Recipe by Lois M
This is an elegant, and fairly easy recipe, great change and less expensive than Beef Wellington, and when done individually, very easy to serve, and looks great on the plate!
Top Review by Princess Flowerbreath
I was looking for a good recipie for company and made this last week as a trial run....."do you have any more?" was the resounding sound around the table. Will be making again, but may add nothing more than jarred pork gravy on the side, as the great flovour of this will definatley compensate for any jarred sauce that you may use. For ecxperiimentation for company, I also made these earlier in the day, and then jusp put Saran Wrap over the pieces....Jouldn't be earier than to throw them in the oven at the last minute....THANK YOU>>>>
- 1 -2 lb lean pork tenderloin, cut into 6 equal portions
- 1⁄4 cup butter
- 8 cloves garlic
- 1 teaspoon marjoram
- 1 (1 lb) package frozen puff pastry
- 1⁄2 lb mushroom
- 1⁄4 cup pate (optional)
- 1 beaten egg
Directions See How It's Made
- Saute garlic in butter until soft, add marjoram and meat, continue to saute until meat is browned on all sides.
- Remove meat and set aside.
- Add sliced mushrooms to the pan, and saute until tender.
- Roll out the puff pastry, cut to size, spread thinly with pate (if using) place meat in the centre.
- Scoop mushrooms on the meat, fold pastry around and seal with egg.
- Turn seam side down and place on sheet pan, brush with egg.
- and bake at 375 for 30- 40 minute.