Pork Tenderloin en Croute

*Pork Tenderloin en Croute
-Trim your pork tenderloin of all the silver skin and large fat pieces.
-Season liberally with salt and pepper and rub with a bit of extra virgin olive oil.
-In a very hot skillet with some more olive oil, sear the pork on all sides until golden brown, less than 1 minute per side.
-Remove the pork and allow to cool.
-Roll out 1 standard size pie dough disk, store bought or HOMEMADE.
-Carefully place the rolled out circle of dough on a foil-covered cookie sheet.
-Slather the center of the dough with some dijon mustard, and then apricot jam*.
-Place your cooled, seared pork tenderloin in the center of the dough.
-Slather the pork with more dijon and jam.
-Place a couple of slices of gruyere or swiss cheese over the slathered pork.
-Wrap the rest of the dough around the tenderloin, making a good seal.
-Brush the top of the dough with an egg wash.
-Place in a preheated 375 oven for 45 minutes, or until the crust is golden brown, (you may need to check in on it after 30min, just to be safe. And there’s a good possibility that some of the jam, etc. will ooze out of the crust and burn, that’s why you’re lining the cookie sheet in foil.)
-Allow to cool for about 10 minutes before slicing.
-(*a wonderful substitute for the apricot jam is cranberry sauce)

I served ours tonight with roasted, then pureed butternut squash and pumpkin, and creamed spinach and mushrooms. It was a great meal! By using these TIPS, the total cost of the 4 serving dinner tonight was $11.