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.
