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1
For the tenderloin and pastry:
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2
Line a large baking sheet with aluminum foil and grease the center with 1/2 tablespoon of the butter.
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3
Set aside.
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4
Season the pork tenderloins on all sides with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
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5
Heat the vegetable oil in a large skillet over medium-high heat.
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6
Add the tenderloins; reduce the heat to medium, and brown evenly on all sides.
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7
Cook, turning frequently, until the meat reaches an internal temperature of 110 degrees F, 10 to 12 minutes.
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8
Remove the tenderloins from the skillet and allow to cool for 30 minutes.
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9
In a clean, large skillet, heat the remaining butter over medium heat.
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10
Add the onions, celery, green bell peppers, and green onions.
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11
Saute until vegetables are tender and any released juices have evaporated, 6 to 8 minutes, stirring frequently.
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12
Add the thyme, Essence, 1/4 teaspoon pepper, a pinch of salt, and a pinch of cayenne, and cook for 1 additional minute.
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13
Remove the vegetables from the skillet and place in a bowl.
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14
Stir in the parsley and allow mixture to cool for about 10 minutes.
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15
Set aside 1/2 cup of the vegetable mixture for the sauce.
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16
Divide the remaining vegetable mixture into 2 equal portions.
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17
On a lightly floured work surface, lightly roll 1 sheet of the puff pastry to a 12 by 13-inch rectangle.
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18
Sprinkle 2 tablespoons of the bread crumbs evenly over the puff pastry, leaving a 1-inch border around the edges.
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19
Spread 1/4 cup of the grated cheese over the breadcrumbs.
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20
Pat the seared tenderloins dry.
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21
Spread 1 half of the vegetable mixture onto half of the puff pastry, over the breadcrumbs and cheese.
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22
Place 1 tenderloin over the vegetables, so that it is parallel to the shorter side of the pastry.
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23
Whisk together the egg and 1 tablespoon of water.
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24
Brush the egg wash around the 1-inch border of the pastry.
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25
Gently lift the pastry around the tenderloin, and continue rolling the tenderloin in the pastry, jellyroll style.
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26
Use the egg wash to seal the edges of the pastry.
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27
Cut away any excess pastry and seal the edges closed by pinching them together, and folding them under the tenderloin.
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28
Place the tenderloin, seam-side down, on the prepared baking sheet and repeat the process with the remaining vegetables, pastry, bread crumbs, cheese, and tenderloin.
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29
Make a decorative cross-hatch pattern across the tops of the pastries, being careful not to cut through the pastry.
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30
Brush the tops and sides of the pastries evenly with the remaining egg wash. Refrigerate the tenderloins in pastry for 30 minutes.
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31
Preheat the oven to 400 degrees F.
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32
For the Creole mustard cream sauce: Heat the reserved 1/2 cup of vegetables in a medium saucepan over medium-high heat.
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33
Add the flour and cook, stirring, for 2 minutes.
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34
Stir in the mustard and continue to cook for 1 more minute.
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35
Slowly whisk in the chicken broth and heavy cream.
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36
Bring mixture to a simmer and cook, over medium-low heat until sauce is reduced to about 1 1/2 cups, about 20 minutes.
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37
Season sauce with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
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38
Set sauce aside and serve warm or at room temperature.
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39
Place the tenderloins in the preheated oven and bake for 20 to 22 minutes, or until golden brown and an instant-read thermometer inserted in the center registers 150 degrees F. Remove from the oven and let rest for 10 minutes before serving.
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40
Serve sliced, with the Creole Mustard Cream Sauce.
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41
2 1/2 tablespoons paprika
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42
2 tablespoons salt
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43
2 tablespoons garlic powder
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44
1 tablespoon black pepper
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45
1 tablespoon onion powder
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46
1 tablespoon cayenne pepper
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47
1 tablespoon dried oregano
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48
1 tablespoon dried thyme
