Pork Tenderloin en Croute
En croute is a French cooking term that describes food that is wrapped in pastry and baked.
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°F (175°C) 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.