Pork tenderloin en croute is an impressive entrée to adorn a holiday table as well as an overall excellent meal to savor in the fall when mushrooms are in abundance. Simply, this recipe consists of pork tenderloin that has been seared, cooled, and wrapped in puff pastry that has been covered in duxelles.
Duxelles is a combination of fresh mushrooms (white, portabella, baby ‘bella’s, porcini, or any variety), shallots, onion, or garlic, herbs, and a splash of white wine, apple cider, or any other liquid.
I was reminded of this recipe because of a recent power outage in Maine. The first time I ever made pork tenderloin en croute I had just popped it in the oven and the power went out. Living in a rural area, I knew it was not likely the power would be restored soon. Luckily, it baked to perfection in the remaining heat in the oven.
Roasted vegetables or risotto make good accompaniments to the pork.
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Pork Tenderloin En Croute
pork tenderloin
puff pastry
egg yolk and 1 T. milk or water, beaten
1/2 lb. fresh mushrooms
1 – 2 shallots
2 tablespoons butter
Salt & pepper
1/4 cup white wine
2 teaspoons thyme
Thaw one sheet of puff pastry. Preheat oven to 400.
Thinly coat a frying pan with oil and sear the pork on all sides until brown. Remove from heat and cool. Make the duxelles as follow, cooling as well. Can be made in advance. Before covering the pastry with the duxelles, wrap the puff pastry around the pork and cut off any excess pastry. Pinch seams together and coat with an egg wash. Take extra puff pastry, cut in three strips, braid, and lay across top of pork tenderloin en croute. Brush with egg wash. Bake for about 20 minutes, or until puff pastry is golden brown.
Cut into inch slices and serve.
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Duxelles
Finely chop mushrooms and shallots. Saute in butter until soft, about 3 minutes. Stir in minced mushrooms, salt and pepper, chopped thyme to taste, and a pinch of salt and pepper. Add wine. Cook the mixture over medium high heat, stirring every few minutes. Cool the mixture slightly and taste for seasoning. This will make about 1-1/2 cups. Duxelles may be frozen for 1 to 2 months.
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Anne McCormack, former owner of the Village Bakehouse, is an English major who also teaches cooking classes at her farm in New Gloucester.