Pork Mignon en croute
Author: Bouchon Bistrot
- 2 pork fillets (400g each approx.)
- salt and black pepper
- 1 egg white
- 200ml double cream
- 1 savoy cabbage
- 100g crepinette (caul’s fat)
- 4 sage leaves
- 200g puff pastry
- egg yolk and milk (to seal pastry case)
- Clean the pork fillets, removing the sinews and fat and trim the ends (reserve all the trimmings).
- Cut each fillet in half to make 4.
- Season to taste, pan fry on both sides in oil for 2 mins.
- Set aside to cool.
- In a food processor, blitz the pork trimmings.
- Add the egg white and the double cream, and blitz again to a smooth mousse.
- Season to taste and set aside.
- Take 6 nice green cabbage leaves and remove the central veins.
- Blanch in hot water until tender and immediately refresh in iced water.
- On a clean surface, lay 2 layers of cling film and spread enough caul’s fat to roll the pork fillet in it.
- Add 1 layer of cabbage leaves, spread a fine layer of the pork mousse on top, add a sage leaf, then add the pork filet.
- Add the rest of the pork mousse to cover the meat.
- Roll with the help of the cling film into a sausage shape.
- Chill for a few hours.
- Remove the cling film, roll out the pastry 2mm thin and cut 4 rectangles big enough to each encase ¼ of the pork mixture fully.
- Put the pork on top of the pastry, fold into a cylinder-shaped parcel, and seal with beaten egg and milk.
- Score the top of each pastry with the back of a knife, without going through the pastry.
- Brush with the rest of the egg and milk mix to glaze.
- Cook in a preheated oven at 190C/Gas 5 for 18 mins until the pastry is golden and the pork is left pink in the middle.
- Note: You will probably have to order the caul fat from your butcher. Caul fat is a lacy membrane of fat that surrounds the stomach and other digestive organs and is sometimes called fat netting. You can do this recipe without the fat, as the cabbage leaves have a similar purpose.