Savory Puff Pastry Wrapped Pork Tenderloin

Recipe by Corilayn
READY IN: 1hr
SERVES: 6-8

INGREDIENTS

Nutrition
  • 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) package of 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
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DIRECTIONS

  • 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.
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