Fancy Sammich Recipe
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Fancy Sammich

By: PAULASMITH  
"Marinated pork tenderloin rolled in puff pastry dough. This tastes great, and your friends and family will think you slaved for hours making it."

Rating: This weblink has been rated 16 times with an average star rating of 4.1 Read Reviews (11)

Rate/Review | 395 people have saved this

What to Drink?

Wine Riesling
Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
3 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds pork tenderloin
  • 1/8 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 lemon, juiced
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed

Directions

  1. In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
  2. Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
  3. Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
  4. Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
  5. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 580 | Total Fat: 35.2g | Cholesterol: 53mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by BuckeyeBrown 
I was looking for something different to make with a pork tenderloin and this really fit the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2003 by CPLAUTHERS 
This is great when you have company coming over. I use cookie cutters to cut out addition... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2003 by FOCUSED ON FOOD 
I made this for a Valentine's Dinner - and it was wonderful! I saved the marinade and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2006 by NMR 
I was really looking forward to this one. The ONLY thing I did to change the recipe was to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2003 by COOKINKIWI 
Excellent recipe. I would emphasize wrapping meat in pastry asap, and returning to oven to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by Purple Tangerine 
This was a fantastic recipe! We served it to company and got rave reviews. I didn't have... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2005 by SARAH 
This was not good at all! The juices from the pork made the pastry soggy. Too much lemon... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by LIGHTLILAC220 
Way too salty for me... the pork came out nice and tender though.. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2003 by foodie 
This recipe was wonderful! I used a Asian sauce on the pork first then put the bread crumbs... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2003 by Chef Brown 
My kids loved it! The tenderlion melt in your mouth. MORE

 
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