Pork Tenderloin en Croute - unsalted butter

Method

• 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.
• 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 leaf oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
• Published by William and Morrow, 1993.
• 1 tablespoon butter
• 1 teaspoon chopped garlic
• 2 small shallots, thinly sliced
• 1 pound haricots vertss
• 1 lemon, juiced and zested
• 1 tablespoon chopped fresh marjoram
• 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.