Title: Mustard and Magic Pork Roulades
Categories: Pork Entree Check
Yield: 18 Servings

Second Prize 1991-1992 Randall Colman, CEC, CCE Sullivan County Culinary Association.

6 pork tenderloin, trimmed 20 ounces onions, sliced -1/4-inch thick 1 ounce butter, clarified Salt and white pepper to taste 3 tablespoons sugar 3 tablespoons red wine vinegar 2 ounces red wine 2 tablespoons grenadine 1/4 cup dried currants 1/4 cup dried apricots, diced 1 tablespoon orange zest, chopped fine 1 teaspoon fresh thyme, chopped 1 1/2 cups Ritz cracker crumbs 1 tablespoon fresh rosemary, chopped 2/3 cup Grey Poupon Dijon mustard 2 cups brown sauce (Espagnole) 3/4 cup Grey Poupon Dijon mustard 2/3 cup currant jelly 1 cup sour cream

Method: Butterfly tenderloins lengthwise and pound to flatten. Season with salt and pepper. Sweat onions in clarified butter for 5 minutes; do not brown. Add salt, pepper and sugar and continue to sweat; do not brown. Add vinegar, wine, grenadine, currants, apricots and orange zest. Simmer uncovered for 30 minutes or until a marmalade consistency is formed. Add thyme and cool. Spread mixture on tenderloins, leaving a 1-inch border. Roll tenderloins and secure with butcher's twine. Combine cracker crumbs and rosemary. Brush tenderloins with 2/3 cup Dijon mustard and coat with crumb mixture. Roast tenderloins in preheated 325' oven until an internal temperature of 150' is reached.

To make sauce: Combine brown sauce, 3/4 cup Dijon mustard and currant jelly and bring to a simmer; temper in sour cream. Remove tenderloins from oven and allow to stand for 5 minutes. Place 2 ounces of sauce on each plate. Remove twine and slice tenderloins into medallions, fanning out portions on top of sauce.

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