Pork Tenderloin en Croûte with Porcini Demiglace
David Scott Allen · Main Course · Pork · Provencal Recipes · TasteThe inspiration for this pork tenderloin recipe comes from a few 1950s classics which included Waldorf Salad, Green Bean Casserole, and Pigs in Blankets. The ingredients for the original version of Pigs in Blankets included hot dogs and puff pastry. So, I like to think of Pork Tenderloin en Croûte as the “grown-up” version, perhaps closer to Beef Wellington. There are a few steps to the recipe the apricot mousse, the pastry and the porcini demiglace and the final preparation for the meat. We enjoyed the dish with a bottle (or two) of Le Prince de Courthézon red wine blend (2017 vintage) from the Côtes du Rhône.
Pork Tenderloin en Croûte with Porcini Demiglace
Although there are a few steps to this recipe, it's a terrific "Sunday" kitchen project with a wonderfully delicious finish. If you are short on time, see the notes below.
Ingredients
For the Apricot Mousse:
- 12 dried apricots
- 4 sprigs fresh rosemary
- 1 egg yolk
- 1 tbsp cream
- 1 tsp brown sugar
For the Crust (Croûte):
- 2 cups flour
- 1/2 tsp Salt
- 12 tbsp unsalted butter
- 6-7 tbsp ice water
For the Porcini Demiglace:
- 2 tbsp unsalted butter
- 1 shallot(s) minced
- 1 tbsp Porcini Powder
- 2 heaping tbsp demi-glace concentrate
- 1/2 cup white wine
- 1 cup Rich Chicken Stock
Preparing the Pork:
- 1 1/4 lb pork tenderloin divided into 4 pieces
- 2 tbsp butter
- salt and pepper
- 1 egg beaten
Instructions
For the Apricot Mousse:
- Place apricots and rosemary in a saucepan and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 25 minutes. Apricots should be soft and plump.
- Let cool in any remaining water for 30 minutes. Remove and discard rosemary, drain apricots and add to a food processor with the remaining mousse ingredients and process until smooth. Place in the refrigerator while you begin the assembly.
For the Crust (Croûte):
- Place flour into a large shallow bowl. Add salt and stir to mix. Cut in butter using a pastry blender or pinch it with your fingertips.
- Add 6 tablespoons water and mix into the flour mixture with a fork.
- Add an additional tablespoon of water, if needed, in order to form a smooth dough.
- Shape into a ball and chill for 30 minutes.
For the Porcini Demiglace:
- Melt 2 tablespoons butter in a small saucepan and add the shallot, cooking until soft.
- Add the porcini powder and sauté 30 seconds.
- Add the demiglace concentrate and the white wine and whisk until smooth.
- Strain into another small saucepan and add the chicken stock; simmer until thickened. Set aside.
Preparing the Pork and Serving:
- Season pork well with salt and pepper and brown on all sides in butter over medium-high heat. Transfer to a plate and set aside to cool.
- Preheat oven to 400°F/200°C.
- Roll out one pastry sheet to a 16-inch square and divide it into four 8-inch square pieces. Trim pastry corners.
- Place 2 tablespoons of apricot mousse in the center of each pastry quarter. Top with a piece of cooled pork and fold up sides and ends to make little packages, sealing the corners well. Place seam-side down on a baking sheet and brush tops and sides with egg wash.
- Bake 15 minutes. Turn off the oven and start the broiler; broil until then crusts are golden.
- Reheat the sauce, thinning a bit with stock or water if too thick.
- Place a package on each of 4 warmed plates, and pool sauce around them. Serve each with a sprig of rosemary.
Notes
* If you cannot find porcini powder/dust, you can make your own by grinding dried porcini in a spice grinder.** I used Demiglace Gold, but you can find many demiglace products on the market.If time is an issue, you can buy the puff pastry, prepared demiglace and apricot compote or low sugar preserves.
Tried this recipe?Let us know how it was!
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