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Pork En Croute

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Ingredients
  Frozen puff pastry 8 Ounce
  Canned mushrooms 4 Ounce
  Liver sausage 1⁄2 Cup (8 tbs)
  Chopped parsley 3 Tablespoon
  Pork tenderloin 12 Ounce (1 Piece)
  Oil 4 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Beaten egg 1 (To Glaze)
  Parsley 1 Tablespoon
  Tomato wedges 4
Directions

Thaw the pastry and roll out thinly to a rectangle.
Cut off 2 or 3 small strips.
Drain and slice the mushrooms.
Mix with the liver sausage and spread over the pastry.
Sprinkle over the parsley.
Trim the pork tenderloin and brown on all sides in the heated oil.
Season with salt and pepper.
Cool.
Place the pork tenderloin in the center of the pastry and bring up the pastry to make a neat package, sealing the joins well.
Decorate with the pastry strips and brush with beaten egg.
Bake in a moderately hot oven (400° F) for 20-25 minutes.
To serve, cut in slices.
Garnish with parsley, and tomato wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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