Recipe by Corilayn
This recipe is easy and fast to prepare...just dont tell anyone, they'll think you spent all day on it. Variations of ingredients are endless! I made this last night for the first time and it was a definate hit. I'll be trying different variations and will post the ones that are outstanding.
- 2 pork tenderloin, about a pound each
- 1 (397 g) package puff pastry, thawed
- 1 apple, diced (I used a golden delicious)
- 1 large onion, diced
- 1 (50 g) packageof poultry herbs, fresh (the pkg found with the other fresh herbs, dried herbs of your choice can be used)
- 1 (190 g) package Stove Top stuffing mix
- 5 garlic cloves, finely minced (we love garlic in this house)
- 1 cup garlic havarti cheese, grated (optional)
- 2 tablespoons butter
- 1 egg, beaten
- 1 teaspoon water
- salt and pepper
Directions See How It's Made
- I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
- Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
- Finely chop the package of herbs, add as much or as little as you prefer.
- Add to the cooling apple mixture.
- Prepare the stuffing according to the box and let cool.
- Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
- Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
- Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
- Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
- Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
- Brush with a beaten egg with water all over the top and sides.
- Place seam side down on a baking sheet.
- Bake at 375 for 30-40 mins, or until golden brown.
- Let cool for 10 mins and serve, ENJOY.
- Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.