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

Source: Midwest Living

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Recipe Summary

prep:
35 mins
bake:
1 hr at 425° /400 degree F
Servings:
6
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Ingredients

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Directions

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  • 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.)

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  • 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.

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  • 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.

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  • Place tenderloin on pecans. Wrap pastry sheet around tenderloin, sealing down center and at ends. Place seam- side-down on a baking sheet.

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  • 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.

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  • 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.

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  • Pour sauce on warm plates. Slice pork and arrange slices on sauce. Makes 6 servings.

Nutrition Facts

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

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