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Pepperidge Farm® Stuffed Pork Tenderloins en Croute

Pepperidge Farm® Stuffed Pork Tenderloins en Croute

"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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1 h 40 m servings 343 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.)

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Read all reviews 6
  1. 8 Ratings

Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive

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

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

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

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 ...

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 ...

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

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