Ingredients
- Pork Loin bone in 1.8 kg
- Puff pastry 400 gm
- egg 0.5 buc
- Salt to taste gm
- pepper to taste gm
- Honey 5 gm
- Flour as needed
- thyme 2 gm
- Duxelle
- Mushrooms 400 gm
- Mushroom porcini dry ( optional) 30 gm
- yellow onion chopped 120 gm
- garlic chopped 3 gm
- thyme 1 gm
- Liver pate / Foiegras 50 gm
- vegetable oil 50 ml
- Bread crumb 30 gm
- Egg 0.5 buc
- sauce base ( to be blended)
- mushroom liquid 150 ml
- Liver pate / Foiegras 50 gm
- Onion 50 gm
- mustard 5 gm
- Cream 100 ml
- vinegar to taste optional as needed
- Butter 50 ml
- Salt to taste
- pepper to taste
Instructions
method
-
- Trim the Bone , marinate with salt , pepper and thyme
- In a hot pan add oil, saute bacon till crisp , ( chop bacon fine)
- set aside ,sear the meat , set aside to cool
- For the Duxelle , in a pan saute mushrooms and brown
- when cooked remove and add onion and garlic
- cook till soft set aside ina bowl
- when mushrooms are cold, chop coarsely , squeeze excess water and set aside
- mix mushrooms, onions, and pate when cold , add breadcrumb , and egg yolk , mix well
- arrange over seared pork chop
- wrap puff pastry as shown , chill for 20 mins
- bake at 200c for 25 mins , rest for 10 mins and serve hot
for sauce
- in a sauce pan , add butter , saute onions
- add mushroom stock and cream , simmer for 10 mins till onions are soft
- add mustard, pate and blend till smooth . Strain if needed
- add vinegar to taste
- serve hot on a cold winter evening