Pork Worthington.

[worth1]

Not to be confused with Beef Wellington.
But the same cut of meat but from a hog.
Pork tenderloin and not as expensive as beef tenderloin by a far cry.
You might be tempted to say I'm going whole hog on this one.
This is an introduction to the soon to happen fiasco this weekend.

[Amateurinawe]

[mention]worth1[/mention] love a stuffed pork tenderloin. Will you do a sauce ?

[worth1]

@worth1 love a stuffed pork tenderloin. Will you do a sauce ?

Yes but I'm trying to incorporate a Mexican twist to it.
Heaven forbid but I never said it was authentic.
The idea is to hydrate some chilie Guajillo and Pasilla but not too many and incorporate them into a pork flour roux sauce aka gravy based with heavy cream.
So first thing I need to lightly toast the dried chilies on the comal.

Buen Provecho!!

[worth1]

I have the chlie pasilla toasting and purchased some flake finishing salt from Cyprus.

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[worth1]

Toasting pecan pieces on the comal.

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[worth1]

In the pictures below I will show some of what I have done.
But will explain here because it's hard to get everything in order.
I put the toasted pecans in my re purposed coffee grinder and turned them into an oily paste.
I made a finely chopped paste from baby portobello mushrooms.
I sliced and chopped homemade bacon and made a paste in the food processor.
Needed more of this so I added two frankfurters.
Came out nice.
The pecan paste and bacon paste were mixed up and put in the refrigerator to cool.
The mushrooms are in a skillet with a stick of butter slowly cooking the moisture out of them.
In the mushroom paste is added...
Dried onion flakes one tablespoon.
Garlic powder one teaspoon.
Chipotle powder one teaspoon.
Freshly ground black pepper one tablespoon.
This will be added to said bacon pecan paste and put back in refrigerator.
This will be my Duxelles with the pate added.

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[worth1]

Here is the beginning of the sauce.
It's 3 pasilla and 4 guajillo chilies hydrated, and mixed in the blender along with some of the broth salt and sangria wine.
This was ran through a strainer to remove any skins and seeds.
Which was a ball of pulp and seeds like you would see making tomato sauce from tomatoes.
You can't really make what little I needed so it can be used for something else.
It's basically an authentic enchilada sauce variety.
So easy to make and so much better than store bought.

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[worth1]

Made a well in the mushrooms and put in some sangria wine and two Tablespoons of the chilie sauce.
Thus way I can see it reduce down.
Then will mix it in.

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[worth1]

The wine reduced and I mixed it in.
The reason for this seemingly long arduous cooking time on the mushrooms is to drive out all the moisture without burning the mushrooms.
The reason for driving out all the moisture is to help possibly stop the puff pastry from being soggy on the inside while baking the loin.
Any bit will help.
This isn't a hard thing to make but very time consuming.
Haste makes waste as they say.

[worth1]

One of my giant cast iron skillets is heating on the stove with some homemade lard in it.
The pork loin is in the freezer getting ice cold with sort of a soft freeze but not solid.
The reason for this is it is small in diameter and will over cook really fast.
What I want is the meat to be on the rare side so I don't want to cook it in the browning process just the outside browned in the oil
Then it will go back in the cold environment it came from to cool back off.
I also bought a new digital meat probe with the outside controller because my other one tanked on me sometime back.

[worth1]

After literally hours the mushrooms are ready and cooling.
The only oil I used was butter because it will solidify in the refrigerator when I mix it with the bacon pate.
To my understanding this is very important.
Notice I'm getting a lot of use out of the modified wooden spoon I turned into a roux spoon some time back.
It's pretty much my go to spoon almost every day I cook.

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[worth1]

The pork loin ready to brown.
I only put kosher salt on the loin nothing else.
I I would have used black pepper it would have burned the black pepper and ran me out of the house.
The black pepper was put on right after browning.
This is a better way in my opinion.
Now it will cool off and go back in the refrigerator.

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[worth1]

The bacon pate and mushrooms get mixed together with the food processor after they are ice cold.
And back in the refrigerator.
Now I can relax and do the rest as I please because this easy part is over.
And the really hard part begins and probably where I mess up or get exasperated.
I've never done this before.

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[worth1]

I already know this isn't going to come out well but I'm going to eat it anyway.

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[worth1]

For those that don't know that's my super long black wallnut tapered French rolling pin I made on my lathe.
It has a tung oil finish on it.

[worth1]

I have never been so scared in my life to cook something but its going to happen today.
The sides will be frozen English peas and mashed taters.

[worth1]

Made a nice chocolate brown roux from yesterday's drippings from browning the loin and added some more homemade lard.
Once to desired color I added two big tablespoons of the chilie sauce i made and stirred in after the roux cooled off.
It isn't finished yet.
The disaster ready for the oven.
Totally modified the way it is being cooked because it is pork not beef.
Egg wash, salt flakes and ground black pepper on top.

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[worth1]

It ripped apart.
But by darn it's looking good and the inside temperature is what it was after.
Cut off an end piece and tasted.
Unbelievable but not to the meat yet.
Couldn't decide on potatoes so I had both.
Mashed russet and small reds cut up.
Added....
Butter.
Heavy cream.
Salt.
black pepper.
Fresh grated nutmeg.
Flavor is fantastic.

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[worth1]

Here's the sauce / gravy.
Added heavy cream a little water because I'm not hungry and will eat a little later.
It's covered.
Everything is being kept warm.
Frozen English peas will be cooked right before the meal.

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[worth1]

In my opinion cooked to perfection.
Internal temperature of 140F at thickest section.
So soft succulent and juicy.
Crust crunchy.
No juices ran out because of the long rest time in the oven turned off.
English peas dropped in boiling hot water with olive oil.
Not over cooked and retaining their brilliant green color.
The oil helps do this.
Potatoes you can't get anywhere.
Sauce on the side.
Fantastic meal.
Doesn't need any salt or pepper at the table.

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