Porktenderloininpuffpastry Recipes

Steps:

• Trim off fat and wipe meat well. Thaw the puff pastry and roll out one sheet to make a 12-inch square.
• Spread with 2 tablespoons of mustard. Put meat on one end of pastry and sprinkle with tarragon. Roll pastry around meat, tucking in ends.
• Place on ungreased baking sheet and bake in moderate oven at 350°F for 1 hour. Slice and serve hot or chill, slice and serve cold.

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

Steps:

• In medium skillet, melt butter over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add apple, salt, and pepper; cook and stir until ingredients are tender. Add thyme and wine; cook and stir until liquid evaporates. Set aside. Unroll pastry and roll on lightly floured surface to a 13-1/2" square. Cut into two rectangles. Spread half of the onion mixture down the center of each rectangle and top with the tenderloin. Brush edges with the egg wash and bring together; press to seal. Place bundles seam side down on Silpat lined cookie sheet with sides. Brush with remaining egg wash. Bake for 30-35 minutes or until pastry is golden brown and meat thermometer inserted into pork reads 150 degrees F. Let stand for 10-15 minutes, then slice and serve.

Steps:

• To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using.
• Season the pork tenderloins with the Essence.
• Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes.
• Preheat the oven to 400 degrees F.
• Line a large baking sheet with aluminum foil and lightly grease. Set aside.
• On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard.
• Pack the cooled mushroom mixture around the pork tenderloins. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Make a small slit in the top of the pastry for steam to vent.
• Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140 degrees F, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minute before serving.
• Slice the pork tenderloin and serve with the Haricots Verts.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a saute pan, melt the butter. Add the garlic and shallots and saute until the shallots begin to soften. Add the haricot vert, lemon juice and zest and cook until crisp-tender - about 3 minutes. Add the marjoram and season, to taste, with salt and pepper.

Steps:

• Place 3 oz. Curly's Sauceless Pulled Pork in center of each puff pastry. Lay 2 peach slices over pork.
• Top with 2 oz. Mozzarella. Fold puff pastry corner to corner, brushing beaten egg between pastry. Use a fork to crimp the edges. Brush top with the egg. Bake on cookie sheet or baking stone at 400 degrees F for 16 minutes.
• For extra flavor, toss pork with 1/2 cup barbecue sauce!

Steps:

• Take the pork tenderloin and cut it in half crosswise. Each piece should be about 8 ounces. Season with salt, pepper, cumin, paprika and Szechwan pepper. Heat 2 tablespoons of lard in a saute pan. Sear the pork tenderloins in the hot lard, browning all sides. Place pork on a plate and let cool. In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary. Cook until the mushrooms are brown and all the moisture is gone. Season with salt, pepper and Creole mustard. Let cool. Melt unsalted butter. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Cut the buttered phyllo stack in half lengthwise. Place four tablespoons of mushroom mix on phyllo dough, spread into a layer. Turn the dough so it looks like a diamond. Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo. Fold the nearest corner of phyllo over the loin, and then bring up the corners on the sides of the loin, towards the center of the loin. Roll the loin away, wrapping up the whole loin. Roast in a preheated 450-degree oven for 18 to 20 minutes.

Steps:

• In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet. Transfer steaks to wire rack; refrigerate for 1 hour. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper., On a lightly floured surface, roll pastry into a 13-in. square. Cut into 4 squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry., Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 1 hour or overnight., Bake, uncovered, at 400° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
• Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
• Finely chop the package of herbs, add as much or as little as you prefer.
• Add to the cooling apple mixture.
• Prepare the stuffing according to the box and let cool.
• Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
• Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
• Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
• Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
• Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
• Brush with a beaten egg with water all over the top and sides.
• Place seam side down on a baking sheet.
• Bake at 375 for 30-40 mins, or until golden brown.
• Let cool for 10 mins and serve, ENJOY.
• Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Steps:

• Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.
• Tightly wrap in pancetta slices, tie with a string if necessary. Place on a baking sheet coated with olive oil. Bake in the oven for 20 - 30 minutes at 200°C.
• When done, cool down and remove pancetta slices.
• In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.
• Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin. Place the cooled tenderloin along the longer edge of the dough.
• Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal. Cut the remaining pastry into strips and decorate the roll, if you wish.
• Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll. Bake in oven for 20 minutes at 200°C.
• Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.

Steps:

• Marinate the pork: Toss the pork tenderloins with the remaining ingredients except the salt in a bowl, and rub well to coat thoroughly. Cover in a air tight bowl and refrigerate 24 to 48 hours.
• When you are ready to bake, rub the pork tenderloins with the salt.
• To bake: Preheat the oven to 400 degrees (preferably set on convection bake).
• Roll each tenderloin tightly in the puff pastry and seal the edges of the pastry to enclose completely (excess pastry should be trimmed). If you like, wrap the tenderloins first in Pancetta.
• Brush the puff pastry with the beaten egg and place, seam side down, on a parchment paper-lined baking sheet.
• Roast the pork in the preheated oven for 30 minutes, or until the crust is golden-brown and the pork registers 170 degrees.
• Remove to a board and let rest 10 minutes. Cut into medallions and serve with mustard.