Pork Tenderloin en Croute



En croute describes a food that is wrapped in pastry and baked. Instead of making your own pastry, you could also try purchased refrigerated pie crusts. Serve with Rosemary Roasted Potato Wedges and Herbed Steamed Vegetables.


  • 1 pound pork tenderloin
  • 3/4 cup dry red wine
  • 1/2 teaspoon dried tarragon
  • 1 clove garlic (minced)
  • 2 tablespoons butter
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable shortening (solid, OR lard)
  • 1 egg yolk
  • 5 tablespoons water (cold)
  • nonstick cooking spray
  • 1 egg white
  • 2 teaspoons cornstarch
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    1. For marinade, in a heavy self-sealing plastic bag, combine wine, tarragon, and garlic. Place tenderloin in bag; seal securely. Turn bag to distribute marinade. Place in a shallow baking dish. Marinate in refrigerator 4 to 6 hours, turning occasionally.
    2. Remove tenderloin, reserving marinade. Pat tenderloin dry with paper towels. Melt butter in a large heavy skillet. Add tenderloin and brown on all sides. Add marinade; cover and simmer 10 minutes. Remove tenderloin, transferring marinade to glass measuring cup. Place tenderloin in shallow baking dish and place in freezer for 30 minutes.
    3. Meanwhile, preheat oven to 425 degrees F. In a mixing bowl, stir together flour and salt. Cut in shortening with a pastry blender till crumbs are the size of peas. In a small bowl, beat together egg yolk and 3 tablespoons of the cold water. Add the egg yolk mixture to the flour mixture, a little at a time, mixing with a fork after each addition. Add 1 to 2 tablespoons more cold water to the flour mixture, 1 tablespoon at a time, mixing with a fork till dough clings together. Form dough into a ball. Flatten dough; place between 2 sheets of waxed paper. Roll to a 1/8-inch-thick rectangle. Remove top sheet of waxed paper. Trim to a rectangle about 2 inches longer and 6 inches wider than tenderloin. Remove tenderloin from freezer and pat dry with paper towels. Place on pastry. Trim edges and of pastry. Fold in ends of pastry. Using the bottom sheet of waxed paper to guide pastry, wrap pastry around tenderloin, trimming to leave about 1/2-inch overlap. Seal edges with cold water.
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