Pork Tenderloin En Croute

"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"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
11
Serves:
2
Advertisement

ingredients

  • 1 pork tenderloin, silverskin removed
  • 85.04-113.39 g pork fat, for lardoons
  • Emeril's Original Essence
  • 29.58 ml olive oil
  • 6-8 mushrooms, destemmed
  • 1 shallot, roughly cut up
  • 44.37 ml soya sauce
  • 44.37 ml chopped garlic
  • 113.39 g pepper pork liver pate
  • phyllo pastry, to enclose
  • egg wash, to seal
Advertisement

directions

  • 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 -- .

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p> <p><img src=http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/2010325masters.jpg alt= width=225 height=91 /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Beverage%20Forum/KingCanuklehead.jpg alt= /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes