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Pork Tenderloin En Croute

 Pork Tenderloin En Croute
Impress your guests with pork tenderloin wrapped in a sausage filling and a delicate pastry crust. Recipe Courtesy of Chef Kates, ALDI Test Kitchen
8-10 ServingsPrep: 40 min. (plus 1 hour to chill) Cook: 30 min.


  • 16 ounces Appleton Farms Pork Sausage Roll
  • 1/2 onion, quartered
  • 4 ounces button mushrooms
  • 3 teaspoons Stonemill Essentials Minced Garlic
  • 1/2 bunch fresh parsley
  • 1/2 cup Winking Owl Pinot Grigio
  • 4 ounces Happy Farms Cream Cheese, room temperature, cubed
  • Stonemill Essentials Iodized Salt, to taste
  • Stonemill Essentials Ground Black Pepper, to taste
  • PORK:
  • Carlini Cooking Spray
  • 15 ounces Bake House creations Refrigerated Pie Crust, room temperature
  • 3 tablespoons Carlini Canola Oil
  • 2 1-1 ½ pound Roseland Pork Tenderloins
  • Stonemill Essentials Iodized Salt, to taste
  • Stonemill Essentials Ground Black Pepper, to taste
  • 1/2 cup Countryside Creamery Unsalted Butter
  • 2 teaspoons Stonemill Essentials Minced Garlic
  • 1/4 cup chopped fresh parsley


  • Preheat oven to 375°.

2 of 2

Pork Tenderloin En Croute (continued)

Directions (continued)

  • In a large skillet, cook sausage, breaking it apart as it cooks,
  • until no pink remains.
  • Meanwhile, finely chop onion, mushrooms, garlic and parsley in a food
  • processor.
  • Add onion mixture and white wine to sausage. Cook over medium-high
  • heat until vegetables are soft and liquid has evaporated. Reduce
  • heat and stir in cream cheese until melted. Season to taste with
  • salt and pepper. Refrigerate mixture for 1 hour.
  • Coat 2 baking sheets with cooking spray. Unroll pie crusts and place
  • one on each baking sheet. Refrigerate until ready to assemble the
  • pork.
  • Heat oil in a large skillet over high heat. Season pork with salt and
  • pepper to taste. Sear meat on each side until brown.
  • In a small saucepan over medium-high heat, add butter and garlic.
  • Cook for 2-3 minutes until butter is melted. Reserve garlic butter.
  • To assemble: Place half of the sausage mixture in the center of each
  • pie crust. Place pork tenderloin on top. Roll the pie crust around
  • the pork and pinch to seal, forming a log shape. Gently roll the
  • logs until the seams are facing down, tuck in the ends of the crust.
  • Brush pie crusts evenly with garlic butter. Cut several slits in each
  • crust.
  • Bake for 30 minutes. Let pork rest, covered, for 15-20 minutes,
  • covered, for 15-20 minutes. Garnish with parsley.
  • Yield: 8-10 servings.