I'm just going to cut down like this so now I have a nice little piece to cut versus that quarter that's going to be wonky and rocky whenever I'm doing a dice. The width is the same as how thick I'm going to cut it, i love chutney there are a lot of chutneys in Indian cooking like mango chutney it's like a fruit compote but savory pork thyme so here's a pork tenderloin we're going to butterfly it don't cut all the way through that's all we're doing just opening that up now we will have to pound it out I'm starting in the middle and working my way out clearly I'm trying to get it nice and even I think that looks good so not to multitask but to multitask so you can see how this this cream is just nice and thick i also want it to kind of stay warm you have to season the inside and the outside this is done the cinnamon stick i take out the rosemary twig i take out the strain because i need this to cool I'm going to spread it out I'm going to wash my hands and we'll finish that just a second okay ladokali so to this i am adding a tablespoon of sugar apple cider vinegar has some sweetness and it has some tanginess put some nuts in here it smells so good let me taste this taste taste taste this is just my jam it's still kind of savory it still has that acid it's just a little bit of sweetness it's not a sugar bomb I'm trying to spread out all my goodies so when i am rolling it i take my the side that's closest to me i am holding everything together and i'm making sure that it is compact the same is at the bottom so that it doesn't keep opening so this is how you truss make a knot at the top then i make a loop I take the string under here like this and i come up like this loop drag it through any filling that's coming out you can stuff that in now olive oil in my pan i'm gonna get my potatoes out we're gonna sear this while this is searing we're going to come over here and i'm going to be doing our potatoes I want to show you all this rice syrup look at this looks so cool i freaking love this thing it makes really fluffy potatoes if at any time it gets too dark i'm going to take chicken stock and just deglaze it because i just don't want to i don't want to lose that flavor and i don't want to start over you see how it just takes it off and what i can do with that come back in here add some oil just keep going that becomes flavor and now i'm back in business i've got butter it's going in one at a time all right the last side i'm going to go right to the oven i'm going to cook it to 140 because i know that as it sits on that hot sheet pan and i rest it is going to come up to temperature my cream is still warm if your potatoes are looser when they are hot they will be stiffer when they are cold make them looser than you think that you want me to have them okay last little bit of butter you know you're loving that all right so this is done now last thing i know i'm showing you a quick garnish i'm peeling it because these strings you know those strings that you have in they're like how long has that been in there so right at 140. that nose nose i'm gonna let it rest in my pan get all that look at that beautiful color that's what you want so that's that's safe there i'm gonna make ribbons with the peeler i'm gonna add some apple i'm gonna leave the skin on because the pretty color i'm going to add some walnuts so i'm doing equal parts or i don't know where that accent was coming from oh my god did you hear it yeah it's just like somebody came into my body and literally started talking okay we have this beautiful stock that we had reduced so now i'm heating this up i'm deglazing all i'm doing here is scraping the bottom of the pan in here i'm catching all of those bits and bobs back in here a little knob of butter just to bring everything together and if you think you have more more bits in there that need to be strained go back now i'm just cutting the strings off yep she has those girdle lines saw look at that beautiful just a little bit of pink and then i'm gonna just do three little medallions my pork then i have salad make sure you get all the bits now we have our sauce there you are it looks like a lot because it is you

I've decided to butterfly this pork tenderloin. I don't want to cut all the way through, though - that's all we're doing just opening it up. Now we'll have to pound it out. I'm starting in the middle and working my way out, trying to get it nice and even. It looks good, so now I can multitask a bit.

I've also prepared this cream mixture for our pork dish. It's got some sweetness from apple cider vinegar and some tanginess - perfect! Now let me add some nuts... they smell so good! Let me just take a taste... yes, still quite savory but with a bit of sweetness too. I'm spreading out all my ingredients now.

For trussing the pork, I'll make a knot at the top, then take the string and loop it under here like that, dragging it through any filling I have left in the pan. I'll give it a bit more pressure to secure everything together.

Next, I need some potatoes. I'm going to get them out of my pan and start cooking them while our pork is searing in the same pan. If we get too dark, I might just deglaze with some chicken stock - doesn't want that lovely flavor lost!

I've got a special trick for making fluffy potatoes: this rice syrup thingamajig. It makes them so good and light... Let's see if it works when our pork is done.

The last step now is to cook the pork in the oven at 140 degrees Celsius, which I think will give us that perfect medium-rare result when we rest it on a hot sheet pan. My cream mixture should still be warm and ready to go - hope those potatoes don't overcook while they're waiting!

I know there's something about how potatoes behave when cooled quickly... Let me just check on them real quick. Okay, I think I've got that covered now.

For garnishing, I'll just peel the strings off our pork tenderloin and give it a bit of sparkle - love those pretty colors! Maybe add some apple slices and walnuts too... That sounds like a great finish to this dish!

