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Pork Tenderloin En Croute-Recipe/Day #148 Recipe

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This recipe for Pork Tenderloin En Croute-Recipe/Day #148 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Box package of Pepperidge Farm pastry sheets*
Package of pork tenderloin (usually they come two to a package) **
1 lb. ground pork (see ** note below)
2 tablespoons flour
2 eggs (1 for the mixture and 1 for brushing on the pastry before baking)
1 ½ teaspoons salt (or 1 tsp. salt + 1 tsp. Knorr Swiss chicken or beef bouillon granules – recommended)
Fresh ground pepper (to taste)
Grating of nutmeg (ground spice is fine, unless you prefer to grate it fresh)
2 garlic cloves (or the minced stuff in the jar)
1 shallot onion finely diced (see *** note below)
1/3 cup cream (whipping or heavy is nice – you can also use Half n Half if you wish)
½ lb. fresh mushrooms finely diced
Directions:
Directions:
Season and brown the ground pork tenderloin. Mix together the other ingredients. Roll out one (or two)
sheets of the pastry. Smooth half of the ground pork mixture in the center of the pastry. Lay the pork tenderloin on top, and smooth the rest of the ground pork mixture on and around the tenderloin. Fold the pastry around the meat mixture and seal with egg. Brush the pastry with the remainder of the egg. Bake at 375 degrees for an hour. Can be served hot or cold, or room temperature.
Very nice if served with salad; and chutney on the side makes it perfect.

*Found in the freezer section, near desserts.
**These usually come two to a package. You can ask the butcher to open the package and grind one of them into ground pork, or purchase the ground pork separately.
***Do not use the long, green shallot onions – use the shallot onion that is shaped almost like a garlic bulb, and is about half the size of a regular onion. Dice the whole onion as finely as you can.

 

 

 

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