Mustard and magic pork roulades

18 servings

Ingredients

Quantity Ingredient
Second Prize 1991-1992 Randall Colman, CEC, CCE Sullivan County
Culinary Association.
6 eaches Pork tenderloin, trimmed
20 eaches Ounces onions, sliced 1/4-inch thick
1 each Ounce butter, clarified
Salt and white pepper to taste
3 tablespoons Sugar
3 tablespoons Red wine vinegar
2 eaches Ounces red wine
Season with salt and pepper. Sweat onions in clarified butter for 5
Minutes; do not brown. Add salt, pepper and sugar and continue to
Sweat; do not brown. Add vinegar, wine, grenadine, currants,
Apricots and orange zest. Simmer uncovered for 30 minutes or until
A marmalade consistency is formed. Add thyme and cool. Spread
2 tablespoons Grenadine
¼ cup Dried currants
¼ cup Dried apricots, diced
1 tablespoon Orange zest, chopped fine
1 teaspoon Fresh thyme, chopped
1½ cup Ritz cracker crumbs
1 tablespoon Fresh rosemary, chopped
⅔ cup Grey Poupon Dijon mustard
2 cups Brown sauce (Espagnole)
¾ cup Grey Poupon Dijon mustard
⅔ cup Currant jelly
1 cup Sour cream
Mixture on tenderloins, leaving a 1-inch border. Roll tenderloins
And secure with butcher's twine. Combine cracker crumbs and
Rosemary. Brush tenderloins with 2/3 cup Dijon mustard and coat
With crumb mixture. Roast tenderloins in preheated 325' oven until
An internal temperature of 150' is reached.

Directions

SOURCE: THE NATIONAL CULINAR

METHOD: BUTTERFLY TENDERLOIN

To make sauce: Combine brown sauce, ¾ cup Dijon mustard and currant jelly and bring to a simmer; temper in sour cream. Remove tenderloins from oven and allow to stand for 5 minutes. Place 2 ounces of sauce on each plate. Remove twine and slice tenderloins into medallions, fanning out portions on top of sauce.

Submitted By SHERREE JOHANSSON On 10-16-94

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