Pork Tenderloin En Croute

READY IN: 50mins


  • 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
  • 14
    lb pepper pork liver pate
  • phyllo pastry, to enclose
  • egg wash, to seal


  • 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 -- .