For this impressive dinner entree, roasted pork tenderloin is encased in flaky puff pastry with a tasty layer of mincemeat.

Source: Midwest Living


Recipe Summary

35 mins
1 hr
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

475 calories; fat 26g; cholesterol 67mg; carbohydrates 36g; insoluble fiber 1g; sodium 521mg.