Pepperidge Farm® Stuffed Pork Tenderloins en Croute Recipe -
Pepperidge Farm(R) Stuffed Pork Tenderloins en Croute Recipe

Pepperidge Farm® Stuffed Pork Tenderloins en Croute

Recipe by  

"This beautiful and flavorful pork dish features pork tenderloin topped with a sweet and savory mixture of port-flavored fruit and onions wrapped in golden Pepperidge Farm® Puff Pastry."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    40 mins

    1 hr 40 mins


  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water in a small bowl with a fork.
  2. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Let cool completely.
  3. Coat the pork with the flour.
  4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 2 (14x7-inch) rectangles. Spread half of the onion mixture lengthwise on each rectangle. Top each with a pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling and press the edges together to seal. Place seam-side down on the baking sheet. Tuck the ends the pastry rolls under. Brush the pastry rolls with the egg mixture.
  5. Bake for 30 minutes or until the pastry is golden. Remove the pastry rolls from the baking sheet and let cool for 10 minutes. Slice and serve warm.
Kitchen-Friendly View


  • Serving Suggestion: Serve with sauteed broccoli florets and red pepper strips. For dessert serve sauteed apple slices in butter with cinnamon and almonds. (Optional: add a splash of apple brandy.)

Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2008

This was delicious - and so easy to make. My guests were so impressed by my cooking skills!

Most Helpful Critical Review
Feb 19, 2009

Thought this sounded good, but it tasted strange and was inedible.


7 Ratings

Feb 19, 2013

Fantastic, I suggest seasoning the pork and slicing it in half and stuffing the fruit in the center. Great recipe, looks fancy too!

Mar 10, 2012

This is an awesome and easy recipe and was very delicious. The only change I made was using red wine instead of port as I didn't have any on hand. I also used more wine than the recipe called for (about 3/4 cup) as 1/4 cup hardly seemed enough. My tenderloin was in one piece and fairly thick so I cut lengthwise as I wanted it to be done in 30 minutes when the puff pasty was browned. One other thing to watch--the puff pastry thaws quickly. I left it folded too long and then could not unwrap it. But, putting it back in the freezer for a couple of minutes stiffened it just enough so I could unfold it and roll it. We will be definitely making this again.

Mar 27, 2012

I found this recipe by accident but I saved it because it was both easy to follow and my family loved it. The only variation I made was to add Bernaise sauce upon plating the food. If you are new to puff pastry, I would suggest that when you thaw it out that you unfold it as soon as possible.

Oct 08, 2012

I've done brie at parties, its a hit and the guest love it!


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 203 mg
  • 8%

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

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