recipes
Pork fillet encroute with caramelized onions, rosemary and Forrest mushroom pate`
2012-05-22
Ingredients
For the pork encroute
- 1 tbsp olive oil (PREGO)
- 2 cloves garlic, slightly crushed
- 1 tsp chopped fresh rosemary
- Fresh seasoning
- 2 large red onions, thinly sliced
- 1 tsp brown sugar
- 1 tbsp balsamic vinegar
- 1 pork fillet, cut in half
- 360g or 2 jars terrine forestiere-pork pate with forest mushrooms (HENAFF)
- 1 packet ready rolled puff pastry
- 1 egg, beaten
For the roasted potatoes
- 4 potatoes, peeled and sliced
- Drizzle olive oil (PREGO)
- Fresh seasoning
For the maple syrup roasted vegetables
- 1 tbsp olive oil (PREGO)
- 2 large parsnips, peeled and cut into pieces lengthways
- 2 large carrots, peeled and cut into pieces lengthways
- Few sprigs fresh thyme
- Fresh seasoning
- 1 tbsp maple syrup
Method
Start this recipe by preparing the pork fillet. Heat the oil in a pan and add in the garlic. Toss the garlic around in the pan for a minute or two to infuse the oil. Place in the 2 pieces of pork fillet, along with the chopped rosemary and seal the pork on all sides. Continue to cook the pork for a few minutes until it is just half cooked. Remove the pork fillet from the pan and put aside to cool slightly. Place the sliced onions, sugar and balsamic vinegar into the same pan and cook gently for at least 15 minutes until the onions have reduced and are nicely caramelized.
Meanwhile, prepare the potatoes. Place the sliced potatoes in a roasting dish, season well with pepper and salt and drizzle over some oil. Place the dish in the oven and cook the potatoes in the oven for 30 minutes, or until cooked through.
Lay the ready-rolled puff pastry on your work surface and cut into 2 pieces. Brush the edges of the pasty with a little of the beaten egg. Spread the caramelized onions down the middle in a line on both pieces of pastry. Spread the pate all over both pieces of the pork fillet and place on top of the caramelized onions. Carefully wrap the pastry around the pork fillet to seal completely and cut off any excess pastry. Place the pork encroute on a baking tray covered with non-stick paper and brush the tops with little more of the beaten egg. Place in the oven and cook for 20-25 minutes, or until the pastry is golden brown. Meanwhile, heat a tablespoon of oil in a pan and add the prepared parsnip, carrots and the thyme sprigs. Quickly fry the vegetables for just 2 minutes, then season well with salt and pepper and mix in the maple syrup. Transfer the vegetables to an oven-proof dish and continue to cook in the oven at 200`c for 15-20 minutes. When you are ready to serve, place the pork fillet encroute on a chopping board and cut into thick slices. Serve the pork fillet on large plates with the maple syrup vegetables and the roasted potatoes.
Suggested accompanying wine: DELICATA Victoria Heights Merlot D.O.K. Gozo
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