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Old 10-18-2004, 09:57 PM   #11
Join Date: Jun 2004
Posts: 1,018
Just to get back to the pork tenderloin for a minute, this is an excellent piece of meat in several recipes.

As to buying it, Ifind that our supermarkets price it really high, but we locally have a meat packing plant that caters to the area restaurants (as well as shipping to nearby USA restaurants) that also sells "retail"...

Since pork tenderloin is not often used in restaurants, they sell it at a price a lot lower than the grocers, and since they age their meat longer, its consistently better tasting...

Anyways, try this...

Take a pork tenderloin and brown it a few minutes in a pan, with olive oil, carefully just browning the outside...

Quickly wash 8-10 straw mushrooms, and pull their stems out...toss into the blender/food processer; peel and roughly chop three shallots and add to the blender; a couple tablespoons of fresh chopped garlic; an ounce or so of soya sauce and about 5 tablespoons of pork liver pate...

Okay, now turn on the blender/processer and render this into a sort of runny paste...

Get a package of frozen Phyllo Pastry and separate a piece about a foot square, spoon some of the "paste" in the shape of your tenderloin, set upon it your semi-seared pork tenderloin, and cover this with the balance of the paste...fold the Phyllo over and seal with melted margerine, beaten egg, etc

Place this in a baking dish and cook in the oven at 325 for about 25 minutes...

Sort of a "Pork Wellington"...


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