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

1. 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.
2. 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.
3. 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.
4. Beat egg white until foamy; add 1 tablespoon water and mix well. Brush pastry with egg white wash. Bake in a 350°F (175°C) oven for 20 to 25 minutes, or till golden brown.
5. 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.
6. To serve, slice tenderloin with sharp bread knife. Serve with sauce.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.