japanese teppanyaki table | pork tenderloin with rosemary, red wine, grape glaze

• 1 ¼ lb loin (with lean pork chops)
• 1 ½ cup seedless red grapes, cut in half
• ¾ cup of dry red wine
• 1 ½ teaspoon fresh rosemary, chopped
• ½ cup homemade or canned vegetable soup
• 4 tbsp butter, frozen *
• 2 tbsp clarified butter (ghee) for cooking

SIDES: black rice, faro or some crusty artisan bread; Stir-fry green peppers or vegetables.

Season with salt and pepper (we use Butt Rub seasoning).

To make vegetable noodles, cook them and keep the sides warm.

Preheat japanese teppanyaki table over # 5. When the orange light is off, set the electric teppanyaki dial to 7.5 reach (orange on fire) and melt the butter and add whole tenderloin. Once the color changes, turn the meat into a quarter, wait until it's brown, wait until it's next quarter, wait until it's brown, and so on, until it's golden on the outside.

Test completion (using a finger-pressing probe is helpful here; See below). When the thickest part felt moderately rare, we removed the meat. Remove to plate and cover with foil.

Reduce the gas teppanyaki supplies temperature to # 6 and glaze with red wine. Be careful. The steam will be very hot.

Now scrape off all the brown crumbs with a wooden spatula and add the grapes and rosemary. Continue to stir and cook until the syrup forms, 3-4 minutes. Because of the large surface area, the liquid will quickly decrease. Add the stock and remaining gravy and cook until the sauce is halved, stirring occasionally for 3 to 4 minutes.

Turn off teppanyaki table for restaurant.

Remove the frozen butter cubes from the freezer and add one portion at a time. Move one piece until the butter melts, then add the next. This will thicken the sauce slightly and give it an extra yum! Slice the tenderloin into thin slices and top with a savory sauce.

Explanation: cold butter melts slowly, which allows you to completely break down the butter into tiny droplets that can be dispersed throughout the water. Adding butter gradually at a time will further slow down the process. These steps together ensure a stable emulsion. For a successfully thickened butter sauce, be sure to cut the cold butter into small pieces, then gradually add and stir constantly.