Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Cream Sauce

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(8:07pm EST, Feb 14 It's tasty, but I should have started parts of it the day before. I decided to fix this for valentine for me and the hubby ...and chopped up the veggies around noon. Started putting it all together at 6:00pm and I am still cooking at 8:00. I took the pork out too soon (I should have checked the internal temp instead of only relying on time, or the color of the puff pastry. When I sliced it...the pork was too rare...so back into the oven it went at 400degrees. I tasted parts of it and it IS tasty...but still waiting to eat. Happy Valentine's day all

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This is absolutely delicious and a must try! The mustard cream sauce is great on beef as well.

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By far the best pork tenderloin dish I have every had. I followed the pork recipe almost exactly but for the cream sauce I fogot to buy heavy cream so I mixed in four TBSP of sour cream with the mustard and then added the chicken stock and 1/3 cup of milk and the sauce turned out great. This recipe is a crowd pleaser and will become a staple in my recipe box....Thanks Emeril!!!

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My Family loved it!
Thanks Emeril

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I was looking for something different to try. This dish was a big hit with my husband and this was an easy dish to prepare. Thank you

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My family abosolutely loved it. They can't get enough. You can use any meat and change the stuffing to what ever you want.

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This was fun to make and the presentation was picture perfect. Very good dish and the Creole Mustard Cream Sauce is a must!

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This recipe was excellent, but it does take a while to make due to the resting periods before and after wraping it in the pastry. I sauted the vegetables for the stuffing and made the sauce the day before. I would suggest doing as much as you can the day before. Awesome recipe though

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Tastes Great!!!!

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What a great dish for entertaining! I was able to make it ahead and just stick it in the oven. The sauce was ok, but i liked the pork just as well without it. I will make this again.