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Caramelized Shallot Crepe with Pork Tenderloin and Vanilla Infused Beurre Blanc

           
 

A time intensive recipe, but worth every minute!

 
 
Advanced Serves
SKILL LEVEL 4 to 6 servings
 
 
Mazola®
 
 
Ingredients
 
Pork Tenderloin
2 tablespoons Mazola® Right Blend Oil
2 tablespoons honey
2 tablespoons orange juice
1/4 cup dry white wine
2 teaspoons garlic minced
1 teaspoon minced onion
1 (1 to 1-1/2 pounds) pork tenderloin
Crepes
6 Basic Crepes (see recipe link below)
1 tablespoon Mazola® Right Blend Oil
1/2 cup finely minced shallots
Vanilla Infused Beurre Blanc
1/3 cup finely minced shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1 cup cold butter, cut into chunks
Season to taste with salt and black fine grind pepper
1 teaspoon pure vanilla extract
1/2 cup grated Gruyere cheese
 
 
 
 
Instructions
 
Pork Tenderloin:
Combine oil, honey, orange juice and white wine in a resealable plastic bag. Add minced garlic, onion and pork tenderloin. Marinate in the refrigerator at least 30 minutes before grilling.

Preheat grill to medium-high heat. Remove tenderloin from the marinade; discard marinade.   Grill pork 12 to 18 minutes or until an internal temperature reaches 155°F.  Remove from grill and tent pork with foil until ready to assemble the crepes.

Crepes:
Heat oil in a skillet over medium heat. Add shallots and sauté 3 to 5 minutes or until caramelized. Set aside.

When preparing the crepe, brush the pan with butter and sprinkle with approximately 2 teaspoons of the shallots.  Add the batter, swirling to fill the pan. Continue to cook the crepe according to the Basic Crepe recipe.

Beurre Blanc:
Combine shallots, vinegar and wine in a medium saucepan. Simmer over medium-high heat until most of the liquid has evaporated. Increase heat to high and add butter. Whisk continuously until all butter is melted.
Season with salt and pepper to taste; whisk in vanilla extract. Remove from heat, cover and keep warm until serving.

To Serve:
Slice pork tenderloin 1/2-inch thick on the diagonal. Divide pork evenly among crepes; sprinkle with shredded Gruyere cheese. Roll filled crepes and place on serving dish. Pour Vanilla Infused Beurre Blanc over the top of crepes; garnish with fresh chives, if desired.


 
Total Time
 
Cook Time 1 to 2 minutes/crepe
Grill Time 10 to 15 minutes
 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
 
Calories  
Fat / Lipides  0 g
Saturated / saturés   g
 
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
 
Cholesterol / Cholestérol   mg
 
Protein / Protéins   mg
 
Sodium   mg
 
Potassium   mg
 
Calcium   mg
 
Iron / Fer   mg
 
 

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