Pork Tenderloin En Croute Recipes

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 -- .

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

Steps:

• 1. For marinade, in a heavy plastic bag combine wine, tarragon, and garlic; hold open end securely and turn bag to mix. Place tenderloin in bag; tie securely. Marinate in refrigerator 2 to 4 hours, turning occasionally. 2. Remove tenderloin, reserving marinade. Melt butter in a large, heavy skillet. Add tenderloin and brown on all sides. Add marinade; cover and simmer 10 minutes. Remove tenderloin, reserving marinade in skillet. Place tenderloin on a cookie sheet and place in freezer for 30 minutes. 3. In a mixing bowl, stir together flour and salt. Cut in lard with a pastry blender till crumbs are the size of peas. Add cold water, 1 tablespoon at a time, mixing with a fork after each addition. Form dough into a ball; turn onto a lightly floured surface. Flatten dough and roll into a rectangle about 2 inches longer than tenderloin and 1/8-inch thick. Remove tenderloin from freezer and place on pastry. Trim edges and sides. Fold in ends of pastry and wrap pastry around tenderloin, trimming to leave about 1/2-inch overlap. Seal edge with cold water. 4. Beat egg white until foamy; add 1 tablespoon water and mix well. Brush pastry with egg white wash. Bake in a 350 degree F. oven for 20 to 25 minutes, or till golden brown. 5. Meanwhile, for sauce, measure the reserved marinade and add wine or cold water to equal 1 cup, if necessary. Stir in cornstarch, mixing well. Cook over medium heat till slightly thickened and bubbly. 6. To serve, slice tenderloin with sharp bread knife. Serve with sauce.

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:

• Preheat oven to 375 degrees F.
• In a large skillet, cook sausage, breaking it apart as it cooks, until no pink remains.
• Meanwhile, finely chop onion, mushrooms, garlic and parsley in a food processor.
• Add onion mixture and white wine to sausage. Cook over medium-high heat until vegetables are soft and liquid has evaporated. Reduce heat and stir in cream cheese until completely melted. Season to taste with salt and pepper. Refrigerate mixture for 1 hour.
• Coat 2 baking sheets with cooking spray. Unroll pie crusts and place one on each baking sheet. Refrigerate until ready to assemble the pork.
• Heat oil in a large skillet over high heat. Season pork with salt and pepper to taste. Sear meat on each side until brown, about 1-2 minutes.
• In a small saucepan over medium-high heat, add butter and garlic. Cook for 2-3 minutes until butter is melted and garlic is fragrant. Reserve garlic butter.
• To assemble: Place half of the sausage mixture in a line down the center of each pie crust. Place pork tenderloin on top. Roll the pie crust around the pork and pinch to seal, forming a log shape. Gently roll the assembled logs until the seams are facing down, tuck in the ends of the crust.
• Brush pie crusts evenly with garlic butter. Cut several slits in each crust.
• Bake for 30 minutes or until pork reaches desired doneness, 145 degrees F for medium. Let pork rest, covered with foil, for 15-20 before slicing minutes at your holiday table. Garnish generously with parsley.

PORK TENDERLOIN EN CROUTE

Steps:

• Line a large baking sheet with aluminum foil and grease the center with 1/2 tablespoon of the butter. Set aside. Season the pork tenderloins on all sides with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the tenderloins; reduce the heat to medium, and brown evenly on all sides. Cook, turning frequently, until the meat reaches an internal temperature of 110 degrees F, 10 to 12 minutes. Remove the tenderloins from the skillet and allow to cool for 30 minutes. In a clean, large skillet, heat the remaining butter over medium heat. Add the onions, celery, green bell peppers, and green onions. Saute until vegetables are tender and any released juices have evaporated, 6 to 8 minutes, stirring frequently. Add the thyme, Essence, 1/4 teaspoon pepper, a pinch of salt, and a pinch of cayenne, and cook for 1 additional minute. Remove the vegetables from the skillet and place in a bowl. Stir in the parsley and allow mixture to cool for about 10 minutes. Set aside 1/2 cup of the vegetable mixture for the sauce. Divide the remaining vegetable mixture into 2 equal portions. On a lightly floured work surface, lightly roll 1 sheet of the puff pastry to a 12 by 13-inch rectangle. Sprinkle 2 tablespoons of the bread crumbs evenly over the puff pastry, leaving a 1-inch border around the edges. Spread 1/4 cup of the grated cheese over the breadcrumbs. For the rest, see link above.

BOEUF EN CROUTE

Steps:

• Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
• In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
• Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
• Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.