I am going to let our pork rest in my pan for a few more minutes, then we can get everything plated up. I want that beautiful color on the plate as well - don't want anything lost from our lovely dish!

"WEBVTTKind: captionsLanguage: enso i'm going to teach you how to make a pork roulade with a chutney stuffing and garlic rosemary mashed potatoes i'm going to start with our mashed potatoes when i'm cooking my potatoes i am starting them in cold water so that they cook evenly if you start them in hot water the outsides get done first fall apart and then the insides may not be cooked okay i'm gonna cut these into quarters but lengthwise we're gonna salt our water now so the next thing i'm gonna do is to get my pan on for the cream that is gonna be for my potatoes one cup of heavy cream nothing like a little fat all right so what i'm doing is infusing my cream with the rosemary and the garlic rosemary now i'm going to cut up some shallots this can be roughly chopped i'm just getting all the flavor that i want to put in there i'm going to reduce it to a half a cup i'm going to put just a pinch of salt in here now i'm going to start working on my filling so one cup of chicken stock apricots i have figs i have dried plums not to be mistaken with a prune it's really the same thing i'm going to keep the fruit fairly large because i want to reconstitute the dried fruit and then some raisins a couple of cinnamon sticks some rosemary some ginger this is what i'm gonna do with this ginger this also is going into a chutney it doesn't have to be as fine okay i like ginger all right some more garlic okay so here here take some salt because it's abrasive all right so that's done so then that goes but now you appreciate it all right so i'm just gonna put more shallots in here look at all those goodies i'm gonna toast all of my walnuts at once for both the filling and a garnish 425 for nuts is really high so i've set the timer for five minutes now i'm gonna turn down the potatoes now the last thing i'm gonna add to my filling is apple make this more safe i am just going to cut down like this so now i have a nice little piece to cut versus that quarter that's going to be wonky and rocky whenever i'm doing a dice the width is the same as how thick i'm going to cut it i love chutney there are a lot of chutneys in indian cooking like mango chutney it's like a fruit compote but savory pork thyme so here's a pork tenderloin we're going to butterfly it don't cut all the way through that's all we're doing just opening that up now we will have to pound it out i'm starting in the middle and working my way out clearly i'm trying to get it nice and even i think that looks good so not to multitask but to multitask so you can see how this this cream is just nice and thick i also want it to kind of stay warm you have to season the inside and the outside this is done the cinnamon stick i take out the rosemary twig i take out the strain because i need this to cool i'm going to spread it out i'm going to wash my hands and we'll finish that just a second okay ladokali so to this i am adding a tablespoon of sugar apple cider vinegar has some sweetness and it has some tanginess put some nuts in here it smells so good let me taste this taste taste taste this is just my jam it's still kind of savory it still has that acid it's just a little bit of sweetness it's not a sugar bomb i'm trying to spread out all my goodies so when i am rolling it i take my the side that's closest to me i am holding everything together and i'm making sure that it is compact the same is at the bottom so that it doesn't keep opening so this is how you truss make a knot at the top then i make a loop i take the string under here like this and i come up like this loop drag it through any filling that's coming out you can stuff that in now olive oil in my pan i'm gonna get my potatoes out we're gonna sear this while this is searing we're going to come over here and i'm going to be doing our potatoes i want to show you all this rice syrup look at this looks so cool i freaking love this thing it makes really fluffy potatoes if at any time it gets too dark i'm going to take chicken stock and just deglaze it because i just don't want to i don't want to lose that flavor and i don't want to start over you see how it just takes it off and what i can do with that come back in here add some oil just keep going that becomes flavor and now i'm back in business i've got butter it's going in one at a time all right the last side i'm going to go right to the oven i'm going to cook it to 140 because i know that as it sits on that hot sheet pan and i rest it is going to come up to temperature my cream is still warm if your potatoes are looser when they are hot they will be stiffer when they are cold make them looser than you think that you want me to have them okay last little bit of butter you know you're loving that all right so this is done now last thing i know i'm showing you a quick garnish i'm peeling it because these strings you know those strings that you have in they're like how long has that been in there so right at 140. that nose nose i'm gonna let it rest in my pan get all that look at that beautiful color that's what you want so that's that's safe there i'm gonna make ribbons with the peeler i'm gonna add some apple i'm gonna leave the skin on because the pretty color i'm going to add some walnuts so i'm doing equal parts or i don't know where that accent was coming from oh my god did you hear it yeah it's just like somebody came into my body and literally started talking okay we have this beautiful stock that we had reduced so now i'm heating this up i'm deglazing all i'm doing here is scraping the bottom of the pan in here i'm catching all of those bits and bobs back in here a little knob of butter just to bring everything together and if you think you have more more bits in there that need to be strained go back now i'm just cutting the strings off yep she has those girdle lines saw look at that beautiful just a little bit of pink and then i'm gonna just do three little medallions my pork then