Pork Fillet en Croute recipes - Main course

Author: Yesenia Gardner  

A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. In a bowl, mix a teaspoon of honey with 1 3/4 cups room temperature water and the crumbled yeast.

Pork Tenderloin En Croute

Pork Tenderloin En Croute
Yields: 0 servings
Number of ingredients: 7
  • 1 1/2 teaspoons unsalted butter
  • 1 pork tenderloin, about 1 1/2 pounds
  • 1 tablespoon Essence
  • 1 sheet prepared puff pastry, defrosted
  • 1 large egg
  • 1/4 cup Creole mustard or any whole-grain mustard
  • 3 cups Mushroom Duxelle
How to cook:
  1. 1 1/2 teaspoons unsalted butter
  2. 1 pork tenderloin, about 1 1/2 pounds
  3. 1 tablespoon Essence
  4. 1 sheet prepared puff pastry, defrosted
  5. 1 large egg
  6. 1/4 cup Creole mustard or any whole-grain mustard
  7. 3 cups Mushroom Duxelle
Notes: Pork Tenderloin Wellington Recipe, Preheat the oven to 400 F and have ready a baking sheet. Dust a cutting board or work surface with flour and roll out the puff pastry to a 12 x

How to Make Pork Tenderloin Wellington

Pork tenderloin on a layer of chopped onion and mushrooms, wrapped in prosciutto and puff Duration: 4:03

Pork Fillet en Croute

Pork Fillet en Croute
In a bowl, mix a teaspoon of honey with 1 3/4 cups room temperature water and the crumbled yeast. Then add the flour and start kneading, then add the ...
Provided by: Redazione Web
Total time: 270 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 15
  • 24OZ. pork tenderloin
  • 14OZ. Italian “type 2” flour (about 3 cups)
  • 14OZ. Piccadilly or plum tomatoes
  • null2 TBSP. whole wheat flour
  • nullC. cashews
  • 3TBSP. capers in oil
  • 3TBSP. cucunci (large capers) in salt
  • 15 capers, rinsed
  • nullOZ. fresh brewer's yeast
  • null 1 egg
  • null Honey
  • null Lemon
  • null Wild fennel
  • null Extravirgin olive oil
  • null Salt
How to cook:
  1. In a bowl, mix a teaspoon of honey with 1 3/4 cups room temperature water and the crumbled yeast. Then add the flour and start kneading, then add the rinsed, minced capers and 1 1/2 to 2 teaspoons salt and knead until combined. Form the dough into a ball and let it rise for 1 hour in the bowl, covered with a damp tea towel. Briefly knead and let it rest for another 45 minutes. Mince the cashews with the cucunci and 1-2 pieces of lemon zest.
  2. Tie up the fillet so that it keeps its shape during cooking and sprinkle it with the minced cashews and cucunci. Fry it in a hot pan coated in oil for 3-4 minutes on all sides. Remove from heat and allow everything to cool. Roll the dough into a square about 12 inches on each side, then cut it into long strips about 1 inch wide, brush them with the beaten egg and use them to wrap the fillet irregularly.
  3. Set the wrapped fillet on a baking tray lined with parchment, let it rest for 5 minutes, then bake at 400°F for 40 minutes. When cooking is complete, the inner temperature should be 170°F. Remove from the oven and let it rest for 20 minutes. Finely mince together the fennel fronds and capers in oil. Cut the tomatoes into chunks and dress them with the minced fennel and capers and a drizzle of oil. Slice the fillet and serve it with the tomato mixture.
Notes: 10 Best Vegetables en Croute Recipes, The Best Vegetables En Croute Recipes on Yummly | Pork And Cherries En Croute, egg yolk, Hellmann's Real Mayonnaise, pork fillet, puff pastry…

Pork wellington

Pork wellington
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
Total time: 105 minutes
Cook time: 60 minutes
Prep time: 45 minutes
Yields: 8 servings
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
  • Calories: 709 calories
  • Fat: 53 grams fat
  • Saturated Fat: 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
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 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.
  7. 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.
Notes: Pork Tenderloin En Croute Recipe, ingredients · 1 pork tenderloin, silverskin removed · 3 -4 ounces pork fat, for lardoons · Emeril's Original Essence · 2 tablespoons olive oil · 6 -8 mushrooms,

Pork En Croute

Provided by: Jo Arnell
Yields: 0 servings
Number of ingredients: 9
  • 1 Large Pork Fillet
  • 1 Medium Onion, finely chopped
  • 1.5 Cloves of Garlic
  • 200g Mixed Mushrooms, finely chopped
  • Good Handful of Thyme
  • 3tbsp Creme Fraiche
  • Salt and Pepper, to taste
  • 1 Pack of Ready Rolled Puff Pastry
  • 1 Beaten Egg
How to cook:
  1. Remove any sinew from the outside of the pork fillet and then pre-cook – either pan fry for approx. 20 minutes or cover and cook in the oven for around the same length of time. Set aside to cool.
  2. Sauté the onion, garlic, thyme and mushrooms until they look like a dark brown mush, then cool. Stir in the crème fraîche and season. It’s important to cool the ingredients before they come into contact with the pastry, or it won’t roll up properly.
  3. Lay out the pastry and trim to fit the length of the pork fillet, then spread evenly with the mushroom mixture.Place the fillet at one end and carefully roll it up.
  4. Place on a baking tray with the seam side facing downwards.
  5. Gently slash through the pastry in places (to allow steam to escape), brush over with beaten egg and bake in the oven at gas 5/190°C for around 35 mins, until the pastry is golden brown.
Notes: Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing, Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto.
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