INGREDIENTS:
- 1 large pork tenderloin about 1 lb
- 1 finely chopped onion
- 2 minced garlic cloves
- 1 1/4 c finely chopped mushrooms
- handful of thyme
- 3 T creme fraiche
- 1 package of puff pastry rolled
- 1 beaten egg for eggwash
INSTRUCTIONS:
- Use a sharp knife to remove any silver skin from the pork. Either pan fry for 20 min or in the oven.
- Cool.
- Saute onion, garlic, mushrooms and thyme in a pan until softened. Cool about 30 min.
- Mix in the creme fraiche, salt and pepper.
- Trim the puff pastry to fit around the pork. Spread the mushroom mixture evenly.
- Place the pork tenderloin at one end and roll it carefully.
- Preheat oven to 375.
- Place on a baking tray with the seam side down.
- With a knife, slash through to provide air vents in the pastry. Brush with eggwash.
- Bake for 35 min.
- Cool slightly and slice.
Source: A Distinguished Palate
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