PORK TENDERLOIN IN PUFF PASTRY WITH ORANGE BALSAMIC SAUCE Recipe
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Category: |
Category: |
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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
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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 375°F. oven until pastry is golden brown and internal temperature of pork registers 155°F., 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 |
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Number Of
Servings: |
Number Of
Servings:6 |
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