Puff Pastry Pork Tenderloin Cordon Bleu

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 1

Ingredients:

1 onion chopped

1 green apple peeled and chopped

2 tablespoon(s) olive oil

1/2 tablespoon(s) dak's original spice

1 teaspoon(s) garlic powder

2 tablespoon(s) balsamic vinegar

3 tablespoon(s) white wine

salt to taste

black pepper to taste

1/4 pound(s) proscuitto thinly sliced

1/4 pound(s) baby swiss cheese thinly sliced

1 whole(s) pork tenderloin approximately 1 pound

1 teaspoon(s) flour

1 sheet of puff pastry thawed

1 tablespoon(s) whole grain mustard

1 egg beaten

1 tablespoon(s) water

Directions:

1. Make Egg Wash
2. Whisk the egg and water in a small bowl and set aside.
3. Prepare Filling
4. Pre-heat skillet on medium high heat. Add olive oil. Add diced onions. Sauté for about 5-10 minutes until slightly tender. Add chopped apple. Add 1/2 tablespoon of DAK’s Original Spice. Also consider adding garlic powder if you prefer a more garlic flavor. Sauté for about 4 minutes. Add balsamic vinegar and white wine to deglaze the pan. Salt and pepper the filling to taste. Remove from heat and place in a bowl.
5. Prepare Pork Tenderloin
6. Preheat oven to 400 degree F
7. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise. You are creating two separate tenderloin pieces. Lay the tenderloin pieces next to each other head to tail, so when they are laid back together, the tenderloin is the same size at both ends.
8. Wrap the Pork Tenderloin
9. Lay out a 12 by 16 inch piece of parchment paper on the counter. Arrange the pieces of the prosciutto in the center. Be sure to overlap the pieces to create a solid layer. Sprinkle the prosciutto with some of DAK’s Original spice. Lay thinly sliced cheese on top of prosciutto. Top the prosciutto/cheese with a layer of parchment paper. Using a rolling pin, roll over the prosciutto/cheese to help the pieces stick to each other. Set the tenderloin pieces down the middle of the prosciutto. Spread the filling between the 2 pieces of tenderloin and push the pieces back together so the filling is held between the tenderloins. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose.
10. Lay out a 12 by 16 inch piece of parchment paper. Sprinkle with flour. Roll out the pastry to 12 by 14 inches. Spread the mustard thinly the over the pastry. Lay the tenderloin in the center of the pastry. Roll the tenderloin in the puff pastry. Pinch the ends of the pastry together to seal. Brush the edges of pastry with the egg wash to help seal. Turn the tenderloin over so the side of the tenderloin that has the seal is underneath. Brush the entire pastry with the egg wash.
11. Place the tenderloin on a parchment lined cooking sheet, be sure the seal is on the bottom. Bake for about 30 minutes or until the pork reaches internal temperature of 160 degrees F (I like my pork tenderloin more done, for more “pink” cook to 140 or 150 degrees).
12. Remove the tenderloin from the oven. Take the tenderloin off the baking sheet and place on a cooling rack. If you leave the tenderloin on the pan, the juices from the pork tenderloin will run out and make the pastry soggy.
13. Let rest for 10 minutes before slicing and serving. I like to use an electric knife in order to have extra thin slices.

By RecipeOfHealth.com