Ever noticed how Thanksgiving kind of gets lost at shopping malls and grocery stores, somewhere right in the middle of Halloween and Christmas? We went looking for some harvest kind of decorations yesterday, and found… nothing. Candy canes and Christmas Wreaths were to be found by full isles though. There IS however one area of the grocery store where all of those things that stimulate ones senses for Thanksgiving – the fresh produce section! This is where I drew inspiration for this months Burwell General Store Recipe Swap. Sitting there in the corner calling my name was a big pot of sage, rosemary and thyme. All that was missing was the parsley and we could have had a good ol’ Scarborough Fair sing off. Maybe I should check the pot again it could have one of those little buttons that play songs, you know.. like a funny birthday card. That would be really cool.
Back to the recipe swap. Our challenge this month is a Carrot Pie. Oh my oh my what to do I thought (before I saw my Simon and Garfunkel pot of herbs at Whole Foods Market). Meat pie crossed my mind as I really wanted to buy some of those little mini leaf cookie cutter from Williams & Sonoma. An actual carrot pie was another thought. Then I saw my plant, and immediately decided on a Stuffed Pork Tenderloin in Puff Pastry. Carrots make their appearance in the stuffing (so does porchini mushrooms, onion and fresh herbs) and the puff pastry represents the pie from the original recipe.
Scroll to the bottom of the post to have a gander at my fellow swappers creations. I am always amazed at how different our end results are from each other. Diversity if a beautiful thing!
- 1 pound pork tenderloin, fat and silver lining removed
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 rosemary sprig
- 2 garlic cloves, peeled and chopped
- 3 cups carrots, peeled and chopped
- ½ red onion, peeled and chopped
- 1 handful dried porchini mushrooms
- 1 cup chicken broth
- 3 fresh sage leaves, chopped
- 5 springs thyme
- 1 sheet puff pastry dough, thawed
- kosher salt
- freshly ground pepper
- all purpose flour
- Pour chicken broth in small bowl, and place dried porchini mushrooms in broth. Set aside.
- Free pork tenderloin of fat and the silver lining. Cut in half straight down the middle. Sprinkle with kosher salt and freshly ground pepper, about 2-3 three finger pinches of kosher salt and pepper to your liking.
- Place pork in a large Ziploc bag and add oil, mustard, rosemary and garlic. Seal the bag and massage all of the ingredients together and into the pork. Set aside on kitchen counter to marinate and to reach room temperature.
- In food processor mix garlic, carrots and onion. Chop on high until you have a fine mix.
- In heavy bottom skillet (my preference is a cast iron skillet) melt 1 tablespoon butter with 1 tablespoon olive oil. When butter stops bubbling, add finely chopped vegetables from food processor.
- Sautee until browned, and liquids from vegetables are almost gone, about 10 minutes. Stir occasionally.
- Remove dried porchini from broth and chop finely. Throw into the sauteed vegetables, and add in the broth. Let pan deglaze and be sure to scrape the bottom of the pan well to make sure any browned bits and pieces come loose.
- Reduce out all of the broth over medium-low heat, stirring occasionally, about 15 minutes. Remove from pan and place in bowl. Add fresh herbs, stir and set aside.
- Place 6 pieces of prosciutto on parchment paper, edges slightly overlapping
- Put another piece of parchment paper on top of the prosciutto and roll over a few times with a rolling pin. This makes the slices stick together and make for a more cohesive roll in the end.
- Remove marinated pork from Ziploc back and place on top on prosciutto, side by side.
- Fill gap in between the two halves of tenderloin with vegetable filling.
- Push the two loins together. With the help of the parchment paper fold prosciutto over and roll into a tight log. Set aside.
- Sprinkle some flour onto dry kitchen counter, and roll out puff pastry dough to the with of your pork tenderloin "log".
- Place tenderloin on top of the puff pastry dough towards the side closest to you. Roll up pork into the dough, and when about 1 inch dough remains brush it with the beaten egg to help seal the deal. Finish up the roll.
- Place the tenderloin on a parchment paper covered baking sheet, and bake in 400 degree oven for 25-30 minutes, with rack in top third of oven. (Internal temperature should read 140).
- Remove and put on cooling rack for about 10 to 15 minutes before slicing up with a serrated knife.
This is the original recipe that us swappers were presented with.
I learned some helpful “rolling tips” from Alton Brown in this video: Pork Wellington