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Category: |
Category: |
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Pork |
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Ingredients: |
Ingredients: 2 Pork Tenderloins
Salt/Pepper
2 Tablespoons Olive Oil
3 Garlic Cloves (minced)
1 Package Frozen Pepperidge Farm Puff Pastry (move from freezer to refrigerator approx 8 hours prior)
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Directions: |
Directions:Season pork with salt and pepper. Heat large skillet; add oil and garlic. Add pork and brown all sides (5-7 minutes). Remove from skillet, cool pork.
Make the apple/mushroom mixture.
Preheat oven to 350º. Unfold 1 piece of pastry. Place the pastry on the greased cookie sheet and place one tenderloin on top of the pastry. Take 1 cup of the apple/mushroom mixture and place over top. Fold over pastry and seal, leaving an inch around all sides. Crimp all edges with a fork. You can use any excess pastry and cut shapes to place on top of pastry, sticking with damp fingers. The pork can be saran warped and refrigerated until ready to bake. remove at last minute and bake 20-25 minutes until meat is 170 degrees. |
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Mushroom/Apple Mixture |
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Ingredients: |
Ingredients: 3 Tablespoons Butter
1 Lb Mushrooms (cleaned and sliced)
3 Granny Smith Apples (peeled, cored, and sliced)
1/3 Cup Brown Sugar
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Directions: |
Directions:Melt butter in saute pan, add mushrooms. Toss in apples and brown sugar. Saute until sugar is melted and apples and mushrooms are tender (not mushy). Using slotted spoon, remove apples and mushrooms from pan and cool in a separate bowl. Save the liquid. |
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Marsala Sauce |
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Ingredients: |
Ingredients: 2 Envelopes Brown Sauce (French's or Publix's Brand)
1-3 Tablespoons Sour Cream (optional)
1 2/3 Cups Water
1/3 Cup Marsala Wine
Liquid from Apples/Mushroom Mixture
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Directions: |
Directions:Heat water and enough mushroom liquid to make sauce mix in pot over medium-high heat. Mix with whisk. When it begins to boil, add marsala and boil one minute. Turn to low. Whisk in sour cream and remaining apples and mushrooms. |
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This recipe for Pork Wellington with Mushrooms and Apples is from