Pan Sauces and Searing

Here are some articles about searing meats:
Tips and Tricks: Searing Meats
The Quick Sear

The great part about this technique is that it applies to nearly any cut of meat, and even vegetables. If you use it with, say, a chicken breast or pork chops (anything that cooks quickly), you can make a delicious sauce out of the same pan.

So, once you know the technique, you can pretty much sear anything, then make a nearly limitless number of sauces.

We’ll be using pork tenderloin, and making a cranberry-port sauce. Just mentioning that makes me hungry, so I’m going to end this now and make some dinner!

Eat well!