For this impressive dinner entree, roasted pork tenderloin is encased in flaky puff pastry with a tasty layer of mincemeat.
Place the pork tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 425 degree F oven for 30 minutes or until the meat thermometer registers 140 degree F. Transfer the pork tenderloin to a dish. Cover and chill for only 10 minutes. (Don't chill any longer.)
Meanwhile, stir schnapps or apple juice into roasting pan. Stir to loosen browned bits from bottom of the pan. Transfer to small saucepan. Set aside.
On a very lightly floured surface, roll puff pastry sheet into an 11x10-inch rectangle. Spread mincemeat over pastry to 1/2 inch from edges. Sprinkle evenly with pecans.
Place tenderloin on pecans. Wrap pastry sheet around tenderloin, sealing down center and at ends. Place seam- side-down on a baking sheet.
Bake in a 400 degree F oven for about 30 minutes or until crust is golden and pork registers 160 degree F on a meat thermometer.
Meanwhile, bring schnapps or apple juice in small saucepan to boiling. Boil gently for 1 minute. Stir in broth, Kitchen Bouquet, salt, and pepper. In a small bowl, stir together whipping cream and cornstarch; stir into mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Set aside; keep warm.
Pour sauce on warm plates. Slice pork and arrange slices on sauce. Makes 6 servings.