Thursday, January 12, 2012
Pork Tenderloin in a crust
800 grams of pork tenderloin
100 grams of veal stew
50 grams of bacon
1 packet of rounded puff pastry
1 egg yolk
3 medium sized pears
200 grams of allready cooked chestnuts
200 grams of brown sugar
1 jar red currant jelly
1 clove of garlic, 2-3 sprigs of rosemary and 8 leaves of sage
Mustard, not too spicy
White wine for cookin, 2 dl: I use the Greco di tufo dei Feudi di San Gregorio
Extra virgin olive oil
Salt and pepper
Peel pears, cut in half and remove the core. Pour enough water in a pan with tall borders.that the pears are covered and bring to boil with brown sugar. Cook for forty minutes (check with a wooden spatula, giving some pressure if pears are soft).
In an oven-proof glass pour the white wine, rosemary and four sage leaves.Sprinkle the surface of the fillet with mustard, salt and pepper at the end. Let stand for one hour, stirring occasionally.
Take a pan-bottomed pan, add some olive oil, add the four leaves of sage, garlic and cook over medium heat. After that, add veal stew with 1 dl of white wine, cook for about thirty minutes. Should it be too dry add some water. When cooked, add the bacon and continue for 6-7 minutes. Then remove the meat from the heat and let cool in a bowl. Pour the sauce into another pan: we need it later on..
Now fry, after removing the rosemary, sage and garlic, the pork and white wine in the already hot pan - greased with a dribble of oil - for two minutes on all sides. Remove and let cool. Also this sauce we're using further on.
In a plastic container put the stew, bacon and pass the meat with the mixer until we get a smooth paste. Then roll out the dough on the paper for the oven , pouring half of the cream in the center. Dry the pork tenderloin with kitchen paper, sprinkle with cream lay it on it with the rest of the cream. Now we cover the fillet first with one side, layering then the other side. So it should come out almost an rectangular shape. The sides will bend when forming (crushing) with a fork like a fish tail (just close to the edges). Then slap on a plate with a fork, the yolk and brush the surface of the dough brisè. Bake in oven heated at 180º degrees for twenty minutes or until it's golden brown. Turn off the oven.
We heat the pears again in the sugar, the sauce aside in another pan with the chestnuts for five minutes. Then drain the pears and chestnuts.
Remove the fillet and cut into slices about 2 cm and proceed as in the photo. Serve the pears with a large tablespoon of currant jam.