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My review
Pepperidge Farm® Stuffed Pork Tenderloins en Croute
Campbell's Kitchen
"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."
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Ingredients
1 h 40 m servings 343 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Coat the pork with the flour.
- 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.
- 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.)
Nutrition Facts
Per Serving: 343 calories; 13.4 g fat; 32.3 g carbohydrates; 21.9 g protein; 72 mg cholesterol; 203 mg sodium. Full nutrition
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
11/15/2008
This was delicious - and so easy to make. My guests were so impressed by my cooking skills!
Most helpful critical review
2/19/2009
Thought this sounded good, but it tasted strange and was inedible.
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11/15/2008
This was delicious - and so easy to make. My guests were so impressed by my cooking skills!
2/19/2013
Fantastic, I suggest seasoning the pork and slicing it in half and stuffing the fruit in the center. Great recipe, looks fancy too!
3/10/2012
This is an awesome and easy recipe and was very delicious. The only change I made was using red wine instead of port as I didn't have any on hand. I also used more wine than the recipe called ...
3/27/2012
I found this recipe by accident but I saved it because it was both easy to follow and my family loved it. The only variation I made was to add Bernaise sauce upon plating the food. If you are ...