Pepperidge Farm® Stuffed Pork Tenderloins en Croute

Pepperidge Farm® Stuffed Pork Tenderloins en Croute

This beautiful and flavorful pork dish features pork tenderloin topped with a sweet and savory mixture of port-flavored fruit and onions wrapped in golden Pepperidge Farm® Puff Pastry.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons

Ingredients

Instructions

  1. Step 1

    Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water in a small bowl with a fork.
  2. Step 2

    Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Let cool completely.
  3. Step 3

    Coat the pork with the flour.
  4. Step 4

    Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 2 (14x7-inch) rectangles. Spread half of the onion mixture lengthwise on each rectangle. Top each with a pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling and press the edges together to seal. Place seam-side down on the baking sheet. Tuck the ends the pastry rolls under. Brush the pastry rolls with the egg mixture.
  5. Step 5

    Bake for 30 minutes or until the pastry is golden. Remove the pastry rolls from the baking sheet and let cool for 10 minutes. Slice and serve warm.