Roasted Cremini Mushroom Royale with spice seared pork tenderloin & crispy bacon
yields 48 small appetizer portionsIngredients: 1 Quart Heavy Cream 2 Bunches Thyme, Fresh 1 each Bay Leaf 1 Tablespoon Black Peppercorn, whole 2 Tablespoons Olive Oil 1 ¼ Cup Shallots, minced 3 Tablespoons Garlic, minced 1 ½ Pounds Cremini Mushrooms, roasted 1 Tablespoon Kosher Salt 1 Teaspoon Black Pepper, freshly ground 4 Each Eggs (2 whole eggs plus 2 yolks), lightly whipped 1 Tablespoon Thyme, fresh, chopped
Bring cream, thyme, peppercorns and bay leaf to a simmer. Let the mixture simmer for 5 minutes and then let it rest for 30 minutes. In another pot sweat the shallots and garlic in the olive oil. After 2 or 3 minutes add the mushrooms and continue to simmer until the liquid in the mushrooms has reduced. Remove from the heat. Strain the cream mixture through a fine strainer in the mushrooms. Temper the eggs into the mixture, add the thyme. Add the mixture to a well-oiled nonstick mini muffin pan. In a 325 degree oven place the mixture in a water bath and bake until slightly firm about 20 minutes. Let cool and carefully unmold.Spiced Pork Tenderloin 3 each Berkshire Boneless Pork Tenderloin, trimmed and cleaned ¼ cup Olive Oil As needed Spice Mix
Heat a large deep skillet over medium flame and coat with the oil. Dredge the pork tenderloin in the spice mix and sauté until well caramelized. Remove tenderloins from pan, place on a baking sheet and put into a 400-degree oven until medium rare. Chill then slice.
Crispy Bacon 1 ½ Pounds Applewood Smoked Bacon, small diced
Slowly render the bacon in a heavy bottom pan until it becomes crispy.Recipe from Chef Tim Vallery of Peloton Catering