Pork tenderloin with burnt brown sugar, orange confit, and thyme from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

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Notes about this recipe

  • DKennedy on March 15, 2025

    The confit sub recipe is a lot of work and book suggests it won't hold in the fridge (I don't know why) but the end result was lovely.

  • tarae1204 on February 05, 2022

    I tried making this in a 14” cast iron pan on the stove with two tenderloins. After browning the tenderloins for 15 min stovetop, I finished them in a 375 oven to 135 degrees and gave them a long rest before slicing. They were perfectly cooked, juicy and delicious. My pan was a mess, however, and the pieces of orange confit were burnt. So if I repeat this, I may try a different approach. I couldn’t salvage the pan drippings for a jus so served the pork with a good condiment (stonewall kitchen honey mustard aioli).

  • Sandiegolemons on July 01, 2017

    The first time I did this recipe I placed the tenderloins directly on the grates over the coals. It looks like I mentioned that the pork needed a jus and I assume the juices were lost to the fire. This time I followed the cooking method and used a large cast iron pan over the coals. Magnificant. This is what we were after the first time. The tenderloins were full of flavor and juice. There was plenty of jus with this method. The orange confit is a must and I made a note to add a little more to one of the tenderloins next time we do this recipe. Which hopefully be sooner than the last time we tried it. Almost six years ago. 5 stars

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