A TENDER (LOIN) GIFT

Do you want a great hostess gift idea? Or a great no fuss dinner you can pull out on a busy morning to have that night?

This is so easy and makes an unusual hostess gift. Much more useful than a box of chocolates.

Pork Tenderloin En Croute

1 package puff  pastry, thawed
1 pork tenderloin
1/2 onion, chopped
1 1/2 cups mushrooms of any type sliced
2 slices of bacon, chopped
1 teaspoons herbs de Provence
3 tablespoons grainy mustard
1 egg
salt and pepper

1. Put chopped bacon, onions and mushrooms into a frying pan and cook down until soft and browned adding the herbs de Provence in towards the last 5 minutes.
   
2. Place in a colander over a bowl and allow to cool and drain, stirring several times.
3. Trim all fat and silverskin from pork.
4. Roll out half the package of puff pastry on a lightly floured board so that it is about 10-12 inches long and about 7 inches wide. It will be very thin. Place this on a piece of parchment paper.
5. Spread half the mustard down the center of the pastry leaving an inch around the edges clean. Pretend you don’t see that piece that is trying to escape.
   
6. Spread the mushroom mixture on top of the mustard.
7. Tuck the narrow end of the tenderloin under and place this on top of the mushrooms.
8. Spread remaining mustard over top of pork.
9. Roll out second half of puff pastry the same size as the bottom and ease this over your meat.
   
10. Brush the outer edge of the pastry dough with the beaten egg mixed with a teaspoon of water. Fold this up over the top piece pinching and sealing as you go. Fold the corners in a second time and use a floured fork to crimp all the edges.
    
11. Cut two slits in the top and decorate with puff pastry cut outs if you have any extra.
12. Brush the top with egg wash too.
13. Lift onto a piece of tin foil an close slightly and place in the freezer. When frozen you can wrap it down tightly.
14. Decorate foil and add baking instructions.
    (Thaw in fridge. Must be cold when you put it in the oven. Bake 350 degrees for 30 minutes or until golden. Let rest for 10 minutes. Slice and serve)