Pork Tenderloin En Croute Recipes

PORK WELLINGTON

Steps:

• Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
• Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
• Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
• Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
• Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
• 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
• To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

PORK TENDERLOIN EN CROUTE RECIPE

Steps:

• Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil and grease the center with the butter. Season the pork tenderloin on all sides with the Essence. Heat the oil in a skillet or Dutch oven, large enough to hold the tenderloin, over medium-high heat. Add the tenderloin and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently, until the meat reaches an internal temperature of 110 degrees, 16 to 18 minutes. Remove from the pan and cool for about 10 minutes. On a lightly floured surface, roll out the pastry to a 12- by 18-inch rectangle. To make an egg wash, beat the egg with 2 teaspoons of water in a small bowl. Evenly coat the tenderloin on all sides with the mustard. Pack the cooled Mushroom Duxelle mixture around the pork tenderloin. Place the coated meat on the outer third of the pastry. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Carefully transfer the tenderloin onto the prepared baking sheet. Brush the pastry evenly with egg wash. With a small knife make a decorative crosshatch pattern across the top. Bake for 10 minutes, then turn. Bake until golden brown and an instant read thermometer reaches 140 degrees, 10 to 12 minutes. Remove from the oven and let rest for 5 minutes before serving. For the Mushroom Duxelle: In a large skillet or saute pan, melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 2 minutes. Add the mushrooms, salt, and white pepper and cook, stirring, until the mushrooms begin to caramelize and all the liquid has evaporated, about 20 minutes. Add the wine, soy sauce, balsamic vinegar and Worcestershire and cook, stirring to deglaze the pan and until the liquid has all evaporated, about 5 minutes. Remove from the heat and let rest while assembling the other ingredients. (Makes 3 cups) This recipe yields 4 servings.

PORK TENDERLOIN EN CROUTE

Steps:

• Skin the silverskin off the tenderloin. Stab the body of the meat with a boning knife in "many" places, inserting a small sliver of pork fat into the opening.
• Dust the meat lightly with Essence.
• Fry quickly, over medium high heat to sear the outside of the meat.
• Remove from heat and "rest" it.
• Place mushrooms ("important" that they are destemmed, ie caps only!)(we are going for texture here), the shallot, soya sauce, pepper pate and garlic, in a blender and puree to a smooth paste.
• Place the meat on the phyllo pastry sheet, and spoon the puree around it.
• Wrap the phyllo around the work, and seal with egg wash.
• Bake at 325 on a greased pan, or glass pan, for about 25 minutes, until phyllo is brown and flakey, and meat is heated to about 155 interior temperature. Remove from oven and allow to "rest" (note that the meat will continue to convect and temp will rise another ten degrees as it rests, but the moisture, augmented by the lardoons, and sealed with the phyllo, will remain).
• Slice into medallions, about an inch thickness or less --
• Works well with mashed Yukon Gold potato (3 tbsp each butter and sour cream, mash like crazy!), steamed green beans (3 minutes only, use water with almond extract, sprinkle with slivered almonds), steamed carrot spears (skinned, split, steamed over water with a lot of fresh dill).
• Depending on taste, a Chardonnay or Reisling wine, fairly dry and "oaked" for my Reisling pick -- .