Mustard and magic pork roulades
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Second Prize 1991-1992 Randall Colman, CEC, CCE Sullivan County | ||
| Culinary Association. | ||
| 6 | eaches | Pork tenderloin, trimmed |
| 20 | eaches | Ounces onions, sliced 1/4-inch thick |
| 1 | each | Ounce butter, clarified |
| Salt and white pepper to taste | ||
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Red wine vinegar |
| 2 | eaches | Ounces red wine |
| Season with salt and pepper. Sweat onions in clarified butter for 5 | ||
| Minutes; do not brown. Add salt, pepper and sugar and continue to | ||
| Sweat; do not brown. Add vinegar, wine, grenadine, currants, | ||
| Apricots and orange zest. Simmer uncovered for 30 minutes or until | ||
| A marmalade consistency is formed. Add thyme and cool. Spread | ||
| 2 | tablespoons | Grenadine |
| ¼ | cup | Dried currants |
| ¼ | cup | Dried apricots, diced |
| 1 | tablespoon | Orange zest, chopped fine |
| 1 | teaspoon | Fresh thyme, chopped |
| 1½ | cup | Ritz cracker crumbs |
| 1 | tablespoon | Fresh rosemary, chopped |
| ⅔ | cup | Grey Poupon Dijon mustard |
| 2 | cups | Brown sauce (Espagnole) |
| ¾ | cup | Grey Poupon Dijon mustard |
| ⅔ | cup | Currant jelly |
| 1 | cup | Sour cream |
| Mixture on tenderloins, leaving a 1-inch border. Roll tenderloins | ||
| And secure with butcher's twine. Combine cracker crumbs and | ||
| Rosemary. Brush tenderloins with 2/3 cup Dijon mustard and coat | ||
| With crumb mixture. Roast tenderloins in preheated 325' oven until | ||
| An internal temperature of 150' is reached. | ||
Directions
SOURCE: THE NATIONAL CULINAR
METHOD: BUTTERFLY TENDERLOIN
To make sauce: Combine brown sauce, ¾ cup Dijon mustard and currant jelly and bring to a simmer; temper in sour cream. Remove tenderloins from oven and allow to stand for 5 minutes. Place 2 ounces of sauce on each plate. Remove twine and slice tenderloins into medallions, fanning out portions on top of sauce.
Submitted By SHERREE JOHANSSON On 10-16-94