Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry
This is a take on the classic dish beef wellington. Here we use pork to create a lighter dish and puff pastry instead of the traditional brioche. To balance the heavy and earthy flavors of the mushrooms, the dish is finished with a simple parsley pistou.
Yield: 6 servings
1 (2-pound) pork tenderloin, trimmed and silver skin removed
2 teaspoons kosher salt
2 ounces unsalted butter
1 pound crimini mushrooms, minced
1 large shallot, minced
1/3 cup fresh bread crumbs
2 tablespoons sherry vinegar
1 sheet puff pastry, thawed
1/2 cup heavy whipping cream
1 cup minced flat-leaf parsley
4 small cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1/2 cup olive oil
Place the trimmed tenderloin on a cutting board. Starting about 1/3 of the way down the side, slice into the tenderloin until it opens up like a book. Turn the knife around and cutting back the opposite way, open up the thick half of the tenderloin. The tenderloin should know be opened like a trifold letter. Sprinkle the tenderloin with salt on both sides and let it sit until the pork has absorbed the salt, about 30 minutes.
Place a large skillet on the stove over medium-high heat, melt the butter then add the mushrooms. Cook the mushrooms, stirring occasionally, until brown, about 5 minutes. Transfer the mushrooms to a medium bowl, reserving the skillet.
Return the skillet to the stove, add the shallots, and cook until translucent, about 2 minutes, then add the bread crumbs. Cook briefly to toast the bread crumbs and transfer the mixture to the mushrooms. Add the sherry vinegar and season to taste with salt. Leave to cool completely.
Preheat oven to 400 degrees and position an oven rack in the center.
Once the mushroom mixture is cool, use a silicone or offset spatula to spread the mixture over the pork in an even layer. Working from the left side, roll the pork up around the mushroom filling and set aside.
Roll out the puff pastry sheet to 4 inches longer than the tenderloin. Place the tenderloin on the puff pastry and wrap the tenderloin in the pastry, making sure to press the seams closed. Using a silicone pastry brush, lightly coat the outside of the pastry with the cream.
Transfer the tenderloin to a parchment lined baking sheet, with pastry seams down, and place in the oven to bake until the pork reaches the internal temperature of 140 degrees and the puff pastry is golden-brown, about 30 minutes. When the pork is cooked, allow the pork to rest 10 minutes before slicing.
While the pork is cooking, place the parsley, garlic, lemon juice and oil in a blender and process until smooth. Set aside.
To serve: Slice into 1-1/2 inches thick, transfer to warmed dinner plates and drizzle with parsley dressing. Serve immediately.
Zucchini Fritters with Lemon-Basil Cream
Fall brings out an abundance of zucchini in gardens and markets. This easy, quick and delicious recipe is a wonderful way to incorporate and use this vegetable.
Yield: 4 servings, about 12 fritters
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon chopped basil
Kosher salt and freshly ground black pepper
2 medium zucchini, coarsely shredded
1 small garlic clove, minced
1 medium shallot, minced
1 teaspoon lemon zest
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons olive oil
To prepare the cream: In a medium bowl, combine the sour cream, lemon juice and basil. Taste and season with salt and pepper. Cover with plastic wrap and store in the refrigerator until ready for use.
To prepare the fritters: In a large bowl, combine the zucchini, garlic, shallots, zest, cumin, salt and pepper. Stir in the egg and thoroughly combine. Using a silicone spatula, add the flour until just incorporated.
Line a large plate or baking sheet with paper towels.
To cook the fritters: Place a large, nonstick skillet on the stove over a medium-high heat, add the oil and heat until shimmering. Working batches, add 2 tablespoons of the batter, spreading them to form 3-inch fritters. Fry until golden-brown, about 3 minutes. Using a small spatula, remove and transfer the cooked fritters from the skillet to the paper towels and drain to remove the excess oil.
To serve: Arrange the warm fritters on a large platter and top with lemon-basil cream. Serve immediately.