Laura Winters of Haltom City created a recipe to win first place at the State Fair of Texas. This take on pork Wellington gives a nod to the Southwest. Serve with roasted red potatoes and fresh steamed green beans.
- 1 pork tenderloin (about 1 1/4 pounds)
- 1 cup maple syrup
- 1 sheet frozen puff pastry sheets (1/2 of a 17.3-oz package)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil
- 7 ounces brie cheese (sliced)
- 1 cup raspberry sauce (chipotle-, divided)
- 1 large eggs
- 1 teaspoon water
- Place pork tenderloin in a resealable plastic bag; pour maple syrup over pork; refrigerate and marinate for at least 1 hour and up to 12 hours. When ready to prepare, thaw puff pastry for about 45 minutes. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat oil in large skillet over medium heat. Add pork; cook until brown on all sides (about 2 minutes per side). Remove from skillet; cool slightly. Heat oven to 375 degrees F. Open and flatten thawed pastry. Place slices of cheese in the center of the pastry. Place pork on top of cheese. Brush pork with about 1/3 cup chipotle-raspberry sauce.
- Meanwhile, in a small bowl, beat egg and water together to make egg wash; brush all edges of pastry. Fold up edges and pinch together tightly to seal. Place seam-side down on baking sheet that has been coated with cooking spray. Brush pastry with additional egg wash. Bake until pork reaches an internal temperature of 145 degrees F. (about 30-40 minutes) and pastry is light brown. Remove from oven. Let rest for 5 minutes. Slice; drizzle with additional chipotle-raspberry sauce.