Pork Tips with Sauteed Onions
Jun 22, 2021 07:43:21 #
Jun 22, 2021 08:34:29 #
Jun 22, 2021 09:10:23 #
Jun 22, 2021 09:35:30 #
Jun 22, 2021 11:21:11 #
John Lawrence wrote:
I marinated two pounds of pork tips overnight. I drained them and cooked them in my trusty cast iron pan. Keep stirring the tips while cooking as the marinade caramelizes quickly. Removed the tips when done and deglazed the pan with chardonnay. After the wine cooked off, I added a little olive oil and sauteed the onions. My wife steamed some corn and made a salad. Great dinner and a relaxing day.
I've never cooked pork in this manner... soon to be rectified!! Looks and sounds absolutely wonderful! Very well done image to represent....
Jun 22, 2021 11:54:06 #
yorkiebyte wrote:
I've never cooked pork in this manner... soon to be rectified!! Looks and sounds absolutely wonderful! Very well done image to represent....
Thank you, Yorkiebyte. I respect you as a cook and photographer so I greatly appreciate your kind comment.
Jun 22, 2021 17:01:08 #
John Lawrence wrote:
I marinated two pounds of pork tips overnight. I drained them and cooked them in my trusty cast iron pan. Keep stirring the tips while cooking as the marinade caramelizes quickly. Removed the tips when done and deglazed the pan with chardonnay. After the wine cooked off, I added a little olive oil and sauteed the onions. My wife steamed some corn and made a salad. Great dinner and a relaxing day.
That looks delicious great job on the onions. Well done John!
Jun 22, 2021 17:10:49 #
Tito14 wrote:
That looks delicious great job on the onions. Well done John!
Thank you, Ernesto. That’s one I took before I started learning about lighting from you. It was dark out so I bounced my flash off the ceiling. It produced a flat lighting with no highlights or shadows. I’m trying now to shoot all my food photography in natural light and I also bought a diffuser for my flash for when I have no other choice.
Jun 22, 2021 20:26:42 #
John Lawrence wrote:
I marinated two pounds of pork tips overnight. I drained them and cooked them in my trusty cast iron pan. Keep stirring the tips while cooking as the marinade caramelizes quickly. Removed the tips when done and deglazed the pan with chardonnay. After the wine cooked off, I added a little olive oil and sauteed the onions. My wife steamed some corn and made a salad. Great dinner and a relaxing day.
Looks beautiful John, but I have no idea what pork tips are. Googled it but didn’t get a definitive answer. What is your definition of these tasty looking treats?
Thanks.
Jun 22, 2021 21:38:02 #
Bluefish wrote:
Looks beautiful John, but I have no idea what pork tips are. Googled it but didn’t get a definitive answer. What is your definition of these tasty looking treats?
Thanks.
Thanks.
Hi Bluefish.
I like pork tenderloin for its tenderness but they are thick at one end tapering down to thin on the other end. No matter how I cooked them, I couldn’t get an even doneness throughout the tenderloin. Several years ago, I began cutting the entire tenderloin into uniform pieces. I refer to them as pork tips after the better known steak tips.
I sometimes skewer them to make shish kabobs and other times I cook them as presented here. Either way, I now get the uniform doneness I was missing before. I hope that answers your inquiry and thank you for looking and leaving a comment.
John
Jun 23, 2021 16:48:25 #
Great shot John looks so delicious. Thank you very much for the details. 
Jun 23, 2021 16:59:25 #
Sylvias wrote:
Great shot John looks so delicious. Thank you very much for the details.
Thank you for your kind comment, Sylvia. I appreciate it. I always enjoy hearing from you.
Jun 23, 2021 20:10:22 #
John Lawrence wrote:
Hi Bluefish. br br I like pork tenderloin for i... (show quote)
Thank you so much John. This is now a dish I am looking forward to trying, very soon. The best I could find by Googling was the ends of ribs containing lots of cartilage, yuck. Your version looks superb.
Jun 23, 2021 20:14:40 #
Jun 23, 2021 21:58:38 #
Bluefish wrote:
Any chance of sharing your marinade?
I wouldn’t use the same marinade again nor would I recommend it. It caramelized too quickly, left a burnt after taste and made a mess of my cast iron pan. Marinades are a matter of personal taste and are usually decided after a great deal of experimentation. The best marinade for this dish to suit my taste is still a work in progress. Good luck.
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