Tenderloin en Croute

One of my "Elegant Company Favorites" is Pork Tenderloin en Croute, Tenderloin with a puff pastry crust.  This might sound very intimidating, but actually, this is so easy with a little preparation.  

The first thing is to prepare the Duxelles, (just the "fancy" name for Sauteed Mushrooms).  Sounds exotic..but so easy and so good.   These can be prepared a couple of days before hand and stored  in your refrigerator.   I use this recipe for chicken and it is outstanding with salmon fillets in the pastry crust.  

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Duxelles

1/2 cup butter
2 tablespoon onion, minced
2  shallots, minced
1 pound mushrooms, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup Madeira wine

Melt the butter in large skillet.  Add onions and shallots and cook briefly over medium high heat.  Add mushrooms and continue to saute, stirring frequently until all of the liquid that is released from the mushrooms has evaporated, about 20 minutes.  Once the mushrooms are darkened and dry, add the salt, pepper, and Madeira.  Continue to cook until the liquid has evaporated and the mixture is thick again, about five or six minutes more.   Adjust the seasonings.

Note:  For a quick and delectable hors d'oeuvre, spoon Duxelles into a bowl and surround with Melba Toast or other fine cracker.

Duxelles will keep refrigerated up to two weeks or frozen for three months.  Before using, reheat in micro to soften.


** Exported from Now You're Cooking! v5.86 **  

AND NOW ON TO THE PORK TENDERLOIN

Season a pork tenderloin, about 24 ounces, on all sides with salt  and pepper. Heat  a couple of tablespoons of  canola oil in a skillet large enough to hold the tenderloin, over medium-high heat. Add the tenderloin and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently, until the meat reaches an internal temperature of 110 degrees F, 16 to 18 minutes. Remove from the pan and cool for about 10 minutes.

After cooling the tenderloin, I placed it on a sheet of Pepperidge Farms Puff Pastry available in the freezer section...usually near the frozen pie shells.   Let the sheet of pastry thaw on the counter for about an hour.   Handle with floured hands since the dough can become a little sticky.   Flour your board and rolling pin well and roll out to blend the fold seams in the pastry sheet.   You will have to do a little guessing at this point to be sure the pastry sheet it large enough to encase the entire loin. Generously top with the prepared Duxelles. 

Enclose the Duxelle covered pork loin with the pastry and seal edges with an egg wash.   Save your scraps and use for decorations.   I cut my scraps into little heart shapes...then finish the entire outside with egg wash which will make a beautiful glaze while baking.  


In a 400F preheated oven, bake for 10 minutes, then rotate pan to ensure even browning.  Bake until golden brown and an instant read thermometer reaches 140 degrees F, 10 to 12 minutes. Remove from the oven and let rest for 5 minutes before serving.

I have placed the pastry on a buttered piece of parchment paper.   It will be essential to have a non stick surface for easy removal from the baking sheet.   You don't want it sticking and destroy your efforts if you can't get it off the pan!!  

After the five minute resting period, the roast will be ready for slicing.   I featured this dinner with mashed sweet potatoes and sweet peas.   

To accompany this plate, I served a mesculin salad with glazed pecans and  dressed with a poppy seed dressing.   Seems to be just the right salad for this Elegant Entree!  

Bon Appetit!