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Tuesday, August 30 2011
Having a dinner party or looking for a special holiday recipe? This flavorful pork dish features pork tenderloin topped with a sweet and savory mixture of port-flavored fruit and onions all wrapped in golden puff pastry...it not only tastes great, but it makes a beautiful presentation too.

Prep Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 8
SEE MORE PEPPERIDGE FARM PUFF PASTRY RECIPES
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg1 tbsp. water 1 tbsp. vegetable oil 1 large onion , chopped (about 1 cup) 1 bag (7 ounces) dried mixed fruit , coarsely chopped (about 1 1/2 cups) 1/4 cup port wine 2 (1 pound each) pork tenderloins1/3 cup all-purpose flour
Directions
1 Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
2 Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Remove the skillet from the heat. Let cool to room temperature.
3 Coat the pork with the flour.
4 Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 2 (14 x 7-inch) rectangles. Spread half the onion mixture lengthwise down the center of each rectangle. Top each with 1 pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the pork and press to seal. Place the wrapped pork seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
5 Bake for 30 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
6 Serving Suggestion: Serve with sauteed broccoli florets and red pepper strips. For dessert serve apple slices sauteed in butter with cinnamon and almonds. (Optional: add a splash of apple brandy.)
 
Posted by: Send a Meal AT 01:44 am   |  Permalink   |  Email