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Pork Tenderloin with Broccoli en Croute
Impress your guests with this elegant pork tenderloin recipe. It’s delicious and also easy to make using prepared puff pastry sheets.
Ingredients
1 1/4 pound boneless pork tenderloin
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
1 egg
1 tablespoon water
1 package (10 ounces) frozen broccoli florets, thawed and well drained
1/2 cup grated provolone cheese
2 tablespoons all-purpose flour
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
2 tablespoons Dijon mustard
Directions
Heat oven to 400°F.
Season the pork tenderloin with black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on all sides.
Beat together egg and water in a small bowl with a fork. Add broccoli and cheese to a medium-size bowl; s
Sprinkle the flour on a clean work surface and unfold the pastry sheet on the floured surface. Roll the pastry sheet into a 10-inch square.
Brush the rolled pastry with the Dijon mustard. Spread the broccoli mixture on the pastry to within 1 inch of the edge. Place the pork on the bottom third of the pastry. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Apricot Cashew Carrots
Kids will love digging up these carrots!
In this recipe, dried apricots and cashews combine to make these sweet, dense energy snacks. The carrots are buried in crumbled chocolate cookie dirt for a whole lot of Easter fun!
Ingredients
3/4 cup dried apricots
3/4 cup cashews, unsalted
1/2 cup unsweetened coconut flakes
Zest of 1 large orange
1/2 teaspoon salt
2 tablespoons fresh orange juice
1 tablespoon chia seeds, optional
Chocolate cookies, crumbled
Fresh mint leaves
Directions
Place dried apricots in food processor and pulse a few times to chop them up. Add cashews, orange zest, and salt and pulse a few more times. Add coconut and chia seeds, if desired, and pulse until mixture is quite finely chopped and starting to hold together. Add orange juice 1 tablespoon at a time until you can form mixture into balls. Place in refrigerator for about 30 minutes, or until mixture is firm.
Using about 2 tablespoons of apricot mixture, form into carrot shapes. Repeat until all the mixture used. Store formed carrots in the refrigerator until ready to serve.
To serve, top each carrot with a sprig of mint. Place crumbled chocolate cookies in a small 2-inch deep baking dish. Insert carrots. Enjoy!
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