Video summary

I Stopped Cutting Pork First....And Everything Changed!

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Rick (Backyard Chef)

Ingredients

(Quantities are not fully specified; key items and “to taste” seasonings are listed.)

  • Pork tenderloin: 2 tenderloins, trimmed of silver skin
  • Salt and pepper (white or black)
  • Paprika
  • All-purpose plain flour
    • “A little splurge” for crusting
    • A small bit later to thicken the sauce
  • Olive oil and butter (for searing)
  • Onion (added early with the sear)
  • Mushrooms (sliced; browned)
  • Dry thyme: pinch (optional)
  • Garlic: about 30 seconds in the pan
  • Worcestershire sauce: “a little splashing”
  • Dijon mustard: 1 teaspoon
  • Chicken stock: a little bit (from a cube or carton)
  • Chopped parsley: optional
  • Cream (added to make the sauce creamy; amount not specified)

Suggested serving sides (optional)

  • Mashed potato (for plating)
  • Veg (any)
  • Crusty bread (alternative)

Equipment / Prep

  • Frying pan (he emphasizes using a frying pan rather than a wok)
  • Knife (for removing silver skin)
  • Tray (to transfer and rest the pork)
  • Uses the same pan workflow:
    • sear pork → build sauce → return pork to finish
  • Marinating: none mentioned

Method (step-by-step)

1) Prep & trim pork

  1. Trim silver skin from both tenderloins:
    • “Run a knife under, lift it up, slice the knife under, and the skin comes off.”
  2. Season the pork:
    • Salt and pepper
    • Paprika
    • Key cue: season before flour so the seasoning sticks.

2) Flour & crust the pork

  1. Add flour to the seasoned pork (“a little splurge”) to form a crust.
  2. Rest 5 minutes:
    • Flour absorbs moisture and creates a crust.

3) Sear pork

  1. Heat olive oil + butter in a frying pan.
  2. Sear pork all the way around until browned.
  3. Transfer to a tray, cover, and rest immediately.

4) Garlic mushroom sauce (in the same pan)

  1. In the same pan, whiz/stir, then add mushrooms and brown them.
  2. Season mushrooms with salt and pepper to draw out moisture.
  3. Add a pinch of dry thyme (optional herb).
  4. Cook until moisture reduces (“cook off the moisture”).
  5. Add garlic and cook about 30 seconds, stirring it in.
  6. Add Worcestershire sauce (“a little splashing”).
  7. Thicken the base:
    • Add a little flour and cook out the flour.
  8. Stir in 1 tsp Dijon mustard.
  9. Add chicken stock (“little bit”), stirring to combine.
  10. Optional: stir in chopped parsley.
  11. Simmer until the sauce looks thick/creamy.
  12. Add cream and cook “a little minute.”

5) Slice, return to sauce, finish

  1. Slice the rested pork:
    • He notes it may not be fully cooked yet; slicing helps it finish in the sauce.
  2. Put pork slices back into the pan.
  3. Stir so the meat is in the sauce (not sitting on top).
  4. Simmer/finish in the sauce for 4–5 minutes:
    • Sauce thickens; pork cooks through.

6) Serve

  1. Turn off the flame and add a little shake of black pepper.
  2. Serve over mashed potato, spooning on:
    • the creamy garlic mushroom sauce
    • mushrooms on top
    • optional parsley finish

Chef tips / technique notes

  • Don’t cut into thin medallions and over-fry first
    • Rick says there’s “no point” cutting into medallions and frying until overly cooked early, then only cooking in sauce.
    • Instead: slice thicker and let it finish in the sauce longer.
  • Flour timing matters
    • Season first, then flour.
    • Rest about 5 minutes so the flour absorbs moisture and crusts.
  • Sear for flavor
    • Get a “cracking sear.”
  • For sauce success
    • Reduce mushroom moisture before adding garlic.
    • Add garlic briefly (~30 seconds).
    • Use a small amount of flour to thicken, then cook it out.

Common mistakes to avoid

  • Seasoning after flour
    • Rick emphasizes seasoning before flour for better adhesion.
  • Not finishing pork in the sauce
    • Avoid resting pork on top of sauce—ensure it’s simmered in it.
  • Overcooking pork by frying medallions first
    • He discourages the “fry first, then hope sauce finishes it” approach.

Variations / serving options

  • Serve with whatever you like, such as:
    • Mashed potato (example)
    • Crusty bread
    • Load of veg (any)
  • Parsley is optional (omit if preferred).
  • Seasoning can be customized
    • Mentions options like Old Bay or Cajun seasoning (“anything that you like”).

Original video