Pork Loin In Puff Pastry

Ingredients:

Process:

1. Season pork loin with Chef François Classic Seasoning and sear all sides in cast iron skillet on medium high heat, using vegetable oil.
2. Remove pork from skillet onto side plate.
3. Sear onions till transparent. Add mushrooms and saute. Remove onion and mushroom mixture to a strainer.
4. Deglace cast iron skillet with port wine and reduce on low heat. Add strained juices from onion and mushroom mixture and reduce again.
5. In a medium mixing bowl combine strained mushroom mixture, port wine reduction, dijion mustard and parsley.
6. On a floured surface, roll out puff pastry large enough to wrap pork roast.
7. Place half of the mushroom mixture from step 5 onto the rolled puff pastry.
8. Place the pork loin on top and add remaining mushroom mixture over roast.
9. In a small bowl combine egg yolk and cream. Stir.
10. Egg wash all edges of the puff pastry 1" wide.
11. Wrap pork loin with puff pastry and place in oven at 325° for 30 minutes. Then egg wash the outside of the puff pastry and finish cooking till internal tempurature is 160°.

* Serve with Rostii, glazed chestnuts and orange cranberry demi-glace, braised celery and carrots.