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Name: Torta " a la Puchica"
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 6 Pork tenderloins, silver; 1 tb Red bell pepper, diced; 4 tb Jalapeno, stemmed, seeded,; 1 lb Unsalted butter, @ room; White pepper, freshly ground; 1 lg Slice roasted red bell; Salt; 1/3 c Romaine lettuce, cut en; 4 tb Red onion, finely minced; 1 tb Cotija, grated, * see note; 4 tb Fresh cilantro leaves,; 1 tb Fresh lime juice; 1 tb Fresh Lemon Juice; 1 lg Mushroom, grilled, fan; 1 tb Green onion, chopped; 2 oz Demi-glace; 1 tb olive oil; All-purpose flour; Salt; Pepper; 1 c Fresh mayonnaise

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INGREDIENTS

6 Pork tenderloins, silver
1 tb Red bell pepper, diced
4 tb Jalapeno, stemmed, seeded,
LEMON BUTTER SAUCE
1 lb Unsalted butter, @ room
White pepper, freshly ground
1 lg Slice roasted red bell
Salt
1/3 c Romaine lettuce, cut en
4 tb Red onion, finely minced
1 tb Cotija, grated, * see note
4 tb Fresh cilantro leaves,
1 tb Fresh lime juice
1 tb Fresh Lemon Juice
PORK
1 lg Mushroom, grilled, fan
1 tb Green onion, chopped
2 oz Demi-glace
ASSEMBLY, FOR EACH
1 tb olive oil
All-purpose flour
JALAPENO MAYONNAISE
Salt
Pepper
1 c Fresh mayonnaise

Servings

INSTRUCTIONS

JALAPENO MAYO Combine all ingredients in small, nonreactive bowl; stir; cover; reserve. LEMON BUTTER SAUCE Heat demi-glace in nonreactive saucepan over medium heat. Stir in lemon and lime juice; reduce by 50 percent. Remove from direct heat; whisk in butter; season; reserve (keep warm). PORK Place tenderloin across cutting board. Angling knife blade away from you, cut down length of tenderloin, unrolling it towards you as you slice, in "jelly roll" style, into thin rectangle; repeat with remaining tenderloins. Place each tenderloin between 2 sheets of plastic; pound into scallopini; cut in half; reserve. ASSEMBLY : For each sandwich Heat olive oil in heavy skillet over medium heat. Season 1 tenderloin scallopini; dust with flour. Saute to golden brown on 1 side; turn; add 1 TBSP red bell pepper; saute 1 minute; remove from direct heat. Stir in 2 TBSP lemon butter sauce and 1 TBSP green onion; reserve (keep warm). Spread 1 teaspoon jalapeno mayonnaise on bottom half of poboy loaf. Place poboy on warm plate; spread romaine chiffonade over mayonnaise. Place roasted red bell pepper strip on top. Fan grilled mushroom over bell pepper. Sprinkle 1 TBSP cotija cheese on top. Place 1 TBSP lemon butter sauce on other half of poboy; top with reserved slice of pork tenderloin; serve immediately. NOTES : Can be scaled up in direct proportion. Cotija is a dry, sharp, Mexican cheese. Frm. Food Arts/Sep 95 Posted to CHILE-HEADS DIGEST V3 #185 Recipe by: Chef/Owner Michael Cord=FAa, Am=E9ricas, Houston From: Inagaddadavida Date: Thu, 12 Dec 1996 00:01:58 -0600

NOTES

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Torta " a la Puchica"

6 Pork tenderloins, silver
1 tb Red bell pepper, diced
4 tb Jalapeno, stemmed, seeded,
 LEMON BUTTER SAUCE
1 lb Unsalted butter, @ room
 White pepper, freshly ground
1 lg Slice roasted red bell
 Salt
1/3 c Romaine lettuce, cut en
4 tb Red onion, finely minced
1 tb Cotija, grated, * see note
4 tb Fresh cilantro leaves,
1 tb Fresh lime juice
1 tb Fresh Lemon Juice
 PORK
1 lg Mushroom, grilled, fan
1 tb Green onion, chopped
2 oz Demi-glace
 ASSEMBLY, FOR EACH
1 tb olive oil
 All-purpose flour
 JALAPENO MAYONNAISE
 Salt
 Pepper
1 c Fresh mayonnaise

JALAPENO MAYO    Combine all ingredients in small, nonreactive bowl; stir; cover; reserve.    LEMON BUTTER SAUCE    Heat demi-glace in nonreactive saucepan over medium heat. Stir in lemon and  lime juice; reduce by 50 percent. Remove from direct heat; whisk in butter;  season; reserve (keep warm).    PORK    Place tenderloin across cutting board. Angling knife blade away from you,  cut down length of tenderloin, unrolling it towards you as you slice, in  "jelly roll" style, into thin rectangle; repeat with remaining tenderloins.    Place each tenderloin between 2 sheets of plastic; pound into scallopini;  cut in half; reserve.    ASSEMBLY : For each sandwich    Heat olive oil in heavy skillet over medium heat. Season 1 tenderloin  scallopini; dust with flour. Saute to golden brown on 1 side; turn; add 1  TBSP red bell pepper; saute 1 minute; remove from direct heat.    Stir in 2 TBSP lemon butter sauce and 1 TBSP green onion; reserve (keep  warm).    Spread 1 teaspoon jalapeno mayonnaise on bottom half of poboy loaf. Place  poboy on warm plate; spread romaine chiffonade over mayonnaise.    Place roasted red bell pepper strip on top. Fan grilled mushroom over bell  pepper. Sprinkle 1 TBSP cotija cheese on top. Place 1 TBSP lemon butter  sauce on other half of poboy; top with reserved slice of pork tenderloin;  serve immediately.    NOTES : Can be scaled up in direct proportion. Cotija is a dry, sharp,  Mexican cheese. Frm. Food Arts/Sep 95    Posted to CHILE-HEADS DIGEST V3 #185    Recipe by: Chef/Owner Michael Cord=FAa, Am=E9ricas, Houston    From: Inagaddadavida <rael@ebicom.net>    Date: Thu, 12 Dec 1996 00:01:58 -0600

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 12 Servings

Calories: 5
Calories from Fat: 3 (60%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 14.1mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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