Torta \" a la puchica\"
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh mayonnaise |
| 4 | tablespoons | Jalapeno, stemmed, seeded, minced, [or not <g>] |
| 4 | tablespoons | Red onion, finely minced |
| 4 | tablespoons | Fresh cilantro leaves, finely chopped |
| 2 | ounces | Demi-glace |
| 1 | tablespoon | Fresh lime juice |
| 1 | tablespoon | Fresh lemon juice |
| 1 | pounds | Unsalted butter, @ room temperature |
| Salt | ||
| White pepper, freshly ground | ||
| 6 | Pork tenderloins, silver skin removed | |
| 1 | tablespoon | Olive oil |
| Salt | ||
| Pepper | ||
| All-purpose flour | ||
| 1 | tablespoon | Red bell pepper, diced |
| 1 | tablespoon | Green onion, chopped |
| 1 | Po'boy, 8\", sliced lengthwise | |
| ⅓ | cup | Romaine lettuce, cut en chiffonade |
| 1 | large | Slice roasted red bell pepper |
| 1 | large | Mushroom, grilled, fan sliced |
| 1 | tablespoon | Cotija, grated, * see note |
Directions
JALAPENO MAYONNAISE
LEMON BUTTER SAUCE
PORK
ASSEMBLY, FOR EACH
JALAPENO MAYO
Combine all ingredients in small, nonreactive bowl; stir; cover; reserve.
LEMON BUTTER SAUCE
Heat demi-glace in nonreactive saucepan over medium heat. Stir in lemon and lime juice; reduce by 50 percent. Remove from direct heat; whisk in butter; season; reserve (keep warm).
PORK
Place tenderloin across cutting board. Angling knife blade away from you, cut down length of tenderloin, unrolling it towards you as you slice, in "jelly roll" style, into thin rectangle; repeat with remaining tenderloins.
Place each tenderloin between 2 sheets of plastic; pound into scallopini; cut in half; reserve.
ASSEMBLY : For each sandwich
Heat olive oil in heavy skillet over medium heat. Season 1 tenderloin scallopini; dust with flour. Saute to golden brown on 1 side; turn; add 1 TBSP red bell pepper; saute 1 minute; remove from direct heat.
Stir in 2 TBSP lemon butter sauce and 1 TBSP green onion; reserve (keep warm).
Spread 1 teaspoon jalapeno mayonnaise on bottom half of po'boy loaf. Place po'boy on warm plate; spread romaine chiffonade over mayonnaise.
Place roasted red bell pepper strip on top. Fan grilled mushroom over bell pepper. Sprinkle 1 TBSP cotija cheese on top. Place 1 TBSP lemon butter sauce on other half of po'boy; top with reserved slice of pork tenderloin; serve immediately.
NOTES : Can be scaled up in direct proportion. Cotija is a dry, sharp, Mexican cheese. Frm. Food Arts/Sep 95 Posted to CHILE-HEADS DIGEST V3 #185 Recipe by: Chef/Owner Michael Cord=FAa, Am=E9ricas, Houston From: Inagaddadavida <rael@...> Date: Thu, 12 Dec 1996 00:01:58 -0600