Apple Pork Tenderloin in Puff Pastry

Pork wellington
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Ratings (25)
  • Total: 55 mins
  • Prep: 25 mins
  • Cook: 30 mins
  • Yield: Serves 6-8
Nutritional Guidelines (per serving)
690 Calories
42g Fat
40g Carbs
37g Protein
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Nutrition Facts
Servings: Serves 6-8
Amount per serving
Calories 690
% Daily Value*
Total Fat 42g 54%
Saturated Fat 11g 54%
Cholesterol 132mg 44%
Sodium 272mg 12%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 9%
Protein 37g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Apple Pork Tenderloin in Puff Pastry is an elegant main dish recipe perfect for entertaining. The tender pork is browned and wrapped in flaky pastry with a reduction of onion, apples, and thyme leaves.

One note: because you brown the meat, then wrap it in the pastry and bake it, you can't make this ahead of time. Never partially cook meat and hold it, even in the fridge or freezer, for later cooking because bacteria will grow in the warmed meat.

And remember that the pork and the filling should cool slightly before you put them onto the puff pastry. Otherwise, the pastry will soften too much and the dish will be ruined.

Serve this fabulous dish with a green salad tossed with avocados and sliced mushrooms, and some braised baby carrots drizzled with brown butter. Add some white wine and a nice chocolate cake or pie for dessert for a memorable meal.

Ingredients

  • 2 tablespoons butter
  • 2 (1-pound)pork tenderloins
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 Granny Smith apple, peeled and chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons apple juice or white wine
  • Salt and pepper to taste
  • 1 sheet frozen puff pastry (from 17-ounce) package, thawed
  • 1 egg, beaten

Steps to Make It

  1. In a medium skillet, melt the butter over medium heat. Add the pork tenderloins to the skillet; cook until the pork is browned on all sides, turning frequently, about 5 to 7 minutes total. Remove the pork to a plate and let cool while you prepare the rest of the filling.

  2. Add the onion and garlic to the drippings remaining in the skillet; cook and stir for 4 to 5 minutes or until tender. Add the chopped apple, salt, and pepper; cook and stir until the ingredients are tender. Then add the thyme and the apple juice or wine; cook and stir until the liquid evaporates. Set this mixture aside to cool for about 10 minutes.

  3. Unroll the pastry and roll it out on a lightly floured surface to a 13" square. Cut the pastry into two rectangles.

  4. Preheat the oven to 400°F. Spread half of the onion mixture down the center of each pastry rectangle and top with the tenderloins. Brush the edges of the pastry with the egg and bring together; press to seal.

  5. Place the bundles seam side down on a Silpat lined cookie sheet with sides. Brush the pastry with the remaining egg. Cut slits in the pastry, and decorate as you'd like.

  6. Bake the bundles for 20 to 30 minutes or until the pastry is golden brown and a meat thermometer inserted into the pork right through the pastry reads 145°F. Let stand for 10 to 15 minutes, then slice and serve.