This is one that Lorijean shared with us. Home Cookin Chapter: Recipes From Thibeault's Table Pork Tenderloin En Croute ========================== Posted by LoriJean44 (My Page) on Mon, Jul 4, 05 at 20:22 Pork Tenderloin En Croute Makes 4 servings 1-1/2 teaspoons unsalted butter 1 pork tenderloin (about 1-1/2 pounds) 1 tablesoon Creole seasoning 3 tablespoons vegetable oil 1 sheet frozen puff pastry (one-half 17-1/4-ounce package, thawed) All-purpose flour, for dusting 1/4 cup Creole mustard or other spicy whole-grain mustard 1 recipe Mushroom Stuffing (recipe follows) 1 large egg, beaten with 2 teaspoons water, for egg wash 1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and grease the center with the butter. 2. Season the pork tenderloin on all sides with the Creole seasoning. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the tenderloin, reduce the heat to medium, and brown evenly on all sides. Then cook, turning frequently, until the meat reaches an internal temperature of 110 F., 16 - 18 minutes. Remove from the pan and let cool for 10 minutes. 3. On a lightly floured work surface, roll out the pastry to a 12- x 18-inch rectangle. If necessary, turn the dough so a long side is facing you. 4. Coat the tenderloin evenly on all sides with the mustard. Pack the mushroom stuffing mixture onto the top and sides of the pork tenderloin. Place the coated meat across the bottom third of the pastry. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently lift the remaining pastry over the meat to completely enclose it, and press gently to seal the seams. With a small knife, cut away the excess pastry to make an even border. Crimp the pastry edges with a fork dipped in flour. 5. Carefully transfer the tenderloin to the prepared baking sheet. Brush the top and sides of the pastry evenly with egg wash. With a small knife, make a decorative crosshatch pattern across the top, being careful not to cut through the pastry. 6. Bake for 10 minutes, then turn the baking sheet around. Bake until golden brown and an instant-read thermometer inserted in the center reads 150 F., 10 - 12 minutes. Remove from the oven and let rest for 5 minutes before serving. Mushroom Stuffing Makes about 3 cups; 4 servings 2 tablespoons olive oil 1/4 cup minced shallots 1 tablespoon minced garlic 2 pounds mixed mushrooms, such as button, shiitake, wood ear, and chanterelle, stems trimmed (removed if using shiitakes), wiped clean and coarsley chopped 1-1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine dry bread crumbs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1. Heat the oil in a large heavy skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper and cook, stirring, until the mushrooms are wilted and beginning to brown, 5 - 7 minutes. Deglaze the pan with the wine, stirring to loosen any browned bits in the bottom of the pan, and cook until almost all the liquid has evaporated, 5 - 8 minutes. Remove from the heat. 2. Transfer the mushrooms to a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano and process to a thick paste. Transfer to a bowl, cover, and set aside until ready to use.

Very ambitious for not feeling well. : ( I've been doing 'packets' prepped early morning and all ready to put on the grill later. (i caved and set the ac on 82 but still hot trying to get some yard work done) I've been avoiding the grocery and using what i have on hand as well. I bet the cast iron water bath would work fine. I'm always putting mine on the grill for this and that...keeping bbq sauce warm... Last weekend i used a vintage enameled pie tin, two big bits of foil pressed in, then parchment, then a dry rubbed hunk of pork tip scored with x's, wrapped it all up and grilled to braze in its own juices, then slid it out onto the tin with its juices for final browning. (the enameled tin was black, oops, but a soaking overnight with baking soda and a blurb of bleach and it was cleaner than i have seen it in years) I have to do similar 'packets' for veggies...a layer of thin sliced potato, sweet potato, onion, herbs and any garden veggies on top like baby carrots, even greens like collards sliced thin. -i have to get crafty at the mountain cabin. We eat so much fresh fruit during the day that i like a warm dessert in the evening no mater the hot temps. I might try the cast iron water bath since i should have an abundance of fruit this year. I have had success with a rustic crostini on the grill. Always a bit smokey, lol. I do have some heavy thick coffee mugs in the barn from a yardsale, thick like diner mugs. A chunk of dark chocolate, then berries, maybe a quick crumble top? yum.

Tricia, thanks for the feedback. It was unusual for me to mix fruit with savory, but it worked, especially with pork. ~Ann

Very nice menu. And totally doable and simple with prepping ahead. I like mixed veggies as it pleases everyone. I usually do a roasted oven tray that has full heads of garlic, sweet and reg potatoes and golden beets and anything that looks good at the market. A small cut up winter squash... As is your menu looks perfect. Burger and dog night and even taco night and gyro night are pretty high end here. Making everything from scratch takes time though i can prep most ahead like grinding the meats for burgers. DH bakes the breads and rolls. I make and the sauces and just made three different mustards...were having DirtyDogs tonight. Burgers tomorrow. With the last of the fresh garden tomatoes. I like my smoky salsa with dogs and burgers. Used fresh tarragon in place of the cilantro. And having a first taste of DH's crock of sauerkraut. -Not so sure about my TomMustard, lol. Used some tomato powder in that one. Fortunately the dogs we like did not go out of business like i thought. I'm guessing my local market may have a sloppy paying schedule that is difficult for such a small company. It is a problem with this market i've heard. Lots of things i want to try making. Hot dogs are not on that list. : )