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.

Yes that's the original recipe I posted back in 2006 on the WFD with this photo "Pork Tenderloin with Bourbon Sauce". It's a good recipe from Diana Rattray,'Your Guide to Southern U.S. Cuisine.' I love your addition of cream Alexa. I also don't use a grill (don't have one) but bake it in the sauce in the toaster oven. SharonCb

I don't grill, so I'd probably just roast the chicken with some vegetables, Ann T's high heat roasting method is custom made for a fast chicken dinner and things like sweet potatoes and parsnips roast well at that high temperature too. Toss the carcass in the crockpot the next day with some water, onion, carrot and celery and make stock. Let it simmer all day, strain out the vegetables, add some leftover chicken back in along with noodles or rice and you have soup. The pork I'd probably brine in cider, rub with herbs and roast too. That way I could stick a couple of baked sweet potatoes in the oven with the pork roast, maybe even baked apples for dessert. All quick, easy and ready in the oven! Off in another direction, the pork would be good as pulled pork in the crockpot too, with some BBQ sauce and served on bun or you could slice the tenderloin and use this recipe from Lars' niece, Amanda: Caramelized Pork Slices 1 pound pork tenderloin (we usually use pork chops) 2 cloves garlic, finely chopped 2 Tbsp packed brown sugar 1 Tbsp orange juice 1 Tbsp molasses or maple-flavored syrup 1/2 tsp. salt 1/4 tsp. pepper Cut pork into 1/2 inch slices. Spray 10-inch non-stick skillet w/ cooking spray; heat over med-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2 to 5 minutes, until mixture thickens and coats pork. (Amanda Maedgen) Annie

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.