
- Yield: 6 each/ 24 portions
bacon-wrapped wild mushroom pork roulade
Recipe courtesy of Adam Deviney, CEC, Executive Chef, The Country Club of North Carolina (Pinehurst, N.C.)
Ingredients
- Ingredients for Mousseline:
- heavy cream - 1/2 cup
- egg white - 1/2 ea.
- cleaned pork trim - 2 lbs.
- salt - 1/2 tsp.
- fennel pollen - 1 pinch
- lemon - 1 ea., zested and juiced
- Garnish for Roulade:
- chanterelle mushrooms - 2 lbs., fresh
- morels - 1 lbs., fresh
- shallots - 3 ea., diced and sweated
- garlic - 3 cloves, chopped and sweated
- white wine - 1 cup, divided
- vegetable stock - 2 cups, fresh, divided
- herbs - 2 Tbsp., chopped
- salt - to taste
- white pepper - to taste
- oil - 2 fl. oz., divided
- butter Plugra - 2 Tbsp.
- Ingredients for Roulade:
- nueske bacon - 30-40 paper-thin slices
- pork tenderloins - 6 ea., silver skin and fat removed
- garlic herb seasoning, salt free - 1/4 cup
- trans glutamate - 1/4 cup
- Ingredients for Sweet Potato Robuchon:
- sweet potato - 3 lbs., unpeeled
- butter - 1 lb., cold and cubed
- milk - 1.5 cups, warm
- salt - to taste
- white pepper - to taste
- Ingredients for Orange-Glazed Carrots:
- carrots - 24 ea., peeled, with tops
- blended oil - 2 Tbsp.
- salt - 1 tsp.
- orange juice - 2 cups
- vegetable seasoning - 1/2 tsp.
- butter Plugra - 2 Tbsp.
- Ingredients for Veal Demi-Glace:
- house-made veal demi - 1 cup
- butter - 1 Tbsp.
- lemon - 1/2 ea., juiced
Instructions
Procedure for Sweet Potato Robuchon:
- Boil sweet potatoes until tender. Remove from water and peel.
- Gently warm the milk.
- Run potatoes through the ricer into a thick-bottom pot.
- Add warm milk and cold butter a little at a time, whisking vigorously.
- Season with salt and white pepper.
- Keep warm until ready to use.
Procedure for Roulade Garnish:
- Dice and sweat shallots and garlic with 1 tablespoon of oil in a small sauté pan and reserve.
- Remove stems from chanterelle mushrooms and cut morels in half vertically.
- Sauté chanterelle mushrooms with oil until cooked almost all the way through. Deglaze chanterelles with half of the wine and add ½ cup of vegetable stock. Add half of the shallot, garlic and herb mixture and cook until all the liquid is gone. Chill and reserve.
- Reduce the remaining white wine in a sauté pan just large enough to hold the morel mushrooms without overlapping. Add the remaining stock, butter and herbs and lay the mushrooms in the pan. Bring liquid to a soft simmer and cook until morels are just tender. Chill and reserve in liquid.
- Removed the chanterelle and morel mushrooms and pat dry with a linen like napkin. Keep separate and reserve chilled.
Procedure for Pork Roulade:
- Place 6-7 slices of bacon shingled onto parchment lined half sheet pan. Add another half sheet of parchment paper on top and repeat 5 times. Reserve.
- Remove silver skin and fat from pork tenderloins and discard. Detach side muscle, tail and tip of tenderloin and reserve in a bowl of ice for mousseline.
- Dice reserved pork and place in robot coupe bowl and pulse for 30 seconds and scrape sides. Repeat 3 times. Move mixture back to ice and repeat with remaining pork trim.
- Place pureed pork back in robot coupe and bead in heavy cream, egg white, lemon juice, zest and seasonings.
- Cook and taste mixture for seasonings, adjust if necessary.
- Place pork mixture in a plastic piping bag and vacuum seal to remove air.
- Butterfly pork tenderloin and tap with a food mallet if necessary.
- Flip the bacon onto a piece of 24-inch film wrap still attached to the film carton. Sprinkle TG onto prosciutto and lay butterflied pork tenderloin on top. Season with salt-free garlic seasoning.
- Shingle chanterelle onto pork tenderloin in a line horizontally.
- Pipe a ½ inch line of the mousseline.
- Shingle morels onto pork tenderloin in a line horizontally.
- Pipe a ½ inch line of the mousseline.
- Shingle chanterelle onto pork tenderloin in a line horizontally.
- Pipe a ½ inch line of the mousseline.
- Sprinkle the end of the pork with TG.
- Roll up the roulade and film wrap 7 times. Fold the film for easy removal and cinch. Once the roll is tight, close it off with zip ties.
- Sous vide pork roulade at 138°F for 1.5 hours.
- Shock the roulade for 8 minutes, remove from ice, and remove film wrap.
- Net the roulades with sausage net.
- Sear roulade in smoking hot oil until uniformly brown.
- Using a dot probe, bring the roulade back to 138°F internally.
- Rest, slice and serve.
Procedure for Orange-Glazed Carrot:
- Re-peel the peeled carrots.
- Toss the carrots with seasoning and oil.
- Place on half-sheet pan and pour orange juice onto tray.
- Roast at 350°F 50% humidity for 12-18 minutes until tender.