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.

Lou, yes, you get a gold star. Linda C -- Thank you so much for the suggestion of broccoli cheese soup. I just dropped some off for Amy. We had a little of it, and it's great -- too fattening for the regular rotation, but a treat. Here is the recipe I used, based on SweetFoodie.com's recipe which is in turn based on EatingWell's. I didn't put any cayenne in because I am not sure that Amy wants even that tiny bit of spice, but I put it in my own bowl. Also I didn't get around to making the croutons, which would make it even better, I'm sure. Mmmm! Broccoli-Cheddar-Corn Chowder SOUP: 1 tablespoon extra-virgin olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, diced 1 large potato, peeled and diced 2 cloves garlic, minced 1 tablespoon all-purpose flour 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper 2 14-ounce cans vegetable broth 8 ounces broccoli crowns cut into 1-inch pieces, stems and florets separated (or buy a bag of pre-cut crowns)(I used one regular bunch of broccoli) 1 cup shredded reduced-fat (I used regular) Cheddar cheese 1/2 cup reduced-fat sour cream (I used Tofutti, as I had some) 1/8 teaspoon salt 1 can of corn, drained (I used frozen) CROUTONS: About 3 cups of your favorite bread, cubed. (I had pumpernickel on hand) 1/4 cup olive oil 1 1/2 tablespoons whole grain mustard 1/4 teaspoon fine grain sea salt Soup Recipe: 1. Heat oil in a heavy pot over medium-high heat (I think medium would be better next time). Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. 2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. 3. Using an immersion blender or blender, puree the soup. 4. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. 5. Mix in the canned corn 6. Season with salt 7. Serve with a sprinkle of cheese and a handful of croutons (see recipe below) Crouton Recipe (make while the soup is cooking): 1. Preheat the oven to 350F degrees 2. Put the bread cubes in a large bowl and toss with the olive oil, mustard and salt until evenly covered. 3. Spread the cubes evenly on a baking sheet and bake for 10 - 20 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

Hi amy, it's nice to see you too! I will try to post a little more. :) Annie, basically I make all of the sides and my stepdad brings the turkey/ham. It works well because he cooks it at his house so I don't have to deal with all that plus it gives me a lot more space in the oven and fridge! I make all of the same traditional sides, just without meat and with vegetable broth. I make a vegetarian gravy and add turkey drippings sometimes for them but often they just take it as it is as it's really good. Eld, I have many! I will gather them up and share in a little bit!