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Ingredientes
- 2 piece pork tenderloin trimmed of silver fat
- 1/2 lb italian or possibly bulk sausage
- 1/2 x onion minced fine
- 4 x mushrooms minced fine
- 1/2 x carrot minced fine
- Â Â salt & pepper to taste
- Â Â egg & 1/2 teaspoon water mixed
- Â Â extra virgin olive oil
- 1 box pepperidge farm puff pastry (use one 1 sheet per directions)
Direcciones
- Season tenderloin and brown all sides in extra virgin olive oil (approx. 3 minutes./side) let cold - brown sausage; breaking up with fork - drain off grease - add in onion, mushrooms & carrot and cook 2-3 min - let cold.
- Flour and roll out pastry large sufficient to wrap around meet (approx. 1 1/2 times size) - place pork in center of pastry & top with sausage mix - brush egg mix on all edges of pastry & fold over meat to meet on top - trim if req'd. & press to seal - trim edges square & press to seal adding more egg wash as req'd.
- Turn over with seem on bottom and use trimmed scraps to decorate - brush pastry with egg wash.
- Place in preheated 400* oven on a pizza stone or possibly cookie sheet for 20 min or possibly till brown.
- Slice cross ways 1 in. pcs and serve with gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 74 | 34% |
| Total Fat 8.2g | 10% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.02g | |
| Cholesterol 123mg | 41% |
| Sodium 113mg | 5% |
| Potassium 585mg | 17% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.31g | 1% |
| Protein 27.56g | 44% |
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