PORK TENDERLOIN EN CROUTE
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using.
- Season the pork tenderloins with the Essence.
- Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes.
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with aluminum foil and lightly grease. Set aside.
- On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard.
- Pack the cooled mushroom mixture around the pork tenderloins. 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. Make a small slit in the top of the pastry for steam to vent.
- Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140 degrees F, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minute before serving.
- Slice the pork tenderloin and serve with the Haricots Verts.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a saute pan, melt the butter. Add the garlic and shallots and saute until the shallots begin to soften. Add the haricot vert, lemon juice and zest and cook until crisp-tender - about 3 minutes. Add the marjoram and season, to taste, with salt and pepper.
APPLE-BRANDY GRILLED PORK LOIN BY EMERIL
Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?
Provided by Adrienne in Reister
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
- Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
- Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
- Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Grill the pork with the grill lid closed, turning several times, until an instant-read
- thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
- Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 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 oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).
EASY GRILLED PORK TENDERLOIN
"We've been making this dish for years and everyone who tastes it requests the recipe," writes Debbie Wigle of Williamson, New York. "We often double it and serve the leftovers on a mixed green salad."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
EMERIL'S SIMPLE GRILLED PORK TENDERLOIN RECIPE
Provided by Debpeye
Number Of Ingredients 9
Steps:
- PREP THE NIGHT BEFORE: Combine the olive oil, garlic, orange juice, marjoram and orange zest in container. Add the tenderloins, cover, and refrigerate OVERNIGHT. NEXT DAY: Remove from the refrigerator and discard marinade. Wipe excess marinade from pork and season the tenderloins with the salt and pepper. Heat a grill pan over medium high heat. When hot, add the vegetable oil, salt and pepper, then add tenderloins and cook, turning as needed, until well-marked on all sides and pork is just cooked through, about 21 minutes total. Slice each tenderloin crosswise into 18 to 20 slices about 1/4 inch thick.
EMERIL'S ORANGE AND CUMIN PORK LOIN
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.
- Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.
Nutrition Facts : Calories 258 g, Fat 9 g, Protein 36 g
EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES
I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out.
Provided by Amber Dawn
Categories Lunch/Snacks
Time 12h
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well.
- Refrigerate and let the flavors blend overnight.
- Barbecued Pulled Pork: Place the pork in a baking dish.
- In a bowl, combine the spices.
- Rub the seasoning evenly over the pork to coat.
- Cover with plastic and refrigerate at least 4 hours or overnight.
- Preheat oven or smoker to 225 degrees F.
- Bring the pork to room temperature and place in a roasting pan, fat side up.
- Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F.
- (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.
- With a knife and fork, pull the meat apart into small slices of chunks.
- Toss with the barbecue sauce, to taste, and divide among the buns.
- Top with Emeril's cole slaw.
- Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
- Place in a squeeze bottle and dress the pulled pork to taste.
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