Pork En Croute
|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)|
|White pepper||1⁄2 Teaspoon|
|Beaten egg||1 (To Glaze)|
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.
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.