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.

Now I'm in the mood for pork! For a quick dinner I like Char-Siu sauce - it's a molasses based chinese bbq sauce (I don't have any right now so I can't check the ingredients or the spelling but I've approximated it before with soy, molasses, ginger and garlic). Great with cole slaw. If I have more time I like this recipe from Betty Crocker - very flavorful! Caribbean Pork Roast 1 pork boneless double center loin roast, 2 to 2 1/2 pounds 1 cup orange juice 1/2 cup lime juice 1 1/2 teaspoons ground cumin 1 1/2 teaspoons red pepper sauce 3/4 teaspoon ground allspice 1 medium green bell pepper, cut into eighths 1 medium onion, cut into fourths 4 garlic cloves, crushed Salt and pepper to taste 1 1/2 teaspoons sugar 1/2 teaspoon salt 1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally. 2. Heat oven to 325ºF. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. 3. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness). 4. Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

Well, Marilyn, you already know that I'm copying this recipe, don't you? I seem to have the same taste buds as you (well except for salmon LOL). The other day while we were on our way home from Florida to New York, we ate in a wonderful restaurant called "Emily's" in Beaufort, SC. I had "Steak Au Poivre" and it had a very well seasoned Cognac/cream sauce. I don't know if that is customary with all the pepper for Steak Au Poivre, but it tasted just fantastic to me! Thank you for this recipe.

APRICOT STUFFED PORK TENDERLOIN (serves 4) 1/2 cup dried apricots, chopped 2 TBL finely chopped onion 3 TBL butter + additional as needed 1 1/2 cups soft white bread crumbs 1 tsp dried parsley 1/4 tsp salt 1/4 tsp dried thyme 2 pork tenderloins, approximately 3/4 lb each Pepper to taste Preheat oven to 325°. Cover the apricots with cold water & heat until boiling. Cover & reduce the heat. Simmer until tender 5-10 minutes. Drain. Saute the onion in 3 TBL butter until soft, about 5 minutes. Add teh crumbs, parsley, salt & thyme. Toss lightly to combine; mix in the cooled apricots. Slit the tenderloins lengthwise, not quite through. Lay the tenderloins flat & spread each one with 1/2 the apricot mixture. Roll lengthwise, jellyroll fashion. Tie to secure. (If preferred, place stuffing between 2 tenderloins & tie securely.) Place on rack in a small pan & spread with butter or margarine. Sprinkle w/salt & pepper. Bake 1 to 1 1/4 hours, basting occasionally.~~ Jubilation If you mean a center loin pork roast, try this: ANNAPOLIS STUFFED PORK ROAST (serves 6-8) 3 1/2 lb boned center loin pork roast 1/2 tsp ground ginger 1/8 tsp ground cloves 1/2 tsp pepper 1/2 tsp salt 12 large pitted prunes 1 1/2 cups water 1/2 cup dry white bread crumbs 3 TBL clarified butter 1/2 cup heavy cream 2 TBL flour 1/2 tsp salt Freshly ground pepper Preheat oven to 350°. Season meat with ginger, cloves, pepper & salt. In a saucepan, simmer prunes in water, covered over medium heat for 20 minutes. Remove from heat & let stand 15 minutes. Transfer prunes with slotted spoon to a bowl (reserving the liquid,) and combine prunes with the bread crumbs. Arrange the prune mixture lengthwise in the center of the roast & roll the meat to enclose the filling. Tie the meat with kitchen string at 1" intervals & in an oven proof skillet, brown the roast on all sides in clarified butter over high heat (you may substitute oil.) Add 1 cup of the reserved prune liquid & bring to a boil. Transfer the roast to the preheated oven & bake 1 1/2 hours uncovered, basting it twice. Transfer the roast to a heated platter, remove strings & tent the meat with foil. Skim fat from pan juices, ad the remaining reserved prune liquid & bring to a boil. Whisk in the cream & flour & simmer 3 minutes. Add salt & pepper. Spoon a little of the sauce over the meat & slice the roast. Serve roast with warm sauce on the side.~~~Tide & Thyme