Pork Tenderloin in Puff Pastry

Submitted by SB61287

"Saw the chef make this on our local morning show. Look forward to making it tonight."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6-8

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.