"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

PORK TENDERLOIN IN PUFF PASTRY WITH ORANGE BALSAMIC SAUCE Recipe

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This recipe for PORK TENDERLOIN IN PUFF PASTRY WITH ORANGE BALSAMIC SAUCE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin (about 1 1/2 pounds), trimmed
1 tablespoon brown sugar
2 tablespoons brandy
1/2 sprig fresh rosemary, stemmed and chopped
1/4 teaspoon ground black pepper
2 tablespoons butter (divided)
1 package (6 ounces) fresh spinach, rinsed and stems removed
1 clove garlic, minced
1 sheet (1/2 of 17.25 ounce box) frozen puff pastry, thawed according to package directions
1 egg yolk, beaten with 1 teaspoon water

ORANGE BALSAMIC SAUCE:
10 tablespoons butter (divided)
1/2 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
Grated peel and juice of 1 orange
1/2 sprig fresh rosemary, stemmed and chopped
1 1/2 tablespoons whipping cream
1 teaspoon cracked black pepper
Salt and pepper to taste

Directions:
Directions:
Place tenderloin in glass baking dish. In small bowl, combine brown sugar, brandy, rosemary, and pepper. Rub over pork. Cover and marinate in refrigerator overnight. In large skillet over medium-high heat, melt 1 tablespoon of the butter. Add spinach and garlic; cook until limp. Strain spinach; set aside. Remove tenderloin from marinade; discard marinade. In same skillet over medium- high heat, cook pork in remaining 1 tablespoon butter until browned on all sides, about 10 minutes; set aside to cool slightly. Reserve browned bits in skillet to make sauce. Place puff pastry on lightly floured work surface. Roll dough lengthwise until it is 2 inches longer than tenderloin. Place cooked spinach down center of pastry in 2-inch strip. Place pork on top of spinach. Fold ends of pastry over pork; tightly roll to completely enclose pork, pinching edges to seal. Place seam-side down on parchment-lined shallow baking sheet with sides. Use extra pastry to make decorative pattern on top of pastry, if desired. Brush with egg yolk. Refrigerate for 30 minutes to 1 hour. Bake in 375F. oven until pastry is golden brown and internal temperature of pork registers 155F., about 23 to 25 minutes. Let stand 5 minutes before cutting into 6 slices. Serve immediately with sauce.

ORANGE BALSAMIC SAUCE:
In same skillet used to brown pork, melt 1 tablespoon of the butter over medium-high heat. Add onion and garlic. Cook until onion is tender, about 3 to 4 minutes. Add brown sugar; cook 1 minute. Add vinegar, orange peel and juice, and rosemary. Cook stirring occasionally until liquid is reduced by about one-half. Strain into small saucepan. Add cream and pepper. Place over low heat and whisk in remaining butter, 1 tablespoon at a time. Season to taste with salt and pepper. Serve immediately. Makes 1/2 cup

Number Of Servings:
Number Of Servings:
6

 

 

 

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