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Puff Pastry Pork Tenderloin Cordon Bleu Recipe

Puff Pastry Pork Tenderloin Cordon Bleu Recipe

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Ingredients:

Serving

1 onion chopped
1 green apple peeled and chopped
2 tbsp olive oil
1/2 tbsp dak's original spice
1 tsp garlic powder
2 tbsp balsamic vinegar
3 tbsp white wine
salt to taste
black pepper to taste
1/4 lb proscuitto thinly sliced
1/4 lb baby swiss cheese thinly sliced
1 whole pork tenderloin approximately 1 lb
1 tsp flour
1 sheet of puff pastry thawed
1 tbsp whole grain mustard
1 egg beaten
1 tbsp water

Directions:

Make Egg Wash
Whisk the egg and water in a small bowl and set aside.
Prepare Filling
Pre-heat skillet on medium high heat. Add olive oil. Add diced onions. Sauté for about 5-10 minutes until slightly tender. Add chopped apple. Add 1/2 tablespoon of DAK’s Original Spice. Also consider adding garlic powder if you prefer a more garlic flavor. Sauté for about 4 minutes. Add balsamic vinegar and white wine to deglaze the pan. Salt and pepper the filling to taste. Remove from heat and place in a bowl.
Prepare Pork Tenderloin
Preheat oven to 400 degree F
Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise. You are creating two separate tenderloin pieces. Lay the tenderloin pieces next to each other head to tail, so when they are laid back together, the tenderloin is the same size at both ends.
Wrap the Pork Tenderloin
Lay out a 12 by 16 inch piece of parchment paper on the counter. Arrange the pieces of the prosciutto in the center. Be sure to overlap the pieces to create a solid layer. Sprinkle the prosciutto with some of DAK’s Original spice. Lay thinly sliced cheese on top of prosciutto. Top the prosciutto/cheese with a layer of parchment paper. Using a rolling pin, roll over the prosciutto/cheese to help the pieces stick to each other. Set the tenderloin pieces down the middle of the prosciutto. Spread the filling between the 2 pieces of tenderloin and push the pieces back together so the filling is held between the tenderloins. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose.
Lay out a 12 by 16 inch piece of parchment paper. Sprinkle with flour. Roll out the pastry to 12 by 14 inches. Spread the mustard thinly the over the pastry. Lay the tenderloin in the center of the pastry. Roll the tenderloin in the puff pastry. Pinch the ends of the pastry together to seal. Brush the edges of pastry with the egg wash to help seal. Turn the tenderloin over so the side of the tenderloin that has the seal is underneath. Brush the entire pastry with the egg wash.
Place the tenderloin on a parchment lined cooking sheet, be sure the seal is on the bottom. Bake for about 30 minutes or until the pork reaches internal temperature of 160 degrees F (I like my pork tenderloin more done, for more “pink” cook to 140 or 150 degrees).
Remove the tenderloin from the oven. Take the tenderloin off the baking sheet and place on a cooling rack. If you leave the tenderloin on the pan, the juices from the pork tenderloin will run out and make the pastry soggy.
Let rest for 10 minutes before slicing and serving. I like to use an electric knife in order to have extra thin slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2052.15 Kcal (8592 kJ)
Calories from fat	959.22 Kcal
		% Daily Value*
Total Fat	106.58g	164%
Cholesterol	697.14mg	232%
Sodium	3539.13mg	147%
Potassium	2657.23mg	57%
Total Carbs	79.9g	27%
Sugars	29.51g	118%
Dietary Fiber	7.85g	31%
Protein	181.16g	362%
Vitamin C	16.8mg	28%
Iron	9.2mg	51%
Calcium	1013.4mg	101%

Amount Per 100 g
Calories	163.33 Kcal (684 kJ)
Calories from fat	76.34 Kcal
		% Daily Value*
Total Fat	8.48g	164%
Cholesterol	55.48mg	232%
Sodium	281.67mg	147%
Potassium	211.48mg	57%
Total Carbs	6.36g	27%
Sugars	2.35g	118%
Dietary Fiber	0.62g	31%
Protein	14.42g	362%
Vitamin C	1.3mg	28%
Iron	0.7mg	51%
Calcium	80.7mg	101%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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