Pork Tenderloin En Croute Recipes

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PORK TENDERLOIN EN CROUTE



Pork Tenderloin En Croute image

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

Provided by John DOH

Categories     Meat

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

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

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 -- .

Nutrition Facts : Calories 770.4, Fat 75.8, SaturatedFat 30.3, Cholesterol 195, Sodium 1910.1, Carbohydrate 9.9, Fiber 1, Sugar 1.5, Protein 13.6

BEEF TENDERLOIN EN CROUTE



Beef Tenderloin En Croute image

This recipe came from a cookbook received as a Christmas gift. This is a great "special occasion" dish. It was well received and consumed heartily.

Provided by CARLYSSA

Categories     Roast Beef

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 -4 lbs beef tenderloin
1 package frozen ready to bake puff pastry sheet
1/2 lb mushroom, finely chopped
2 tablespoons margarine
8 ounces cream cheese with garlic and herbs
1/4 cup seasoned dry bread crumb
2 tablespoons madeira wine
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1 egg, beaten
1 tablespoon cold water

Steps:

  • Heat oven to 425 degrees.
  • Tie meat w/ string@ 1" intervals, if needed.
  • Place meat on rack in baking pan.
  • Roast 45-50 min.
  • or until meat thermometer registers 135 degrees.
  • Remove from oven.
  • Cool 30 min.
  • in refrigerator.
  • Remove string.
  • Thaw puff pastry sheets according to package directions.
  • Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates.
  • Add cream cheese, bread crumbs, wine, chives and salt; mix well.
  • Chill.
  • On lightly floured surface, overlap pastry sheets 1/2" to form 14x12 inch rectangle; press edges firmly together to seal.
  • Trim length of pastry 2 1/2" longer than length of meat.
  • Spread mushroom mixture over top and sides of meat.
  • Place meat in center of pastry.
  • Fold pastry over meat; press edges together to seal.
  • Decorate top with pastry trimmings, if desired.
  • Brush pastry w/combined egg and water.
  • Place meat in greased 15x10x1 inch jelly roll pan.
  • Bake 20-25 minutes or until pastry is golden brown.
  • Let stand 10 minutes before slicing.

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.

PORK WELLINGTON



Pork wellington image

A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll

Provided by John Torode

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 16

olive oil , for frying
2 large pork fillets (approx 800g), trimmed and the ends removed
1 shallot , finely chopped
50g butter
150g wild mushrooms (such as chanterelles), finely chopped
handful sage , picked and chopped
handful parsley , chopped
good handful chives , snipped
100g spinach
10 slices prosciutto
50g good-quality chicken liver pâté
500g pack puff pastry
plain flour , for dusting
2 egg yolks , beaten with 1 tsp water
300ml pot double cream
3 tbsp Dijon mustard

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.

Nutrition Facts : Calories 709 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium

PORK TENDERLOIN EN CROUTE RECIPE



Pork Tenderloin En Croute Recipe image

Provided by á-174942

Number Of Ingredients 17

MUSHROOM DUXELLE:
1 1/2 teaspoons unsalted butter
1 pork tenderloin - (abt 1 1/2 lbs)
1 tablespoon Essence (see Bayou Blast recipe)
1 sheet prepared puff pastry defrosted
1 large egg
1/4 cup Creole mustard (or any whole-grain mustard)
6 tablespoons unsalted butter
3/4 cup minced shallots
1 tablespoon minced garlic
3 pounds white button mushrooms wiped clean, stemmed and finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly-ground white pepper
3/4 cup white wine
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

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



Pork Tenderloin En Croute image

Impress your guests with pork tenderloin wrapped in a sausage filling and a delicate pastry crust.

Provided by Allrecipes Member

Time 2h10m

Yield 8

Number Of Ingredients 18

16 ounces Appleton Farms Pork Sausage Roll
½ onion, quartered
4 ounces button mushrooms
3 teaspoons Stonemill Essentials Minced Garlic
½ bunch fresh parsley
½ cup Winking Owl Pinot Grigio
4 ounces Happy Farms Cream Cheese, room temperature, cubed
1 pinch Stonemill Essentials Iodized Salt, to taste
1 pinch Stonemill Essentials Ground Black Pepper, to taste
1 serving Carlini Cooking Spray
15 ounces Bake House creations Refrigerated Pie Crust, room temperature
3 tablespoons Carlini Canola Oil
2 (1 pound) Roseland Pork Tenderloins
1 pinch Stonemill Essentials Iodized Salt, to taste
1 pinch Stonemill Essentials Ground Black Pepper, to taste
½ cup Countryside Creamery Unsalted Butter
2 teaspoons Stonemill Essentials Minced Garlic
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0 g, Sodium 63.2 mg, Sugar 0.9 g

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