Pepperidge Farm® Stuffed Pork Tenderloins en Croute

Name: Pepperidge Farm® Stuffed Pork Tenderloins en Croute
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 198 grams dried mixed fruit, coarsely chopped; 1 egg; 79 milliliters all-purpose flour; 1 large onion, chopped; 907 grams pork tenderloins; 59 milliliters port wine; 1 sheet Pepperidge Farm® Puff Pastry; 1 Tbsp vegetable oil; 1 Tbsp water

Pepperidge Farm® Stuffed Pork Tenderloins en Croute might be just the main course you are searching for. Watching your figure? This dairy free recipe has 444 calories, 27g of protein, and 18g of fat per serving. This recipe serves 8. Not A mixture of fruit, water, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

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.

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Water

Egg

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Baking Paper

Baking Sheet

Bowl

Oven

Heat the oil in a 10-inch skillet over medium heat.

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Cooking Oil

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Frying Pan

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.

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Fruit

Onion

Wine

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Frying Pan

Let cool completely.

Coat the pork with the flour.

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All Purpose Flour

Pork

Unfold the pastry sheet on a lightly floured surface.

Roll the pastry sheet into a 14-inch square.

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Roll

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.

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Pork Tenderloin

Spread

Onion

Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling and press the edges together to seal.

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Egg

Place seam-side down on the baking sheet. Tuck the ends the pastry rolls under.

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Roll

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Baking Sheet

Brush the pastry rolls with the egg mixture.

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Roll

Egg

Bake for 30 minutes or until the pastry is golden.

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Oven

Remove the pastry rolls from the baking sheet and let cool for 10 minutes. Slice and serve warm.

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Roll

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Baking Sheet

Equipment

Ingredients

Servings:

198grams

dried mixed fruit, coarsely chopped 1

egg 79milliliters

all-purpose flour 1large

onion, chopped 907grams

pork tenderloins 59milliliters

port wine 1sheet

Pepperidge Farm® Puff Pastry 1Tbsp

vegetable oil 1Tbsp

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Bodega DiamAndes Uco Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.