Pork Tenderloin in Puff Pastry |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Saw the chef make this on our local morning show. Look forward to making it tonight. Ingredients:
2 tablespoons butter |
1 onion, chopped |
3 garlic cloves, minced |
1 granny smith apple, peeled and chopped |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon dried thyme leaves |
2 tablespoons white wine |
2 (1 lb) pork tenderloin |
salt and pepper |
1 sheet frozen puff pastry, thawed |
1 egg, beaten with 1 t water |
Directions:
1. In medium skillet, melt butter over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add apple, salt, and pepper; cook and stir until ingredients are tender. Add thyme and wine; cook and stir until liquid evaporates. Set aside. Unroll pastry and roll on lightly floured surface to a 13-1/2 square. Cut into two rectangles. Spread half of the onion mixture down the center of each rectangle and top with the tenderloin. Brush edges with the egg wash and bring together; press to seal. Place bundles seam side down on Silpat lined cookie sheet with sides. Brush with remaining egg wash. Bake for 30-35 minutes or until pastry is golden brown and meat thermometer inserted into pork reads 150 degrees F. Let stand for 10-15 minutes, then slice and serve.
|
|