| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Emlive05 |
4 |
servings |
INGREDIENTS
| 4 |
|
Pork loins -; (6 oz ea) |
| 4 |
lg |
Plastic wrap pieces |
| 1 |
c |
Chopped walnuts; sauteed in |
| 2 |
tb |
Butter -; (2 to 3 tbsps) |
| 1 |
|
Avocado; peeled, pitted, |
|
|
; and cut 16 slices |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Emeril.s Essence; see * Note |
| 12 |
sl |
Homemade bacon; see * Note |
| 8 |
oz |
Bacon; chopped |
| 2 |
tb |
Chopped shallots |
| 2 |
ts |
Chopped garlic |
| 2 |
tb |
Armagnac or cognac |
| 2 |
c |
Beef or veal demi-glace |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Butter; at room temperature |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. and .Making Bacon. recipes
which are included in this collection.
Preheat the oven to 400 degrees. Place each pork loin between 2 pieces of
plastic wrap. With a beef mallet, lightly pound out the pork loin, very
thin 1/6- to 1/8-inch thick. Unwrap the pork loin and season both sides
with salt, pepper and Emeril.s Essence. Lay three slices of the bacon on a
flat surface. Place the pork on top of the bacon along one end. Spread 1/4
cup of the duxelle (walnuts sauteed in butter) over the top of each pork
loin. Divide the avocado slices into fourths and lay the slices on top of
the duxelle. Gently roll up each pork with the bacon. Place the roulades on
a baking sheet, seam side down, lined with parchment paper, and roast until
the bacon is brown and crisp and the pork meat is tender, for about 30
minutes. Remove from the oven and allow the roulades to rest for 5 minutes,
before slicing. Using a very sharp knife, trim off the ends of each roulade
and cut each across into 4 slices. In a sauce pan, render the chopped
bacon, until crispy for about 8 minutes. Add the shallots, garlic, and
Armagnac and cook for 1 minute. Stir in the demi-glace, sugar, salt and
pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 20
minutes. Whisk in the butter and remove from the heat and serve with the
roulades. To assemble, spoon 1/4 cup of the sauce on each of 4 plates and
arrange 4 roulades slices on top. This recipe yields 4 main-course
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A10 broadcast 01-24-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-22-1997
Recipe by: Emeril Lagasse
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