Pork Tenderloin En Croute |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Pork tenderloin tends to be a bit dry, from lack of fat, but this addresses that, very dressy in presentation, but quite simple to prepare. Picked up a few years ago from Emeril, and altered a bit to my own tastes, more Wellington with a Greek twist...the tastes and textures meet very well to my palate Ingredients:
1 pork tenderloin, silverskin removed |
3 -4 ounces pork fat, for lardoons |
emeril's original essence |
2 tablespoons olive oil |
6 -8 mushrooms, destemmed |
1 shallot, roughly cut up |
3 tablespoons soya sauce |
3 tablespoons chopped garlic |
1/4 lb pepper pork liver pate |
phyllo pastry, to enclose |
egg wash, to seal |
Directions:
1. 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.
2. Dust the meat lightly with Essence.
3. Fry quickly, over medium high heat to sear the outside of the meat.
4. Remove from heat and rest it.
5. 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.
6. Place the meat on the phyllo pastry sheet, and spoon the puree around it.
7. Wrap the phyllo around the work, and seal with egg wash.
8. 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).
9. Slice into medallions, about an inch thickness or less -
10. 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).
11. Depending on taste, a Chardonnay or Reisling wine, fairly dry and oaked for my Reisling pick - .
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