I bought another pork tenderloin today and thought we’d give the meal from last week another shot. Emeril’s Pork Tenderloin en Croute ended up being quite delicious. It’s not really hard to make, but there are just a bunch of steps and different things to prepare. If you decide to try it, just give yourself some time. It’s really not too bad, though… and well worth it! I really love puff pastry, and pork tenderloin was always one of my favorite meals, so this combines both, along with a lot of other flavors. A few tips:
- Make the Mushroom Duxelle first so it can cool.
- Instead of putting the mustard on the pork and packing the pork in the mushroom mixture, I was lazy and spread mustard on the puff pastry, topped it with the mushrooms, then put the pork on top, spread mustard and mushrooms on top of that. It just seemed a lot easier and still ended up with the same result.
Tonight we’re going to have fajitas, one of our very favorite meals. I am already looking forward to it!