Ingredients
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1 pork tenderloin, about 1.5 pounds
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3 tablespoons butter
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1-2 tablespoons olive oil
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2 small apples, peeled, cored and cut into bite-size pieces (about 1/2 inch big)
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1/2 onion, finely chopped
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6 sage leaves, finely chopped
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1 teaspoon sugar
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1 sheet of phyllo pastry, defrosted
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1 sheet ready-made puff pastry, defrosted
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sea salt
Directions
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1
Done
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a few hours beforeSeason pork tenderloin on all sides with salt, wrap and place in refrigerator. |
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2
Done
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Defrost phyllo and puff pastry and refrigerate until ready to use. |
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3
Done
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Preheat oven to 350F. |
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4
Done
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apple stuffingIn a medium saucepan, add 2 tablespoons of butter and the apples, sage and onions. Cook for 8-10 minutes, stirring occasionally to assure nothing browns or burns. You want the onions and apples nice and soft but not mushy. |
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5
Done
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Take the pork tenderloin, and cut it open similar to a baguette loaf. |
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6
Done
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In a saute pan that fits the pork, place 1 tablespoon butter, and a squirt of olive oil and lie the meat out flat to sear on both sides. It will take about 1-2 minutes per side and just be lightly colored but not brown. Remove from pan, place on a plate and keep open. |
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7
Done
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Take two sheets of plastic wrap, larger than the meat, on the kitchen counter, and place phyllo sheet on the sheets. |
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8
Done
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Spoon the apples and onions inside the pork, and close like meat in a sandwich. You will have some apple mixture left over, and it can be served on the side. You want the meat to close and no mixture running out of it. Keep aside. |
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9
Done
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Place the prosciutto slices on top of the phyllo sheets, one piece slightly overlayed on the other. |
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10
Done
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Place the pork on the edge of the prosciutto and phyllo pastry and roll it up as tightly as possible. You can use the plastic wrap to help. |
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11
Done
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Take your sheet of puff pastry, lightly dust counter with flour, and roll out so that the dough is about 14 inch by 9 inch rectangle. You it want larger than the meat. |
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12
Done
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Remove pork parcel from plastic wrap, place down the puff pastry, and then plunk down pork along the long edge and wrap as tightly as possible. |
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13
Done
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Gently press the ends of pasty together, pinching to close, and cut off any excess on the ends. |
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14
Done
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Place on baking sheet with sealed side down, and gently score on the top with a knife, in diagonol. You can tightly wrap in plastic wrap and place in refrigerator for up to one day. |
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15
Done
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BakingWhisk up the egg in a small bowl, and with a pastry brush coat entire top and sides of the pastry with the egg. |
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16
Done
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Place in oven, and place on middle rack in hot oven for 35-40 minutes or until thermometer measure at least 165F but no more than 170F. |
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17
Done
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Once cooked, cut your beautiful parcel on a cutting board with sharp knife in about 1 inch pieces. |
