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Swedish Pork Tenderloin


Lars and Eva, our former neighbors from Sweden, served this to us.

It's delicious served with white rice and mushroom sauce.

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  • 4 lbs pork tenderloin, cut into 1/2" slices
  • 2 8oz pkgs cream cheese, softened
  • 1 Pepperidge Farm puff pastry sheet (17-1/4 pkg)
  • 1 egg
  • 1 clove garlic, minced
  • 1 Tbsp herb seasonings
  • 12 oz fresh mushrooms, chopped
  • 50 ml white wine
  • 16 oz whipping cream
  • 1 Tbsp flour


Servings 8


Step 1

Saute the tenderloin pieces in oil until browned. Salt and pepper to taste. Combine softened cream cheese, garlic and herbs (or you can purchase garlic & herb cream cheese). "Reconnect" the tenderloin pieces in a baking dish and spread the cream cheese mixture between the pieces. Use quite a bit of cream cheese (much tastier). Place the pastry over the tenderloins. To make the pastry shine, brush it with a beaten egg. Bake at 400 deg until nice color (about 15 to 20 min). Serve with mushroom sauce, rice, and salad.

To make mushroom sauce: saute the mushrooms until water disappears. Add some white wine for flavor and let the wine cook into the mushrooms. When all liquid has disappeared, add 1 Tbsp flour and whipping cream. Use as much cream as you need. Heat through but don't boil.


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