Pastry Encrusted Pork Tenderloin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Pork
  • 2
    tablespoons vegetable oil
  • 2
    slices bacon, chopped
  • 3
    leeks, white part only, chopped
  • 1
    tablespoon Dijon mustard
  • 14
    cup whipping cream
  • 12
    teaspoon dried thyme
  • 10
    ounces frozen puff pastry (1/2 package, I am guessing at the weight)
  • 1
    egg, beaten
  • 12
    ounces pork tenderloin
  • Sauce
  • 12
    cup peach juice (Substitute white wine if this ingredient is not available)
  • 1
    cup chicken stock
  • 1
    tablespoon soy sauce
  • 12
    cup whipping cream
Advertisement

DIRECTIONS

  • To make the pork, preheat the oven to 425 degrees F.
  • Heat the oil in a skillet over medium-high heat and add the bacon and leeks.
  • Saute for 3 minutes.
  • Stir in the mustard, cream and thyme.
  • Bring to a boil until the mixture is thick, about 1 minute.
  • Take the puff pastry and roll into a 10" x 12" rectangle.
  • Spread the leek mixture over it, leaving a 1" border on all sides.
  • Brush all the exposed pastry border with beaten egg.
  • Place the pork on the upper third of the pastry, tucking any thin ends under.
  • Season the pork with pepper.
  • Bring the short ends of the pastry over the end of the pork, then roll the pork in the pastry until fully enclosed, cutting off any excess pastry.
  • Place seam side down on a cookie sheet and prick the top.
  • Brush with egg.
  • Bake for 20 to 25 minutes, until golden brown.
  • To make the sauce, mix the juice and chicken stock in a saucepan and bring to a boil, reducing to 1 cup.
  • Stir in the soy sauce and cream, bring to a boil and reduce until slightly thickened.
  • Slice the pork and drizzle with the sauce.
Advertisement