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.

It's probably too late, but here are a couple of options to consider. Stuffed Pork Tenderloin Posted by cookingrvc (Sue) 2 pork tenderloins 1 c fresh spinach, rinsed & drained 1 c grated Jarlsberg cheese you could sub another cheese 1/3 c grated parmesan 2 tsp garlic powder Salt & pepper 2 c white wine or chicken stock 2 T flour 2 T cold water Chicken stock Preheat oven to 400F Butterfly each tenderloin and carefully pound to even thickness. Place on work surface, overlapping the long sides by about an inch. Layer the spinach leaves, jarlsberg & parmesan on top of the meat. Sprinkle with garlic powder, salt & pepper. roll tightly and tie off at 1-1/ 2 inch intervals. Place in roasting pan and add 2 cups of wine or chicken stock. Roast uncovered 1-1/2 hours or until internal temp reaches 160F. Remove from oven, transfer to a cutting board and loosely tent with foil, let sit for 15 minutes. Drain liquids into saucepan and reduce over medium-high heat for 2 minutes. Make a slurry of flour and water, then slowly whisk into saucepan to make gravy. Maple-Chili Glazed Pork Medallions 1 teaspoon chili powder 1/2 teaspoon salt 1/8 teaspoon ground chipotle pepper 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions 2 teaspoons canola oil 1/4 cup apple cider 1 tablespoon maple syrup 1 teaspoon cider vinegar 1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork. 2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze. Pork Tenderloin With Bourbon Sauce INGREDIENTS: * 1/4 cup Kentucky Bourbon * 1/4 cup light soy sauce * 1/4 cup packed brown sugar * 2 large cloves garlic, chopped * 1/4 cup Dijon mustard * 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger * 2 teaspoons Worcestershire sauce * 1/4 cup vegetable oil * dash hot sauce * 2 pork tenderloins, about 1 1/2 to 2 pounds PREPARATION: In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve. Serves 6. Posted by Sharoncb Source: Diana Rattray,Your Guide to Southern U.S. Cuisine. Sharon’s Notes: When I made this I did only one tenderloin for the two of us, cutting it in half. We don't get light soy sauce here so I used the regular. Also we don't have a grill so I cooked it in a low casserole dish on the top rack of my toaster oven, 30 minutes at 200C (about 400F), turning once and basting twice. I had only one hour time to marinate but the flavour was perfect ! Linda

My favorite is still the good old Cooking Light apple cider brined pork loin recipe. Maybe the brining would help with the aftertaste? I can't help you on that, I never noticed that pork had an aftertaste, although fatty cuts of beef do, it's that "tallow" taste and the grease slick it leaves on the inside of your mouth. Pork is pretty lean anymore, though, so I don't think that's it... Anyway, compliments of Cooking Light: APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf 1/4 cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 1/2 tsp chopped fresh rosemary 1 1/2 tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ü cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat Annie

Since I don't like "sweet" with my meat or fish, I only use maple syrup in traditionally sweet foods. Mostly desserts or . Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Maple Mousse With Walnut Praline ================================ Source: Marg (Friend) 1 Tablespoon Gelatin 1 1/4 cup cold water 2 eggs beaten 1 cup maple syrup 1 Cup whipping cream - whipped . Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set. Praline 1 cup walnuts 1 cup white sugar 1/4 cup cold water toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving. Home Cookin Chapter: Recipes From Thibeault's Table Butter Tarts ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source: Foodtv.ca Anna Olson Dough * 2 cups all purpose flour * 2 tbsp oats * 1/2 tsp baking powder * 1/2 tsp salt * 1 cup unsalted butter, cut into pieces and chilled * 2 tbsp sour cream * 2 tbsp maple syrup Preheat oven to 350 F. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.