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.
- 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
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.