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Crusted tenderloin

AZRPAZRP Posts: 10,116
edited November -1 in EggHead Forum
<p />I was making an apple tart desert last night with puff pastry. I had bought a pork tenderloin for dinner and since I had an extra sheet of pastry, thought I would experiment. I trimmed the silver skin then sliced the loin in half lengthwise and seasoned it with Shakin the Tree, then jelly rolled them up in the pastry. Brushed the top with melted butter and sprinkled it with sesame seeds. Cooked it indirect at 375 for about 30 minutes, flakey, moist, and very tasty. Will make this again. -RP


  • QBabeQBabe Posts: 2,275
    AZRP,[p]Looks great![p]Tonia

  • MickeyTMickeyT Posts: 607
    AZRP,[p]What a great idea.[p]Mick

  • AZRP, That looks really good!
    I wonder how that puff pastry would work
    out wrapped around some tri-tip?

  • AZRPAZRP Posts: 10,116
    I think if you want to do it with beef I would use a fillet, make a beef wellington. -RP

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