Pork tenderloin covered with an herb crust, braised carrots Tourisme Main Course ENG

Ingrédients

for 10 people

For 2 filets : 

for the dough:

21.16 oz or 4.8 cups of flour
10.58 oz. or 11/3 cup of butter
1 cup of water
3 eggs
3 pinches of salt (pour 1 filet)
250gr flour
125 butter
1 egg
Water (2 TS)
Salt

2 pork filets
2 bunches of parsley
1 bunch of cilantro
1 bunch of tarragon
2.5 oz of dijon mustard
4 tablespoons of bread crumbs
2 eggs
500gr baby spinach ( for 1 filet)
200gr dry tomatoes ( for 1 filet)

 

28 oz or 2.4 pints of baby carrots
1.4 oz or 3 tablespoons of fresh ginger
1 tablespoon of turmeric
4 green onions
3 tablespoon of olive oil
6 pinches of salt or to taste.
6 turns of your peppermill or to taste

Étapes de la recette

To make the 2 pastry shells, put the flour into a mixing bowl. Make a well in the center of the flour. Add the eggs in the well. Mix and add the softened butter. Add water a little at a time until the dough is consistent. Knead the dough and turn it into a ball. Cover and let it rest.

Finely chop all the herbs Add them to a shallow mixing bowl. Add 4 tablespoons of breadcrumbs. Mix.

In a hot frying pan, sear the filets on both sides for about 5 minutes. Lay the filets on a cutting board. Salt and pepper to taste and cover them with mustard.

Make a “pasta” mixing the dry tomatoes and a bit of olive oil 

Cooked the baby spinach quickly in boiled salt water 

Preheat the oven to 400 degrees.

Roll the filets in the bread crumbs and herb mix.

Divide the dough into three pieces. Roll out the dough into 3 rectangles Make sure that the each rectangle will cover each filet.

In each rectangle, spred the dried tomato paste on the dough, and spread the spinach on the tomato.

Wrap each filet in the dough and seal the edges with a little bit of water.

Beat the eggs and egg-wash each covered filet using a brush. 

Using a sharp knife, you can decorate the dough.

Bake in the oven for 15 minutes. Then reduce temperature to 325 degrees and cook for another 20mn.

 

Braised Carrots

Finely chop the spring onions. Reserve half. Wash and peel the baby carrots. Using a mandolin or a sharp knife, cut them on the bias. 

Peel the ginger and cut it into thin small batons. 

In a sauce pan, sweat the onions with olive oil. Add salt to taste. Add the sliced ginger. Sauté. Then add the carrots and the turmeric. Cover and cook on low heat for 15 min. Salt and pepper to taste.