Pepperidge Farm® Stuffed Pork Tenderloins en Croute

Pepperidge Farm® Stuffed Pork Tenderloins en Croute

6

"This beautiful and flavorful pork dish features pork tenderloin topped with a sweet and savory mixture of port-flavored fruit and onions wrapped in golden Pepperidge Farm® Puff Pastry."

Ingredients

1 h 40 m {{adjustedServings}} servings 343 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water in a small bowl with a fork.
  2. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Let cool completely.
  3. Coat the pork with the flour.
  4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 2 (14x7-inch) rectangles. Spread half of the onion mixture lengthwise on each rectangle. Top each with a pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling and press the edges together to seal. Place seam-side down on the baking sheet. Tuck the ends the pastry rolls under. Brush the pastry rolls with the egg mixture.
  5. Bake for 30 minutes or until the pastry is golden. Remove the pastry rolls from the baking sheet and let cool for 10 minutes. Slice and serve warm.

Footnotes

  • Serving Suggestion: Serve with sauteed broccoli florets and red pepper strips. For dessert serve sauteed apple slices in butter with cinnamon and almonds. (Optional: add a splash of apple brandy.)
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Reviews

6
  1. 7 Ratings

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This was delicious - and so easy to make. My guests were so impressed by my cooking skills!

Thought this sounded good, but it tasted strange and was inedible.

Fantastic, I suggest seasoning the pork and slicing it in half and stuffing the fruit in the center. Great recipe, looks fancy too!