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Ingredients:
2 pork tenderloins
Salt and pepper to taste
2 tablespoons olive oil
1 pound mushrooms, sliced
1 pound sauerkraut, rinsed and drained
1 teaspoon caraway seeds
12 slices pre-cooked bacon
1 tablespoon coarse-grain mustard
2 sheets puff pastry
1 egg beaten with 1 tablespoon water
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Instructions:
Trim all the fat from the pork tenderloins. Pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet and brown the pork well on all sides, about 12 minutes. Remove from the skillet and let cool. Heat the remaining olive oil in the pan and sauté the mushrooms until they begin to brown. Turn off the heat and add the rinsed and drained sauerkraut along with the caraway seeds. Stir to combine well and cool. Lay out a sheet of plastic wrap on the counter. Place 6 strips of bacon onto the wrap. Top with one-half of the sauerkraut and mushroom mixture and spread to cover the bacon, forming an 8-by-12-inch rectangle. Spread the mustard on the pork and place it along one long edge of the rectangle. Use the plastic wrap to help roll up the roast. Refrigerate for at least 3 hours and up to 2 days. Repeat with the other tenderloin. When you are ready to prepare dinner, preheat the oven to 375 degrees. Let the puff-pastry sheets sit at room temperature for 40 minutes. Cut 1 sheet in half and roll out to approximately 14 by 10 inches. Brush a 2-inch border with the egg wash. Remove the plastic wrap from the tenderloin and place into the center of the puff pastry. Bring up the long sides to cover the tenderloin and press the seam. Place onto a parchment-lined baking sheet. Tuck in the ends and press to seal. Brush with egg wash and bake for 30 minutes until the pastry is deep golden-brown and a thermometer registers at least 150 degrees. Remove from the oven and let rest about 10 minutes before slicing into 1-inch rounds.
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Ingredients:
1/2 cup milk
1 package unflavored gelatin
2 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla
1 cup balsamic vinegar
1 teaspoon honey
1 pint strawberries
Fresh cracked black pepper
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Instructions:
Pour the milk into a bowl and sprinkle with the gelatin. Heat the cream and sugar in a saucepan just until the cream begins to simmer, stirring to dissolve the sugar. Do not boil. Add the vanilla, milk and gelatin and stir to dissolve. Strain into 6 small ramekins. Allow to cool uncovered and then cover with plastic wrap and refrigerate at least 3 hours or up to 2 days. Heat 1 cup of balsamic vinegar mixed with 1 teaspoon of honey and bring the mixture to a simmer. Cook until reduced by half and then cool completely. Stem and quarter the strawberries. Mix with 2 tablespoons of the balsamic reduction and a generous sprinkling of black pepper. Let soak for at least 1 hour.
Remove the panna cotta from the refrigerator and invert the cups onto small plates. Garnish with the strawberries.
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