Well Done Cooking Class is a local Houston based business owned by Celeste Terrell and Kathryn Herod. You might of seen these ladies star on the famous TLC show, The Little Couple!
The first class Marshall and I went to was great! As a class, we went to the oldest farmers market in Houston to shop for fresh ingredients and then headed back to the kitchen to cook up a delicious dinner. Find out more about this class here.
With a great 1st experience behind us, we were looking for another reason to go back. For Christmas this year we bought my father in law a cooking class and decided to go back as a family. This time we checked out the class called, Smart Eating with a protein focused. Since I was going with 3 guys...I knew MEAT had to be on the menu!
The Top Chefs!
Chef Marshall, Billy & Brett
- Buttermilk and baked potato chip crusted chicken, one that everyone loves!
- Honey Glazed Spicy Pork Tenderloin
- Chipotle Turkey Chili with Bleu Cheese Crumbles (blue cheese and chili is our new favorite!)
- Paprika and Herb Crusted Steak Wrap
Honey Glazed Spicy Pork Tenderloin
- 1 tsp. Paprika
- 1/4 tsp. Salt
- 1/2 tsp.Ground black pepper
- 1/8 tsp. Onion powder
- pinch of Chili powder and Cayenne
- 1/2lb Pork tenderloin
- 1/2 tsp Grape Seed Oil
- 2 tsp raw honey (we used Mike's spicy honey for an extra kick!)
- 1/2 Tbsp. minced garlic
- Preheat the oven to 350 ̊F.
- MAKE SPICE MIX: First, mix the paprika, salt, black pepper, onion powder, chili powder, and cayenne in a small bowl.
- PREPARING THE PORK: Next, dry the tenderloin thoroughly with a paper towel and remove any siliver skin. Silver skin is the shiny withe part that runs across the tenderloin and the fat is the solid white part. Insert the tip of your chef's knife under neath the silver skin. Pushing the knife away from you in small slicing motions, cut the silver skin off.
- Once finished removing the silverskin, coat your tenderloin evenly with the olive oil. Next, sprinkle the spice mixture evenly over it until the tenderloin is thoroughly coated and rub this in well into the meat. Mop up any spices that have spilled onto the plate, using the loin. Cover loosely with plastic wrap and let stand 15 minutes. The longer, the better.
- SEARING THE PORK: After 15 minutes or so, place a large nonstick skillet over medium-high heat. Unwrap the tenderloin and sear it for 1 to 2 minutes per side, or until just browned on all sides. Next, place the tenderloin in a small roasting pan lined with foil.
- GLAZING AND FINISHING IN THE OVEN: Mix together your honey and garlic and then use a pastry or basting brush to evenly coat the tenderloin with the honey mixture. Bake, uncovered, for 5 to 10 minutes, or until it the pork is 126 ̊F (Medium Rare) internally. For those with compromised immune systems, such as children or the elderly, at least cook the pork to 145 F (Medium well). If you have purchased certified pork, you can cook the pork to the same temperatures that you would your favorite steak, which could be rare.
- Remove the pork from the oven, loosely cover the tenderloin with the foil and let stand for 5 minutes. Transfer to a cutting board and slice thinly. Serve immediately.