Le Cordon Bleu Institute of Culinary Arts Austin, TX
Student Recipe Competition with Texas Traditions

Pork Tenderloin Croquettes

By Culinarian Joe Lowke

12 oz. pork tenderloin
2 oz. shallot, minced
4 oz. white wine
4 tsp. Fines Herbes (minced tarragon, italian parsley, chervil, and chives)
4 oz. heavy cream
2 oz. whole butter
1 ea. egg white
½ tsp, ground anise seed
¼ tsp. ground coriander
1 ½ tsp. ground cumin
2 tbsp. Texas Traditions Mesquite Smoked Mustard Add to Cart
As needed - Bread Crumbs
As needed - Kosher salt
As needed - Black peppercorn, ground
As needed - Canola oil

Trim pork loin, remove silver skin, rough chop, S & P. Butter plus shallots and white wine, reduce, no color, into food processor. Add anise, coriander, and cumin into food processor. Add bread crumbs, heavy cream, chopped pork, egg white, Texas Traditions Mesquite Smoked Mustard, and S & P into food processor. Pulse to semi-firm mixture. Hand form croquettes. Coat with bread crumbs. Pan fry. Garnish with Fines Herbes and serve.