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Pork Tenderloin En Croute Recipe

Ingredients
  • 1 whole pork tenderloin (2-2 1/2 lbs there will be two pieces inch the pack)
  • 1 frozen pastry (let stand at room temp. for 30 min.) (16 ounce )
  • 1 pound cremini or baby bella mushrooms
  • 1 cup Beef Stock
  • 2 Eggs
  • 1 stick butter
  • 1 cup onions, matchsticked
  • 1/3 cup red wine
  • 1 each thyme, marjoram, sage, rosemary (1/8 teaspoon each)
Directions
Finely chop the mushrooms in a food processor. In skillet combine first 7 ingredients and bring to a boil. Stir and simmer until reduced to a slightly moist paste (this takes time and needs to cool so start early).

Season tenderloin with pork roast rub or a savory seasoning of your choice. Place one pastry sheet on top of the other and roll it out until it measures approx. 18 x 15 inches. Spread 1/2 of cooled mushroom mixture over middle of puff pastry. Lay both pieces of pork on top, side by side, placing small end of one to big end of other, then spread remaining mixture over top of meat. Pull sides of pastry up and over tenderloin and seal with egg wash (1 egg mixed with 1 Tbl. water). Seal ends with egg wash, folding under, and then brush entire pastry with the egg wash. Flip tenderloin seam-side down and brush again with the egg wash. Make 4 or 5 small slits across top to vent.

Bake uncovered at 400° for 30-50 minutes, or until internal temp. reaches 135-140. Rest uncovered 20 minutes and then slice.

Serve with asparagus or broccoli and wild or wild & long grain rice.

This sounds like a lot of work, but the longest part is waiting for the mushrooms to reduce. The results are worth every minute.

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Cooking Tips & Advice
pork - tenderloin Article
Pork Tenderloin The tenderloin is the leanest and most tender cut of pork. It is located along the bottom of the loin, starting in the center cut and running back through the sirloin end.
grilling pork Article
Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.
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Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.
grilling tips for beef pork Article
Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.
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Glossary Terms
kidney pork Glossary Term
The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.
liver pork Glossary Term
Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.
pork loin Glossary Term
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
arm roast pork Glossary Term
Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.
tenderloin steak beef Glossary Term
A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.
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