Pork Tenderloin en Croute

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As with a beef Wellington, the partially cooked meat must be chilled before you place it in the pastry. Otherwise, you get soggy pastry. An excellent dish! The meat may also be marinated in flavored basalmic vinegar (we have used fig.

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I was wondering if someone could give me some pointers on this recipe:

1 how do i keep the spice rub on the meat ? mine just fell off into the pan.

2 what cut of meat should i use ? i had problems with the overall shape of end product. it looked pregnant.

I dont think the crust added much to the dish, but it was probably just me. Thanks.

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The tenderloin is absolutely delicious as well as visually appealing; wrapped in lightly-browned egg-washed puff pastry makes a lovely presentation - equally attractive when sliced into individual portions when the "layers" are revealed. I individually wrapped each tenderloin and baked both at same time - served one and put the other in the freezer .... scrumptious both times.

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A restaurant-quality meal. A tad rigorous in prep steps. The only thing I would change is my choice of mustard. I thought the graininess and flavor were too obvious. In fact, I think I'd use an upscale honey mustard the next time I make it. And, I will make it again.

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If I could give this four and a half stars, I would. Here's why...the flavor was fabulous and it was a very impressive recipe for my dinner party. Everyone absolutely loved it. However, the puff pastry was nearly impossible to expand to the 12x18 rectangle, and then it tore in quite a few places ans I stretched it over the pork. Next time, I think I might wrap the 2 tenderloins in separate, smaller pieces of puff pastry. I would also make more mushroom stuffing. I think with some minor modifications, the dish would be easier to make with the same great flavor. Since I haven't actually tried doing it this way, I can't recommend it, just something to think about as you're making it.

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Made this for Christmas dinner. It was a huge hit. I did make mine with two sheets of pastry with egg wash between them. Made the transfer to the pan much easier. Highly recommend this dish - very easy and delish!

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This recipe seemed a little daunting but was easy. Would have made good leftovers-- kinda like hot pockets-- but it was all gone!

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Absolutely the tops. The pork was so juicy and tasty.

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I really wanted this to be taste as good as it looked, but I was shocked that it just didn't taste great. Shocked, because each individual part tasted fantastic--the duxelles, delicious; the beans--very good; the pork itself--cooked perfectly with great texture; the pastry--not at all soggy. Put it all together, and I didn't like the flavor combination. I think the mustard greatly overwhelmed all of the delicate flavors, and the meat wanted for a sauce. If you try this recipe, I would suggest omitting the mustard--you can always serve it on the side.

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This is a wonderful dish that will dazzle everyone! It is fun to make from oven to plate. Make extra mushroom stuffing; it is delicious as an appetizer with bread/crackers.