- 1 1/2 teaspoons unsalted butter
- 1 pork tenderloin, about 1 1/2 pounds
- 1 tablespoon Essence, recipe follows
- 1 sheet prepared puff pastry, defrosted
- 1 large egg
- 1/4 cup Creole mustard or any whole-grain mustard
- 3 cups Mushroom Duxelle, recipe follows
Preheat the oven to 400 degrees F. 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 F, 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 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 F, 10 to 12 minutes. Remove from the oven and let rest for 5 minutes before serving.
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 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
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.
Yield: 3 cups