Fancy Sammich

Fancy Sammich

13
PAULASMITH 0

"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

3 h 10 m servings 564 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

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 berr...

Most helpful critical review

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 c...

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 berr...

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...

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 ...

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 c...

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 ...

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 me...

My tenderloin was one pound, so adjusted the cooking time. I took the suggestion from one of the reviewers and browned it in a skillet first; then sauteed some onions and apple slices . We lov...

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 ...

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 ...