Torta ” A La Puchica”

-LEMON BUTTER SAUCE-
2 oz Demi-glace
1 tb Fresh lime juice
1 tb Fresh lemon juice
1 lb Unsalted butter, @ room
-temperature
Salt
White pepper, freshly ground

–PORK–
6 Pork tenderloins, silver
-skin removed

-ASSEMBLY, FOR EACH-
1 tb Olive oil
Salt
Pepper
All-purpose flour
1 tb Red bell pepper, diced
1 tb Green onion, chopped
1 Po’boy, 8″, sliced
-lengthwise
1/3 c Romaine lettuce, cut en
-chiffonade
1 lg Slice roasted red bell
-pepper
1 lg Mushroom, grilled, fan
-sliced
1 tb Cotija, grated, * see note

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 po’boy loaf. Place
po’boy 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 po’boy; 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