Pork en Croute
As prepared by Mistress Demitria
Traditionally served at a carving station, the pork en croute has become an evening classic at the Black & White. The citrus notes in the mojo play well with the applesauce, and the hint of garlic keeps the entire dish from straying too far away from its savory roots. A full overnight marinade brings the mojo flavor to the next level.
1 pork tenderloin (approx. 1.5 lbs)
2 cups mojo marinade (premade, usually with the Mexican products at your grocery store, or you can make your own here: https://asassyspoon.com/mojo-marinade/ )
1-1 1/2 cup applesauce
1 sheet frozen puff pastry, thawed
Large Ziploc bag
Measuring cup (wet measure)
Spoon or rubber spatula
Trim excess fat from pork tenderloin and seal in a large Ziploc bag with the mojo marinade. Refrigerate for at least 1 hour, or overnight.
Take the thawed puff pastry sheet and roll it out to cover the entire tenderloin if needed.
Spread the applesauce on the pastry in a nice, thick layer. Use enough to fully cover one side of the pastry, except for one edge that will be used for sealing it later.
Place the marinated tenderloin on the pastry, opposite the bare edge. Roll the tenderloin burrito-style, tucking the sides in and pinching the edges closed.
Wrap the entire thing tightly in plastic wrap, twisting the ends like a candy wrapper. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees F.
Remove the plastic wrap and place the pork roll on a baking sheet covered in parchment paper (or well greased, do NOT use wax paper).
Bake for 30 minutes, or until the pastry is golden brown and the center of the pork reads 145 degrees F on a meat thermometer. The juices from the pork should run clear when punctured.
Remove from oven and let rest for 10-15 minutes before cutting.
If you want to fancy it up
Whisk one egg and brush over the puff pastry before baking, This will give it a glossy crisp shine.
Sear the tenderloin before wrapping it for 5-7 minutes to get a nice crust on the outside. Reduce baking time accordingly.
Serve with a homemade chimichurri: https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
Make your own applesauce! Core, peel, and slice 3 large apples (I like Gala for this recipe), and combine in a pot with 1 cup apple cider and 2 teaspoons cinnamon. Boil covered until the apples are very soft, then uncover and use a stick blender or potato masher to smash it all into a sauce. Let simmer until thickened.