N'Awlins Paneed Pork Filet Dijon

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wwltv.com

Posted on June 22, 2011 at 3:07 PM


2 pork tenderloins (4 strips),
12 to 14 ounces each
3 Tbsp.
Frank Davis Pork Seasoning or salt and pepper
4 Tbsp.
vegetable oil
1 cup
fresh bread crumbs
¼ cup
freshly minced parsley
3 Tbsp.
freshly minced garlic
1/3 cup
finely chopped green onion tops
¾ cup
shredded Parmesan cheese
3 Tbsp.
extra virgin olive oil
4 Tbsp.
Dijon style mustard
1 stick
butter, melted
2 packages
dry pork gravy mix
3 lbs.
gourmet red potatoes
2 cups
pepper jack cheese
2 bags
broccoli/cauliflower mix
2 tsp.
Frank Davis Sprinkling Spice
2 cups
American/Cheddar cheese
1 loaf
homemade garlic bread


Start off by preheating the oven to 400 degrees. Then while the oven is coming up to temp, remove the silver skin and the sinew from the filets and liberally sprinkle them with the pork seasoning or the salt and black pepper.

 

 

 

Meanwhile, pour the vegetable oil into a heavy cast iron frying pan and bring the oil up to about medium-high heat. Then place the filets side-by-side in the pan and sauté them until they turn a toasty brown color on all sides (you can expect this to take about 10 minutes or so).

Next, in small bowl mix together the bread crumbs, parsley, garlic, green onion tops, Parmesan cheese, and the olive oil. Note: You should take a little extra time to ensure that this blend is totally uniform-it's what forms the panned coating on the filets.

Now turn off the fire on the stovetop, remove the roasts from the fry pan, and reduce the oven temperature to 325 degrees. Then when the pork is cool enough to handle, spread the tops and sides of the tenderloins with the Dijon mustard and-using your hands-press the previously prepared bread crumb mixture into the meat to form the paneed (in New Orleans we don't "bread" anything to coat it, we pane` it!).

All that's left to do now is to return the filets to the fry pan, lightly drizzle some of the melted butter over each one, cover them with a tight-fitting lid, slide the pan into the oven on the center rack, and roast the filets until they are cooked through and the coating is beautifully browned, which should take about 20 to 25 minutes (internal temperature should be right at 150 degrees). CRITICAL HINT: Do not overcook the pork! The filet is inherently a tender, juicy, lean cut of meat. Overcooking it will dry it out and make it tough and stringy.

When you're ready to eat, pan roasted potatoes and a hot steamed veggie mix will make for a nicely rounded out meal. Oh, yeah-and if you allow the filets to rest for about 10 minutes after they come out of the fry pan, their natural juices will re-distribute inside the meat and the pork will slice a whole lot easier.

One more thing-may I suggest a good homemade garlic bread to go with the pork? And maybe a rich pan-gravy made from the pan drippings? And how about a chilled glass of semi-dry blush wine?
 

Chef's Hints

Figure that two filets (which are usually packaged as 4 thin strips at the supermarket) will feed about 4 to 6 "normal" people. Of course, be aware that if you have some true pork lovers coming over, each one will probably put away a half of a filet! So to do it right, you really need to know who's coming to dinner!

Want a great sauce to go with the sliced filet? Pick up a couple of packets of McCormick's Pork Gravy Mix (it's in powdered form). Then deglaze the fry pan with some chicken broth (you can substitute the chicken broth for the water that's called for on the packet directions) and whisk in the gravy powder. If you don't tell anyone that this wasn't originally your great-great-grandmother's gravy recipe, I won't!

The potato dish is easily done by peeling then poaching the potatoes in a pot of water seasoned with Frank Davis Seafood Boil (or somebody's seafood boil!) until they are fork tender. They are then tossed with some melted butter and oven roasted at 450 degrees until they turn crusty brown. Then just before they are served, generously sprinkle some shredded cheddar cheese over the top.

The mixed veggie sidedish is quickly stir fried in an anodized or non-stick skillet in a little butter until the broccoli and cauliflower show signs of softening and wilting. At that point, sprinkle over the buttered veggies a little salt and black pepper, as well as a teaspoon or two of dry Ranch Dressing Mix, and toss everything well. Then just before you serve the veggies to your dinner guests, scatter the top with a couple of handfuls of pepper jack cheese. When the cheese melts, the veggies are ready to eat!
 

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