More great food from the Chefs Academy
>> andi: back in the titch. >> tracy: with chef lucas, chef eli, who we promised would spea speak. >> how are you doing today? >> andi: yeah. >> being polite. >> tracy: spring rolls and fennel salad if you joined us late you can catch it on the website. >> andi: now what are you going to do? >> sweet pork loin with sweet potato hash. the first thing you want to do is season your pork out. that’s where all flavor is going to come from, and that’s what will take the longest. we’ll sear the pan and that’s what we’ll make the sauce out of it. >> tracy: the stuff at the bottom. >> andi: this is the pork loin. >> the pork tenderloin. >> tracy: the natural shape. not beaten. >> that’s the difference between the tenderloin and the loin. people get them confused. the pork tenderloin is quite small. where the loin is quite big. those are super tender by themselves. >> andi: i didn’t know that. >>
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