Recipe
Ingredients
-
1 1/4 pound boneless pork tenderloin
-
1/7 teaspoon ground black pepper
-
1 tablespoon vegetable oil
-
1 egg
-
1 tablespoon water
-
1 package (10 ounces) frozen spinach, thawed and well drained
-
1/2 cup grated provolone cheese
-
2 tablespoons all-purpose flour
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
2 tablespoons Dijon-style mustard
Directions
Season the pork with the black pepper. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on all sides.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the spinach and cheese in a medium bowl.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square.
Brush the pastry with the mustard. Spread the spinach mixture on the pastry to within 1 inch of the edge. Place the pork on the bottom third of the pastry. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Caramel Banana Tarts
-
Reuben Puff Empanadas
-
Thai Shrimp Spirals
-
Spinach-Cheese Swirls
-
Olive Crisps
-
Grilled Fajita-Style Pizzas
-
Gorgonzola & Walnut Napoleon Bites
-
Heavenly Cannoli Tartlets
-
Roasted Vegetable Pesto Tart
-
Blackberry & Fresh Mint Stars
-
Southwestern Strudel
-
Carole’s Crab Rangoon Shells
-
Sun-Dried Tomato Quiche Cups
-
Apple Pecan Pastries
-
New England Seafood Salad Shells
-
Spicy Black Bean Empanadas
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?