Fancy Sammich Recipe - Allrecipes.com
Fancy Sammich Recipe
  • READY IN 3+ hrs

Fancy Sammich

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    3 hrs 10 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2003

This is great when you have company coming over. I use cookie cutters to cut out addition pieces of Puff pastry to place on top of my loaf. I have used holly leaves and made balls for the berries. The presentation is fabulous. Every one thinks your a gourmet chef.

 
Most Helpful Critical Review
Jun 10, 2006

I was really looking forward to this one. The ONLY thing I did to change the recipe was to add the juice of only half the lemon in fear it would be to overpowering. But still, my puff pastry came out soggy on the bottom and I don't know how I could have prevented that. Also, I make pork tenderloin all the time and my husband has always LOVED it, but he wasn't crazy about this one and neither was I. Great idea for a recipe, and it LOOKS fabulous when finished baking(I took and submitted pics), but I don't know if I would make this again.

 

18 Ratings

Oct 08, 2003

I was looking for something different to make with a pork tenderloin and this really fit the bill! Absolutely awesome, and delicious! My kids and my husband loved it. I will definately add to my recipe box and make again.

 
Sep 28, 2003

I made this for a Valentine's Dinner - and it was wonderful! I saved the marinade and drippings as suggested for gravy. I added a bit of a packet of pork gravy starter and some water - and it was great served over the pork. (It was too salty to be served over potatoes though). I will definitely make this again!

 
Feb 16, 2008

This was a fantastic recipe! We served it to company and got rave reviews. I didn't have very much in the way of "drippings" so my gravy was a little tangy (I added a beef bullion cube so it had some meat flavor). I'm wondering if other cooks had trouble with the pastry sliding off the meat, or if that's normal.

 
Aug 11, 2003

Excellent recipe. I would emphasize wrapping meat in pastry asap, and returning to oven to finish. Very easy process. Rather than a gravy, per se, I would prefer to call it a sauce for the meat (not suitable for other foods on the plate). A bit tart,it was more palatable by adding ordinary catsup, some veg. broth, to the quantity I wanted. I thickened it with 1 tsp cornstarch/1 tbsp water - was great, got raves. Will definitely serve again.

 
Apr 25, 2011

I love this recipe! It's delicious. I did change a few things. Instead of cooking the tenderloin in the oven first, I browned it in a skillet for about 5-8 minutes. I also sauteed mushrooms and onion, then placed that on the puff pastry. Then I placed the tenderloin on the 'dressing', rolled up the pastry, and cooked in the oven for about 30-40 minutes. I really like the addition of the mushrooms and onion!!

 
Aug 20, 2003

This was rather tasty -- my husband really liked it. I used boneless pork chops rather than a tenderloin, and I should ahve stuck with the recipe on that one -- the pork was a bit dry, but that was my fault. i have never used pastry dough before, but we liked the results a lot! Next time, I'll use tenderloin for sure .

 

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Nutrition

  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 654 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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