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This is an elegant yet simple way to prepare pork tenderloin.

Pork Tenderloin en Croute

PLACE two seasoned pork tenderloins in 350 degree oven for 25 minutes

REMOVE from oven and put aside

ROLL out two sheets of puff pastry dough (Pepperidge Farm's frozen puff pastry dough package is just the right amount ) into two rectangles long enough for each to contain a tenderloin

CHOP 2 handfuls fresh rosemary and 6-7 slices Black Forest ham

SPREAD ham and rosemary mixture over rolled out sheet of dough

PLACE tenderloin on pastry dough and wrap dough around tenderloin, so the meat is sealed in dough

BRUSH with beaten egg and

BAKE in pan lined with parchment for 30 minutes or until crust is browned


MAKE sauce with meat drippings from roasting pan

DEGLAZE pan with 1cup red wine, herbs de Provence and 1 TBS catsup and cook until it thickens-finish with a dollop of butter