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Pork Tenderloin in Puff Pastry


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  • Mushroom Duxelle:
  • 2 pork tenderloin about 1 1/2 lbs.
  • 6 Tbsp butter
  • 3/4 cup minced shallots
  • 1 Tbsp garlic
  • 3 lbs. Mushrooms (minced or finely chopped)
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup white wine
  • 1 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup dry mustard



Step 1

Season pork with flour, salt and pepper and sear evenly on all sides.
Mince mushrooms in the food processor.
Melt butter over medium high heat. Add shallots, garlic and cook for 2 minutes. Add mushrooms, salt and pepper and cook until mushrooms begin to caramelize and all the liquid has evaporated, about 20 minutes. Add the wine, soy sauce, vinegar and Worcestershire and cook stirring to deglaze the pan and until the liquid has all evaporated, about 5 minutes. Remove from heat and let it rest. Coat the tenderloin with the mustard. Wrap tenderloin in pastry with mushrooms. Completely enclose and brush with egg. Cook at 400 degrees for approximately 20 minutes or until nicely browned.

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