Pork Tenderloin En Croute
Impress your guests with pork tenderloin wrapped in a sausage filling and a delicate pastry crust.
- Preheat oven to 375°.
- In a large skillet, cook sausage, breaking it apart as it cooks, until no pink remains.
- Meanwhile, finely chop onion, mushrooms, garlic and parsley in a food processor.
- Add onion mixture and white wine to sausage. Cook over medium-high heat until vegetables are soft and liquid has evaporated. Reduce heat and stir in cream cheese until completely melted. Season to taste with salt and pepper. Refrigerate mixture for 1 hour.
- Coat 2 baking sheets with cooking spray. Unroll pie crusts and place one on each baking sheet. Refrigerate until ready to assemble the pork.
- Heat oil in a large skillet over high heat. Season pork with salt and pepper to taste. Sear meat on each side until brown, about 1-2 minutes.
- In a small saucepan over medium-high heat, add butter and garlic. Cook for 2-3 minutes until butter is melted and garlic is fragrant. Reserve garlic butter.
- To assemble: Place half of the sausage mixture in a line down the center of each pie crust. Place pork tenderloin on top. Roll the pie crust around the pork and pinch to seal, forming a log shape. Gently roll the assembled logs until the seams are facing down, tuck in the ends of the crust.
- Brush pie crusts evenly with garlic butter. Cut several slits in each crust.
- Bake for 30 minutes or until pork reaches desired doneness, 145° for medium. Let pork rest, covered with foil, for 15-20 minutes before slicing at your holiday table. Garnish generously with parsley.
Recipe Courtesy of Chef Kates,
ALDI Test Kitchen