Pork Tenderloin in Pastry Recipe

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We all like the mixture of sweet and savory. And who doesn't like cranberries and pork, unless you don't like pork or cranberries. Well this is one of my favorite pork creations. For all of you that live in the Southwest try Jalapeno mint jelly instead of apple jelly.

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Servings: 4
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Ingredients

Cost per serving $3.78 view details

Directions

  1. Dough:
  2. Mix the flour in a large bowl with the salt, then incorporate the water, vinegar, and egg yolks and work with your hands until the dough forms a smooth ball. Let sit for 30 minutes covered with plastic wrap.
  3. Roll the dough into a 10x15 inch rectangle. With a rubber spatula spread 1/3 cup of the butter over the dough. With the aid of a knife, fold one side over the top, then fold over the other side, business-letter fashion. Wrap again in plastic wrap and refrigerate for 15 minutes. Repeat, using another 1/3 cup of the lard, refrigerate 15 minutes more, and repeat a third time, leaving the dough refrigerated this time for 1 hour. The dough is better still if refrigerated overnight.
  4. Tenderloin:
  5. Apply salt and pepper over tenderloin.
  6. Place in an ungreased hot oven-proof skillet in order to sear.
  7. Sear evenly and place in 350 degree oven for 20 minutes.
  8. Remove from oven, allow to rest for 30 minutes, and place in refrigerator to completely cool.
  9. While meat is cooling on a floured surface roll out pastry dough to approximately 1/8 – 1/4 inch thick.
  10. Trim dough to a 7” x 10” rectangle. Place in refrigerator.
  11. Chiffonade Sage and chop Thyme.
  12. Coarse chop cranberries and mix thoroughly with breadcrumbs and herbs.
  13. Remove tenderloin from refrigerator, and spread apple jelly all over.
  14. Remove pastry from refrigerator.
  15. Brush interior of pastry with egg, and sprinkle with cranberry-herb mixture; allowing 1/2 inch from edge.
  16. Place tenderloin on one side and roll away from you.
  17. Brush edge with egg in order to create a seal.
  18. Place on cookie sheet that has been greased seal side down. Brush top and sides with remaining egg.
  19. Make 4 diagonal slits (all the way through pastry) to allow for venting.
  20. Bake at 350 degrees until pastry is golden brown and internal temperature is 137-150 degrees.
  21. Slice on the bias and serve hot with favorite side items.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 506g
Recipe makes 4 servings
Calories 1231  
Calories from Fat 505 41%
Total Fat 57.34g 72%
Saturated Fat 32.51g 130%
Trans Fat 0.04g  
Cholesterol 322mg 107%
Sodium 2078mg 87%
Potassium 1183mg 34%
Total Carbs 118.33g 32%
Dietary Fiber 8.3g 28%
Sugars 22.07g 15%
Protein 61.37g 98%
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Comments

  • Shalina Silva
    January 28, 2013
    Is this kind of like the beef wellington, right? Only it is pork. i would like to try this as well. I have not tried to make the wellington but I will.

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