Pork Puff Pastry

This dinner recipe features a fresh cut pork tenderloin along with the beautiful combination of puff pastry prosciutto dijon mustard and sautéed mushrooms. Lightly coat each pork chop on both sides with prepared pesto.

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You will enjoy the most flavorful moist and downright delicious dinner that is actually quite easy to prepare.

Pork puff pastry. 1 173-oz package puff pastry defrosted ¾ pound pulled pork ¾ cup BBQ sauce 1¼ cups shredded cheddar cheese 1 egg beaten 1 Tbsp water. Heat your oil in a skillet over medium heat. Place a tablespoon of the roast pork mixture and roll pressing the edges flat to form a pillow.

A pork tenderloin is already a tender and moist cut of meat but when wrapped in prosciutto and puff pastry. Add your diced onions and allow them to cook for about 5 minutes to soften up. Cut each sheet into 9 squares.

Rub it down the the salt. Roll the puff pastry out to a heavy paper thickness and cut into 16 25 by 35 rectangles. Use a fork to press down and close the edges while poking fork holes on the top of each puff to let out steam while baking.

Roll out puff pastry on lightly floured surface. To make Pork Puff Pastry Bites grab a crockpot and place pork roast in it. Region on prepared baking sheet.

Brush each pastry with egg wash. Combine egg and water. Using table knife divide dough into sections large enough to wrap each pork chop.

Add the ground pork season to taste and break it up with a wooden. Cook on high for 5-6 hours. Set up pulled red meat and cheese down center of the pastry squares.

Toss pulled red meat with BBQ sauce. Fold opposite corners of every square over the filling and press edges to seal. Then add the liquid smoke.

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