Pork en Croute

Ingredients

• 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

Materials

• Large Ziploc bag

• Measuring cup (wet measure)

• Rolling pin

• Spoon or rubber spatula

• Plastic Wrap

• Baking Sheet

• Parchment Paper

Directions

1. 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.

2. Take the thawed puff pastry sheet and roll it out to cover the entire tenderloin if needed.

3. 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.

4. 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.

5. Wrap the entire thing tightly in plastic wrap, twisting the ends like a candy wrapper. Refrigerate for 30 minutes.

6. Preheat the oven to 400 degrees F.

7. 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).

8. 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.

9. Remove from oven and let rest for 10-15 minutes before cutting.