Tonight's dinner is one that I have been wanting to try for so many reasons. First of all, 2 whole eads of garlic?! (yes I halved the recipe) I was drooling at this point. Secondly, I haven't tried any Anthony Bourdain recipes yet, and because he says it is one of the most popular at Les Halles. I was multitasking too much while making it and am positive I ruined it beyond anything edible, yet here I sit unable to breathe as if it was thanksgiving dinner. I made mashed potatoes (use a ricer please! it makes the best mashed potatoes!) and sauteed escarole to go with it. I can't wait to make it again, I didn't think the picture looked too pretty but hey it's in the tasting right? Oh and I didnt' have a demi glace, I reduced a bit of the fancy chicken stock (not broth) to replace it. I know it wasn't the same but not too terrible:)
Mignons De Porc à L’ail
4 heads of garlic confit
4 pork tenderloins,about 10 -ounces (280 g) each
2 sl of bacon
1 T (14 ml) olive oil
3 T (42 g) butter
Salt and pepper
2 shallots,thinly sliced
1/4 c (56 ml) white wine
1/2 c (110 ml) strong,dark chicken or veal stock
1 sprig of flat parsley finely chopped
[Note: This is one of the most popular dishes at Les Halles. Yet
another dish that would really benefit from a stash of good demi-glace.
Use the fork to mash half of the garlic cloves. Reserve the remaining
cloves separately in the small bowl. Lay two of the tenderloins down
across the cutting board. Lay some plastic wrap across them and give
them a light pounding with the heel of your hand. You're looking to
flatten the tenderloins ever so slightly on the fatter end. Remove and
discard the plastic wrap.
Top the tenderloins with the mashed garlic, spreading the paste like
substance evenly along the length of the tenderloins. Lay the bacon
slices across the garlic the long way. Now lay the other two
tenderloins on top of the first two, the fatter ends pointing in the
opposite direction from the ones on the bottom, so that they nestle
together in a yin-yang sort of a way, creating a fairly even-shaped
tube. Using kitchen string, tie each double tenderloin together tightly
and evenly at several points along the tube (that way it can be sliced
into medallions without cutting the string). Refrigerate overnight.
Preheat the oven to 350F (180C). Remove the tenderloins from the
refrigerator. In the saute pan, heat the olive oil over high heat. Add 1
tablespoon (14 g) of the butter. When the butter stops foaming, season
the pork, then add it to the pan, working in batches so as not to
overcrowd the pan. Cook the pork over high heat for about 6 to 8
minutes per side, after which the meat should be nicely browned. Place
the meat in the roasting pan and finish cooking in the oven for about
20 minutes. When cooked through, but still moist in the center, remove
from the oven and allow to rest on the plate.
If you're in a hurry, you can slice the pork into medallions when raw,
then individually sear each medallion. That way you wont need to use
Discard the fat from the saute pan and add 1 tablespoon (14 g) of the
butter. Heat over medium-high heat, then add the shallots. Cook for 2
minutes, or until the shallots are soft. Stir in the wine with the
wooden spoon, scraping the bottom to dislodge the good stuff. Cook over
high heat until the wine is reduced to a glaze consistency, then stir
in the stock. Cook over high heat until its reduced by half. (At this
point you should, if you can, whisk in a spoon of that good demi-glace
from your stash.) Add any drippings from the plate that's holding your
cooked pork. Whisk the remaining tablespoon (14 g) of butter into the
sauce, as well as the remaining cloves of garlic confit and the parsley.
A little splash of raw wine at this point is nice, too.
Slice the pork into 1½-inch (4-cm) medallions, arrange them around the
platter, and spoon over the sauce. This dish is very good with mashed
potatoes, in which case, you might want to arrange the medallions on
and around the potatoes, with the garlic confit-studded sauce also
poured over and around. Delicious.