Pastry Wrapped Pork Tenderloin with Mustard Cream Sauce
Pastry Wrapped Pork Tenderloin with Mustard Cream Sauce features a savory filling of sauteed vegetables which also add flavor to the mustard cream sauce.
Prep Time20 minutesmins
Cook Time50 minutesmins
Inactive Time40 minutesmins
Total Time1 hourhr50 minutesmins
Course: Main Course
Keyword: mustard, pastry, pork tenderloin, special occasions
Servings: 4
Author: Adapted from Emeril Lagasse 2004 Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Sauce
Ingredients
Tenderloin, Pastry & Filling
1 1/2tbspunsalted butter
1pork tenderloinapprox 1 - 1/14 lbs, trimmed of all fat and silver skin
1/4tspplus a pinch of salt
1/4tspplus a pinch of ground black pepper
1 1/2tbspvegetable oil
3/4c.diced onions
1/4c.diced celery
1/3c.diced green or red pepper
1/4c.thinly sliced green onion
1/2tsp.chopped fresh thyme
1/2tspEssence spice mixrecipe follows
pinchcayenne
1tbspchopped fresh parsley
1sheet frozen puff pastrythawed
1 1/2tbspdry plain bread crumbs
1/4c.grated Parmesan
1egg
1tbsp.water
Cream Sauce
1 1/2tspflour
1tbspDijon or Creole Mustard
3/4c.chicken broth
1/2c.heavy cream
kosher salt & fresh ground pepperto taste
Essence Spice Mix
1/2tspeach; paprikasalt and garlic powder
1/4tspeach; ground black pepperonion powder, cayenne, oregano and thyme
Instructions
Essence Spice Mix
Combine all ingredients in a small bowl and set aside.
Pastry Filling
In a large skillet, heat 1 tbsp butter over medium heat. Add the onions, celery, peppers and green onions. Saute until the vegetables are tender and any released juices have evaporated, 6-8 minutes, stirring frequently. Add the fresh thyme, Essence spice mix, a pinch of salt, pepper and cayenne and cook for 1 minute. Remove vegetables from skillet and place in a bowl. Stir in the parsley and allow mixture to to cool at least 10 minutes, if continuing with the recipe on the same day. Place 1/4 c of mixture in a separate container to be used in the cream sauce. Note - If prepping a day in advance, cover the the container of vegetables to be used in the filling and refrigerate.
Cream Sauce
Heat the 1/4 c. reserved vegetable mixture in a medium sauce pan over medium high heat. Add the flour and cook, stirring for 2 minutes. Stir in the mustard and continue to cook for 1 minute. Slowly whisk in the broth and heavy cream. Bring mixture to a simmer and cook over medium low heat until sauce is reduced to 3/4 c. about 15 minutes. Season with salt & pepper to taste. If proceeding with recipe, set aside and rewarm gently before using. If preparing in advance, let cool, then store in covered container in the frig. Rewarm gently in a sauce pan over low heat before serving with meat.
Pork Tenderloin & Pastry
Line a baking sheet with aluminum foil and grease the center with 1/2 tbsp. butter. Set aside.
Season the pork tenderloin on all sides with 1/4 tsp, each of salt and pepper. Heat the vegetable oil in a large skillet over medium high heat. Add the tenderloin and reduce heat to medium. Brown evenly on all sides. Continue to cook, turning frequently, until the meat reaches an internal temperature of 110 degrees, about 10-12 minutes. Remove the tenderloin from the skillet and allow to cool for 30 minutes.
On a lightly floured work surface, lightly roll out puff pastry to a 12" by 13" rectangle. Sprinkle evenly with bread crumbs, leaving a 1" border around the edges. Sprinkle cheese over bread crumbs. Spread reserved cooked vegetable mixture over half of the pastry. Pat cooked tenderloin dry. Place tenderloin on the pastry so it is parallel to the short end of the pastry on the same side as the vegetable mixture. Whisk together the egg and water and brush the egg wash around the 1" border. Gently lift the pastry around the tenderloin and continue to roll it in the pastry, jellyroll style. Use the egg wash to seal the edges of the pastry, Cut away excess pastry and seal the edges by pinching them together and folding them under the tenderloin.
Place the tenderloin seam side down on the prepared baking sheet. Brush the top with the remaining egg wash. Refrigerate tenderloin in pastry for 30 minutes. Note - I refrigerated my wrapped tenderloin for 2 hours. This required additional baking time (which is noted below.)
Preheat oven to 400 degrees. Bake tenderloin for 20-25 minutes, or until golden brown and instant read thermometer inserted in center registers 150 degrees. Note - because I refrigerated the meat for 2 hours, I baked it for 35-40 minutes to reach 150 degrees. Remove from oven and let rest for 10 minutes before serving. Serve sliced with cream sauce.