En croute describes a food that is wrapped
in pastry and baked.
Pork Tenderloin
en Croute
1 pound pork tenderloin
1/2 cup dry red wine
1/8 teaspoon dried tarragon
1 clove garlic, minced
2 tablespoons butter or margarine
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening or lard
1 large egg white
1 tablespoon water
2 teaspoons cornstarch
For marinade, in a heavy
plastic bag combine wine, tarragon, and garlic; hold open end
securely and turn bag to mix. Place tenderloin in bag; tie securely.
Marinate in refrigerator 2 to 4 hours, turning occasionally.
Remove tenderloin, reserving
marinade. Melt butter in a large, heavy skillet. Add tenderloin
and brown on all sides. Add marinade; cover and simmer 10 minutes.
Remove tenderloin, reserving marinade in skillet. Place tenderloin
on a cookie sheet and place in freezer for 30 minutes.
In a mixing bowl, stir
together flour and salt. Cut in lard with a pastry blender till
crumbs are the size of peas. Add cold water, 1 tablespoon at
a time, mixing with a fork after each addition. Form dough into
a ball; turn onto a lightly floured surface. Flatten dough and
roll into a rectangle about 2 inches longer than tenderloin and
1/8-inch thick. Remove tenderloin from freezer and place on pastry.
Trim edges and sides. Fold in ends of pastry and wrap pastry
around tenderloin, trimming to leave about 1/2-inch overlap.
Seal edge with cold water.
Beat egg white until foamy;
add 1 tablespoon water and mix well. Brush pastry with egg white
wash. Bake in a 350 degree F. oven for 20 to 25 minutes, or till
golden brown.
Meanwhile, for sauce,
measure the reserved marinade and add wine or cold water to equal
1 cup, if necessary. Stir in cornstarch, mixing well. Cook over
medium heat till slightly thickened and bubbly.
To serve, slice tenderloin
with sharp bread knife. Serve with sauce.
