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
- 1sheet Pepperidge Farm® Puff Pastry
- 1egg
- 1tablespoon water
- 1tablespoon vegetable oil
- 1large onion, chopped
- 1(7 ounce) bag dried mixed fruit, coarsely chopped
- ¼cup port wine
- 2(1 pound) pork tenderloins
- ⅓cup all-purpose flour
Instructions
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.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.Step 3
Coat the pork with the flour.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.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.