Recipe of The Month: North Carolina Pork Loin, Wellington Style

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Tenderloin
1 (1 lbs) pork tenderloin
1-2 tablespoons vegetable oil

Spread
2 pounds morel mushrooms
¼ cup chopped parsley
¼ cup chopped shallots

Wine Sauce
½ cup Madeira wine
Salt and pepper to taste
6 tablespoons whipping cream
¼ cup breadcrumbs

Loin
1 (3 lbs) boneless pork loin
8 slices smoked bacon

Wine Sauce
1 bottle dry red wine
1 tablespoon chopped shallots
1 bay leaf
Salt, sugar, white pepper, to taste
1 tablespoon arrowroot
2 tablespoons water
1 (10½ oz) can beef bouillon or consommé
2 teaspoons butter

In a pan, mix wine with shallots and bay leaf. Bring to a boil and heat until wine is reduced by half. Remove bay leaf. In a separate pan, bring to a boil and heat until reduced by half. Mix together reduced wine and reduced bouillon. Season with salt, sugar, and pepper. Mix arrowroot with water and stir into wine mixture. Cook until thickened. Strain through fine sieve. Stir in butter and serve warm with the meat. Wine Sauce: In a pan, mix wine with shallots and bay leaf. Bring to a boil and heat until wine is reduced by half. Remove bay leaf. In a separate pan, bring bouillon to boil and heat until reduce by half. Mix together reduced wine and reduced bouillon. Season with salt, sugar and pepper. Mix arrowroot with water. and stir into wine mixture. Cook until thickened. Strain through a fine sieve. Stir in butter and serve warm with the meat.

Serves: 2 cups wine sauce

Season pork tenderloin with salt and pepper. Heat vegetable oil in pan, add pork tenderloin and heat until meat begins to brown on all sides. Place tenderloin in the refrigerator to chill. Spread: Coat a pan lightly with cooking spray. Coarsely chop mushrooms, and then add to pan along with shallots, parsley and wine sauce, and sauté. Season with salt and pepper, and cook until liquid evaporates and mixture is dry. Place in refrigerator to chill. When mushrooms are cold, put mixture in a food processor and pulse until fine. Remove half the mushroom mixture and mix with cream and breadcrumbs. Pulse in food processor until mixture is smooth. Mix with remaining mushrooms and chill. Loin: Preheat oven to 350 degrees. Lightly coat a 9 x 13 inch pan with cooking spray. Trim fat and skin from pork loin. Cut loin lengthwise down the middle about ¾ the way through, then open loin like a book and pound meat out flat. Spread pounded portion with mushroom mixture, leaving a margin on the right and left uncovered. Place tenderloin in the center of the coated loin and roll up. Tie with butcher’s string in 4 to 5 places. Season rolled meat with salt and pepper, and cover with the pieces of bacon. Put in prepared pan. Bake for one hour or until the middle reaches 155-160 degrees (temperature will rise a bit after being removed from the oven. Slice meat into ½ inch slices and serve with wine sauce (recipe follows) on the side or underneath meat.

Servings: 8
Author: Chef Bryant Withers, winner NC Pork Council “Taste of Elegance” 2002