Mean Mr. Mustard Sleeps In The Pork - Pork Roulade DijonaiseFrom alisdhair 5 years ago
- 2 lbs. of pork tenderloin shopping list
- 3/4 lb. of fatty ground pork shopping list
- 1 egg shopping list
- ½ cup of coarse fresh bread crumbs shopping list
- 2 cups of thinly sliced cremini mushrooms shopping list
- 5 large shallots (sliced thinly) shopping list
- 4 tbls. of course Dijon style mustard shopping list
- Fresh finely chopped rosemary, thyme and parsley shopping list
- salt, black pepper shopping list
- ---Sauce--- shopping list
- 3 cups of rich beef stock shopping list
- 3 cups of a good Beaujolais or Pinot Noir shopping list
- 6 cloves of garlic (smashed) shopping list
- 2 proper cloves shopping list
- 1/3 of a cinnamon stick shopping list
- 4 bay leaves shopping list
- 1 cup of mixed celery, carrot and leek shopping list
- 4 pieces of bacon shopping list
- 1 tsp. of black pepper corns shopping list
- 5 tbls. of softened butter shopping list
- salt shopping list
How to make it
- FOR THE PORK: Cut the tenderloin into 4 8 oz. pieces. Carefully pound them out until they are an even ½ an inch thick. Slice the mushrooms very thinly and sauté them along with the shallots in butter until done.
- Mix the egg and the bread crumbs into the ground pork. Season with the fresh herbs (in a sober-minded quantity) the mustard and the salt and pepper.
- Spread a thin layer of the onion/mushroom mixture evenly over each pounded piece of the pork. Next make another layer with the ground pork over that. Roll the pork up as you would for a fat egg-roll and either tie them up or stick them with a skewer to seal them.
- Sear all over in a little butter and finish cooking in a moderate oven.
- FOR THE SAUCE: Sauté the celery, carrot and the leek in half of the butter until they begin to brown. Add the garlic cloves and cook another minute.
- Put in the beef stock, the wine, bay leaves, peppercorns, cloves and cinnamon stick. Cook over a low flame until it has reduced half way. Strain it into a fresh sauce pan.
- Chop the bacon into very thin pieces and add it right at the last minute, the last minute will be when the sauce has again reduced by almost a half. It should be thick and possess quite a kick. Season with the salt and swirl in the left over butter off the heat.
- SERVE: Cut the roulade in half and cover it with the sauce on a pleasant plate garnished with fresh herbs. A simple rice pilaf and in particular sautéed cabbage and kale or mustard greens also go well.
- A good first course to this might well be Lovely Pita (see recipe)
The Cookalisdhair Falcarragh, IE
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