Pork Tenderloin Paupiettes

Pork Tenderloin Paupiettes

Main Course 

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 large shallot
  • 2 slices thick applewood smoked bacon, diced
  • 1/4 cup panko breadcrumbs
  • 1 lb pork tenderloin
  • 2 Tbsp olive oil
  • 1 can tomato sauce
  • 5 sprigs tarragon
  • 1/8 tsp cayenne pepper
  • salt and pepper, to taste

Preparation

1. Cut the tenderloin crosswise into four sections. Peel and quarter the shallot.

2. Place the shallot in the bowl fitted with the ultrablade knife. Mix at speed 11 for 10 seconds. Remove 1/4 cup and reserve. Replace the ultrablade knife with the mixer. Add the bacon and launch the P1 simmer program at 270°F for 5 minutes. Remove with a slotted spoon to a separate bowl and stir in breadcrumbs.

3. Place each piece of tenderloin between sheets of plastic wrap and pound with a meat mallet to 1/4-inch thick. Season with salt and pepper. Spoon bacon filling into center of each tenderloin. Fold up bottom and sides. Roll and tie with two pieces of kitchen string; set aside.

4. Place the reserved shallot and olive oil in the bowl. Launch the P1 simmer program at 270°F for 5 minutes. At the end of the program, add all remaining ingredients. Place paupiettes over mixture. Launch the P2 simmer program at 210°F for 20 minutes. At the end of cooking, remove strings and serve with sauce.