Pork Tenderloin & Vegetable Pie
Servings: 7
Equipment
- 7 Soup style Ramekins - 8 oz. capacity
Ingredients
- 4 Tbsp olive oil divided
- 1 cup leeks sliced
- 1 cup yellow onion chopped
- 1 cup red bell pepper chopped
- 2 cloves garlic minced
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup potatoes chopped
- 1 ½ cup chicken broth
- 5 ounces shiitake mushrooms sliced
- 1 Tbsp fresh rosemary minced
- 1 ½ pounds pork tenderloin cut into bite-sized pieces
- 1 cup red wine
- 1 Tbsp fresh thyme minced
- 2 ½ tsp kosher salt
- 1 tsp freshly ground pepper
- 2 Tbsp flour
- 4 Tbsp water
- 2 sheets puff pastry thawed
- 1 egg slightly beaten
- 1 tsp black sesame seeds optional
Instructions
- Heat 1 Tbsp olive oil over medium heat in a large non-stick pan. Add leeks, onion, red pepper and garlic. Sauté until soft, about 4 minutes. Remove to a bowl to save for later.
- In the same pan, add 1 Tbsp of olive oil and sauté carrots, celery and potatoes for about 4 minutes. Add 3/4 cup of chicken broth and cook until potatoes and carrots are fairly soft. Remove to the bowl with the leek mixture.
- In the same pan, add 2 tsp olive oil and sauté the mushrooms until soft, about 4 minutes. Add to bowl with other ingredients.
- Add 1 Tbsp olive oil to the pan and sauté the pork and rosemary until most of the pink is gone from the outside. Don't overcook because this is a tender cut of meat.
- Add back all the previously sautéd vegetables to the pan. Add the remaining chicken broth, wine, thyme, salt and pepper to the pan. Simmer for 15 minutes until the flavors blend.
- Mix the flour and water in a small bowl. Add to the pork mixture and bring to a boil. Cook for one minute until sauce thickens.
- Preheat oven to 400°.
- Place mixture into 7 ramekins.
- Roll out puff pastry to make it a little thinner.
- Cut out circles that are slightly larger than the ramekin. Place on top of stew mixture.
- Beat the egg and brush on top of the puff pastry. Sprinkle a few black sesame seeds on top.
- Bake for 18-20 minutes. Serve hot.