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Pork Tenderloin Askenchuck

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Ingredients
  Puff pastry 1⁄2
  Pork tenderloin 460 Gram (4 Pieces, 115 Gram Each)
  Butter 30 Milliliter
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
35 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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