| Pork Tenderloin En Croute with a Creole Mustard Cream Sauce | ||||
| Serves 4 | ||||
| Pork Tenderloin | Cream Sauce | |||
| 2 | pork tenderloins | 1 1/3 cup | chicken stock | |
| 2 tbls | olive oil | 2 tbls | creole mustard | |
| 2 tbls | Emeril's Essence | 2/3 cup | heavy cream | |
| ________ | 1 tsp | salt | ||
| 2 | dried, chipotle peppers | 1 tsp | ground black pepper | |
| ________ | 1 tbls | all-purpose flour with some water to dissolve | ||
| 4 tbls | butter |
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| 2 | leaks, sliced thinly | |||
| 6 | celery stalks, coarsely chopped | |||
| 1 | red bell pepper, diced | |||
| 4 | green onion sprigs | |||
| 2 tbls | fresh thyme, finely chopped | |||
| 1 tbls | Emeril's Essence | |||
| ________ | ||||
| 2 sheets | frozen puff pastry, thawed | |||
| 1/4 cup | bread crumbs | |||
| 1/2 cup | grated Parmesan cheese (the fresh stuff would be better) | |||
| 1 | egg, whisked with some water for a wash | |||
| Pork Tenderloin | ||||
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Preheat the grill as hot as you can get it,
500° if you can. Rub the pork tenderloins with the olive oil and season
all sides with the Essence. Sear them in a hot grill until the internal
temperature is about 110°. Remove them from the grill and set them aside
to cool. Re-hydrate the chipotle peppers in enough water to cover them plus a little more. Let them simmer for about 5 minutes until the peppers are soft. Pick them out of the water, let them cool a little, remove the stems, then chop them up finely. In a large frying pan, heat up the butter. Add the leaks, celery, red bell pepper, green onions, chipotle peppers, thyme, and Essence. Saute until tender. Turn off the heat and let them cool in the pan. Preheat the oven to 400°. On a lightly floured surface, unfold a sheet of puff pastry and roll out to thin it down just a bit. Sprinkle about 2 tbls of the bread crumbs evenly over the puff pastry leaving about a 1" border around the edges. Spread1/4 cup of the grated cheese over the bread crumbs. Pat a tenderloin dry and set it in the middle of the pastry. Add some of the vegetable mixture over the tenderloin. Don't go dumping on too much or you won't be able to fold it up. Whisk up your egg wash and brush it on the whole border. Fold or roll up the pastry around the filling pinching the seams to seal. Make sure to seal the ends up, too. Repeat for the other tenderloin. You don't have to use all the vegetables; you can throw the rest in the sauce. Line a jellyroll pan with foil and spray it with Pam. Place the rolls seam side down and slit some shallow cross-hatches in the top to make them pretty, but don't cut all the way through. Bake the tenderloins for about 20 minutes. The outside should be golden brown and the internal temperature should be about 150°. Remove them from the oven and let them rest on the pan for about 10 minutes. Serve with the mustard sauce. Each roll should serve 2 people. |
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| Cream Sauce | ||||
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Heat up the left over vegetables (if there
are any left) in a large skillet over medium heat. Add in the chicken
stock, mustard, heavy cream, salt, and pepper. Simmer for about 20
minutes to reduce and thicken the sauce. Dissolve the flour in 1/4 cup of water. Bring the sauce up to a boil and then slowly mix in the dissolved flour. Stir it continuously until the flour dissolves and starts to thicken. When it gets to the desired consistency, immediately remove it from the heat and continue to stir until it stops bubbling. Place the sauce in a gravy boat and serve it on the side. |
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