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Ingredients

Filling:

Pork:

Egg Wash:

Directions

  • Heat oven to 425 degrees F.

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Filling:

  • Heat oil in medium-size skillet over medium heat. Add onion and garlic; cook 10 minutes, until softened. Add spinach, salt and pepper; cook until spinach is wilted and liquid evaporates, 3 to 5 minutes. Remove from heat. Add mustard.

Pork:

  • Mix rosemary, salt and pepper in small bowl. Rub over pork.

  • Open pastry sheet on lightly floured work surface. Roll out to at least 12 inches in length. Spoon onion-spinach mixture into 3-inch-wide mound down center. Place pork on top of spinach mixture, folding over tail end if necessary. Wrap pastry over tenderloin to cover, tucking ends under. Make 3 slashes in top of pastry. Brush pastry with egg wash. Transfer to ungreased rimmed baking sheet.

  • Roast in 425 degree F oven for 35 to 40 minutes or until instant-read thermometer inserted into tenderloin registers 140 degrees F and pastry is golden brown. If pastry begins to get too brown, cover loosely with aluminum foil. Using 2 large spatulas, transfer roast to a wire rack placed over a dish. Let stand 10 minutes. Makes 6 servings.

Nutrition Facts

369 calories; 22 g total fat; 80 mg cholesterol; 579 mg sodium. 21 g carbohydrates; 21 g protein;

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