Savory Puff Pastry Wrapped Pork Tenderloin Recipes

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:

• Cook's Note: There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin (can't really buy any less) and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad!
• For the marinade: In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.
• When ready to cook, preheat the oven to 350 degrees F.
• Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes.
• While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature.
• When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry.
• For the puffs: Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper.
• Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.
• Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes. Serve immediately.

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:

• 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°).