This is an elegant, but easy dinner. I got this recipe from my daughter Kim. It's been a family favorite
for years. One tenderloin makes a special romantic dinner for two. Make two tenderloins to serve six for entertaining. It makes an elegant presentation.
Just two ingredients.
Puff pastry sheets and peppercorn seasoned pork tenderloin.
One tenderloin per package already perfectly seasoned.
Place on foil-lined baking sheet. Roast for 22 minutes @350.
Thaw the pastry sheets and roll out slightly.
Lay the pre-roasted tenderloin on the pastry sheet and fold over.
Pinch the ends to seal.
Remove the foil from the baking pan and spray with cooking spray.
Place tenderloins seam side down three inches apart.
Brush with egg wash.
Bake another 30 minutes @ 350, until golden brown.
Let rest for 10 minutes. Slice diagonally about 1" thick.
It will be nice and juicy.
Menu suggestions: rice pilaf, broccoli, glazed carrots.
Pork Tenderloin en Croute
1 package Pepperidge Farm puff pastry (2 in a package)
2 peppercorn flavored pork tenderloins
egg wash (1 egg + 1 t water beaten with a fork)
Thaw the pastry for about 2 hours until soft enough to roll out slightly.
Place the tenderloin on a foil-lined baking sheet.
Roast @ 350 for 22 minutes
Remove the roast and discard the foil. Spray the sheet with cooking spray.
Place a tenderloin on each pastry sheet and wrap. Pinch the ends closed.
Place seam side down on the sprayed pan. Brush the top with the egg wash.
Return to the oven and continue to roast for 30 minutes more.
Remove and let rest for 10 minutes before slicing.
Slice on the diagonal into 1" thick slices.
Links: Between Naps On The Porch