Recipe for Torta " a La Puchica" 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
JALAPENO MAYONNAISE ----------------
1 cup Fresh mayonnaise
4 tbl Jalapeno, stemmed, seeded, minced, [or not (g)]
4 tbl Red onion, finely minced
4 tbl Fresh cilantro leaves, finely chopped
----------------- LEMON BUTTER SAUCE ----------------
2 oz Demi-glace
1 tbl Fresh lime juice
1 tbl Fresh lemon juice
1 lb Unsalted butter, @ room temperature
Salt
White pepper, freshly ground
----------------- PORK ----------------
6 x Pork tenderloins, silver skin removed
----------------- ASSEMBLY, FOR EACH ----------------
1 tbl Olive oil
Salt
Pepper
All-purpose flour
1 tbl Red bell pepper, diced
1 tbl Green onion, chopped
1 x Poboy, 8", sliced lengthwise
1/3 cup Romaine lettuce, cut en chiffonade
1 lrg Slice roasted red bell pepper
1 lrg Mushroom, grilled, fan sliced
Instructions:
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

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