PORK TENDERLOIN EN CROUTE

PORK TENDERLOIN EN CROUTE image

Categories Pork

Yield 8-10 appetizer

Number Of Ingredients 35

2 1/2 tablespoons unsalted butter
2 (3/4-pound each) pork tenderloins, trimmed of all fat and silver skin
1/2 teaspoon plus a pinch salt
3/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
1 1/2 cups diced onions
1/2 cup diced celery
3/4 cup diced, seeded green bell pepper
1/2 cup diced green onions
1/2 teaspoon fresh chopped thyme leaves
1 teaspoon Essence, recipe follows
Pinch cayenne
2 tablespoons chopped fresh parsley leaves
1 (17.25-ounce) package frozen puff pastry (2 sheets), thawed
1/4 cup plain bread crumbs
1/2 cup grated Parmesan
1 large egg
1 tablespoon water
For the Creole mustard cream sauce:
1 tablespoon all-purpose flour
2 tablespoons Creole mustard
1 1/3 cups chicken stock
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Creole Seasoning
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.