Pork Tenderloin Askenchuck
|Pork tenderloin||460 Gram (4 Pieces, 115 Gram Each)|
|Thinly sliced mushrooms||250 Milliliter|
|Cooked crayfish tails||250 Milliliter|
|Camembert cheese||170 Gram|
|Bing cherries||310 Milliliter, pitted (Use Either Fresh Or Tinned)|
|Cherry brandy||60 Milliliter|
|Apple juice/Cherry liquid||45 Milliliter|
|Lemon juice||15 Milliliter|
|Granulated sugar||30 Milliliter|
Roll the pastry into 1/4" (6 mm) thick square.
Cut into 4 even pieces.
Trim the tenderloin of any fat and blue skin.
Heat half the butter in a skillet and sear the pork.
Add the remaining butter and mushrooms; saute until all liquid has evaporated.
Layer the pork, mushrooms, crayfish tails and cheese onto the puff pastry.
Roll and fold to encase the filling.
Pinch the edges to seal in filling.
Bake in a preheated 375°F (190°C) oven for 35-40 minutes or until golden brown.
While pork bakes, heat the cherries in the cherry brandy over low heat until very tender.
Add the cherry juice, lemon juice and sugar.
Simmer until thick.
Place pork on serving plates and cover with sauce.