Pork Tenderloin in Puff Pastry

Submitted by southern chef in lo

"This is such an easy meal and my family really enjoys it. It's great for dinner guests too. I included the thawing of the pastry in the preparation time."

 

• Ready In: 1hr 30mins
• Ingredients: 4
• Serves: 6

ingredients

• 340.19 g pork tenderloin, whole
• Dijon mustard
• 490.44 g package frozen puff pastry
• 1.23 ml tarragon, crushed

directions

1. Trim off fat and wipe meat well. Thaw the puff pastry and roll out one sheet to make a 12-inch square.
2. Spread with 2 tablespoons of mustard. Put meat on one end of pastry and sprinkle with tarragon. Roll pastry around meat, tucking in ends.
3. Place on ungreased baking sheet and bake in moderate oven at 350°F for 1 hour. Slice and serve hot or chill, slice and serve cold.

Reviews

[cboland]

I found that the bottom got soggy, but the taste was nice.

 

[SkinnyMinnie]

I made this last night for dinner, and all I can say is yummmmy!! Even pleased the picky eaters of this house, lol. This is a keeper! Thank you motherof5 :)

 

[Bitsie]

Very nice. The meat was moist & tender. Made a impressive weeknight dinner. Hubby thought I had slaved away all day. Made as directed. So easy! Only needed eating.

 

[jilkat25]

Wow! How easy is this!! As soon as the tederloin and puff pastry thaw I'm ready to make a meal my family will think I spent hours on! I also have a package of cornmeal based filo dough. Might try something similar with it nexty week!