i have salad make sure you get all the bits now we have our sauce there you are it looks like a lot because it is youso i'm going to teach you how to make a pork roulade with a chutney stuffing and garlic rosemary mashed potatoes i'm going to start with our mashed potatoes when i'm cooking my potatoes i am starting them in cold water so that they cook evenly if you start them in hot water the outsides get done first fall apart and then the insides may not be cooked okay i'm gonna cut these into quarters but lengthwise we're gonna salt our water now so the next thing i'm gonna do is to get my pan on for the cream that is gonna be for my potatoes one cup of heavy cream nothing like a little fat all right so what i'm doing is infusing my cream with the rosemary and the garlic rosemary now i'm going to cut up some shallots this can be roughly chopped i'm just getting all the flavor that i want to put in there i'm going to reduce it to a half a cup i'm going to put just a pinch of salt in here now i'm going to start working on my filling so one cup of chicken stock apricots i have figs i have dried plums not to be mistaken with a prune it's really the same thing i'm going to keep the fruit fairly large because i want to reconstitute the dried fruit and then some raisins a couple of cinnamon sticks some rosemary some ginger this is what i'm gonna do with this ginger this also is going into a chutney it doesn't have to be as fine okay i like ginger all right some more garlic okay so here here take some salt because it's abrasive all right so that's done so then that goes but now you appreciate it all right so i'm just gonna put more shallots in here look at all those goodies i'm gonna toast all of my walnuts at once for both the filling and a garnish 425 for nuts is really high so i've set the timer for five minutes now i'm gonna turn down the potatoes now the last thing i'm gonna add to my filling is apple make this more safe i am just going to cut down like this so now i have a nice little piece to cut versus that quarter that's going to be wonky and rocky whenever i'm doing a dice the width is the same as how thick i'm going to cut it i love chutney there are a lot of chutneys in indian cooking like mango chutney it's like a fruit compote but savory pork thyme so here's a pork tenderloin we're going to butterfly it don't cut all the way through that's all we're doing just opening that up now we will have to pound it out i'm starting in the middle and working my way out clearly i'm trying to get it nice and even i think that looks good so not to multitask but to multitask so you can see how this this cream is just nice and thick i also want it to kind of stay warm you have to season the inside and the outside this is done the cinnamon stick i take out the rosemary twig i take out the strain because i need this to cool i'm going to spread it out i'm going to wash my hands and we'll finish that just a second okay ladokali so to this i am adding a tablespoon of sugar apple cider vinegar has some sweetness and it has some tanginess put some nuts in here it smells so good let me taste this taste taste taste this is just my jam it's still kind of savory it still has that acid it's just a little bit of sweetness it's not a sugar bomb i'm trying to spread out all my goodies so when i am rolling it i take my the side that's closest to me i am holding everything together and i'm making sure that it is compact the same is at the bottom so that it doesn't keep opening so this is how you truss make a knot at the top then i make a loop i take the string under here like this and i come up like this loop drag it through any filling that's coming out you can stuff that in now olive oil in my pan i'm gonna get my potatoes out we're gonna sear this while this is searing we're going to come over here and i'm going to be doing our potatoes i want to show you all this rice syrup look at this looks so cool i freaking love this thing it makes really fluffy potatoes if at any time it gets too dark i'm going to take chicken stock and just deglaze it because i just don't want to i don't want to lose that flavor and i don't want to start over you see how it just takes it off and what i can do with that come back in here add some oil just keep going that becomes flavor and now i'm back in business i've got butter it's going in one at a time all right the last side i'm going to go right to the oven i'm going to cook it to 140 because i know that as it sits on that hot sheet pan and i rest it is going to come up to temperature my cream is still warm if your potatoes are looser when they are hot they will be stiffer when they are cold make them looser than you think that you want me to have them okay last little bit of butter you know you're loving that all right so this is done now last thing i know i'm showing you a quick garnish i'm peeling it because these strings you know those strings that you have in they're like how long has that been in there so right at 140. that nose nose i'm gonna let it rest in my pan get all that look at that beautiful color that's what you want so that's that's safe there i'm gonna make ribbons with the peeler i'm gonna add some apple i'm gonna leave the skin on because the pretty color i'm going to add some walnuts so i'm doing equal parts or i don't know where that accent was coming from oh my god did you hear it yeah it's just like somebody came into my body and literally started talking okay we have this beautiful stock that we had reduced so now i'm heating this up i'm deglazing all i'm doing here is scraping the bottom of the pan in here i'm catching all of those bits and bobs back in here a little knob of butter just to bring everything together and if you think you have more more bits in there that need to be strained go back now i'm just cutting the strings off yep she has those girdle lines saw look at that beautiful just a little bit of pink and then i'm gonna just do three little medallions my pork then i have salad make sure you get all the bits now we have our sauce there you are it looks like a lot because it is you\n"