Savory Puff Pastry Wrapped Pork Tenderloin

"This recipe is easy and fast to prepare...just dont tell anyone, they'll think you spent all day on it. Variations of ingredients are endless! I made this last night for the first time and it was a definate hit. I'll be trying different variations and will post the ones that are outstanding."
 
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photo by Mary A. photo by Mary A.
photo by Mary A.
Ready In:
1hr
Ingredients:
12
Yields:
2 wrapped tenderloins
Serves:
6-8
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ingredients

  • 2 pork tenderloin, about a pound each
  • 1 (397 g) package puff pastry, thawed
  • 1 apple, diced (I used a golden delicious)
  • 1 large onion, diced
  • 1 (50 g) package of poultry herbs, fresh (the pkg found with the other fresh herbs, dried herbs of your choice can be used)
  • 1 (190 g) package Stove Top stuffing mix
  • 5 garlic cloves, finely minced (we love garlic in this house)
  • 1 cup garlic havarti cheese, grated (optional)
  • 2 tablespoons butter
  • 1 egg, beaten
  • 1 teaspoon water
  • salt and pepper
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directions

  • I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
  • Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
  • Finely chop the package of herbs, add as much or as little as you prefer.
  • Add to the cooling apple mixture.
  • Prepare the stuffing according to the box and let cool.
  • Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
  • Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
  • Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
  • Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
  • Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
  • Brush with a beaten egg with water all over the top and sides.
  • Place seam side down on a baking sheet.
  • Bake at 375 for 30-40 mins, or until golden brown.
  • Let cool for 10 mins and serve, ENJOY.
  • Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.

Questions & Replies

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Reviews

  1. I had no stuffing or egg.. The egg would have made it look better but it couldn't have tasted better. I butterflied the tenderloin as it was very thick. It was a tremendous hit with hubby and son and both were complimentary about how fancy it looked lol We eat pork tenderloin weekly and this recipe will be in permanent rotation.
     
    • Review photo by Mary A.
  2. Fairly easy and oh so delicious. Truly.
     
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RECIPE SUBMITTED BY

<p>I post what I cook. It's an eclectic, and hopefully simple collection of recipes. I'd love to post most of what I cook, but frankly I'm not good at the measurements and I tend to be a 'add a dash of this and that' kinda cook.&nbsp;As a&nbsp;result, I can be a little lazy in posting recipes.&nbsp;I strive to make large meals that don't cost a lot, I've got 4 kids. Yes they eat what I post :)&nbsp; My main goal these days is to get the most out of what we pay for groceries...with 5 large eaters &nbsp;me, we're&nbsp;on a 'below low income level' budget, it's important to buy cheap and cook around the ingredients. Some recipes come from&nbsp;splurges ;)&nbsp; Use the recipes as a guidline and modify to suit your tastes.</p>
 
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