10
Blend purée
Drain parsnips well and return to the warm pot to dry for 1 minute over low heat. Transfer to a blender or use an immersion blender. Add 1/2 cup whole milk, 1 tablespoon unsalted butter, 1/2 teaspoon salt, and 1/8 teaspoon white pepper. Puree until smooth and silky, adding a tablespoon more milk if needed to reach desired consistency. Adjust seasoning to taste and keep warm.
Garnish & Finish
- 11
Slice pork and plate
Slice the rested pork tenderloin into 1/2-inch medallions. Spoon a smooth bed of parsnip purée onto each plate, arrange pork medallions on top or alongside, and spoon warm pear gastrique over the pork, allowing some sauce to run onto the purée.
- 12