Food + Wine

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.







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  • Reply Chef E October 27, 2010 at 2:17 am

    This looks great and tasty- I have some squash I need to cook.

  • Reply Everyday Champagne October 27, 2010 at 12:20 pm

    Thanks E!

  • Reply Tinky October 28, 2010 at 8:45 pm

    I LOVE pork tenderloin so I find this very, very appealing. Thanks! Wish I could watch the YouTube thing; it will have to wait until I'm in the land of high spee…….

  • Reply Everyday Champagne November 2, 2010 at 8:30 pm

    Sorry you're not able to watch the video, it was showing you how to save the rest of your tomato paste after opening the can…just squish it down into the bottom of a zip bag and freeze it, then when you need some, simply slice off a piece of your tomato paste 'log' and use it. No need to buy the expensive stuff in the tube.

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