Ingredients
2 tbsp (25 mL) olive oil 2 slices prosciutto, chopped 3 leeks, white part only, chopped 1 tbsp (15 mL) Dijon mustard 1/4 cup (50 mL) whipping cream 1/2 tsp (2 mL) dried thyme leaves 1 package puff pastry, defrosted 1 egg, beaten One 12-ounce (375 g) pork tenderloin Salt and freshly ground pepper to taste Sauce 1/2 cup (125 mL) port 1/2 cup (125 mL) orange juice 1 cup (250 mL) chicken stock 1 tbsp (15 mL) soy sauce 1/4 cup (50 mL) whipping creamDescription
A Very Good Way To Serve Pork Tenderloin. By Enclosing The Meat In Pastry, It Cooks Beautifully And Stays Moist. Serve With A Vegetable That Has Some Flavour Like Rapini Or A Crunchy Vegetable Like Green Beans.
Liquor Control Board Of Ontario
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