Name: Pastry Wrapped Pork Loin with Apples & Gorgonzola
Prep time: 10 min
Cook time: 50 min
Yield: 6
Ingredients: 2 (1) Pound Farmer John Roasted Garlic & Herb Pork Loins; 1 Stick Unsalted Butter; 3 Fuji Apples, Chopped; 1 Onion, Diced Small; 6 Cloves Garlic, Minced; 1 Tsp. Kosher Salt; 1 Tsp. Black Pepper, Ground; 1/2 Cup White Wine; 1 Sprig Rosemary, Finely Chopped; 8 Ounces Gorgonzola Cheese, Crumbled; 2 Ready To Bake Puff Pastry Sheets; 1 Egg

Dinner

Pastry Wrapped Pork Loin with Apples & Gorgonzola

Total Time1 hr 0 mins

Skill LevelBeginner

Servings6

Total Time1 hr 0 mins

Skill LevelBeginner

Servings6

Key IngredientRoasted Garlic & Herb Loin Filet

About

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Roasted Garlic & Herb Loin Filet

2 (1) Pound Farmer John Roasted Garlic & Herb Pork Loins

1 Stick Unsalted Butter

3 Fuji Apples, Chopped

1 Onion, Diced Small

6 Cloves Garlic, Minced

1 Tsp. Kosher Salt

1 Tsp. Black Pepper, Ground

1/2 Cup White Wine

1 Sprig Rosemary, Finely Chopped

8 Ounces Gorgonzola Cheese, Crumbled

2 Ready To Bake Puff Pastry Sheets

1 Egg

Key IngredientRoasted Garlic & Herb Loin Filet

Directions

1Preheat the oven to 400°F while preparing the pork loin. Cut apples, chop onions, mince garlic and set aside.

2In a medium skillet, melt the butter over medium heat. Add the pork tenderloins to the skillet; cook until the pork is browned on all sides, turning frequently, about 10 minutes total. Remove the pork to a plate and let cool while you prepare the rest of the filling.

3Sauté the onion and garlic in the drippings remaining in the skillet; cook and stir for 4 to 5 minutes or until the onions is translucent. Add apples, salt, and pepper; cook and stir until the ingredients are tender. Then add the rosemary and white wine; cook and stir until the liquid evaporates. Set this mixture aside to cool for about 10 minutes.

4Unroll the pastry and roll it out on a lightly floured surface to make a 13″ square. Cut the pastry into two rectangles.

5Spread half of the onion mixture and half of the gorgonzola cheese down the center of each pastry rectangle and top with the tenderloins. Brush the edges of the pastry with the egg and bring together; press to seal.

6Place a silicone mat or parchment paper on the bottom of the sheet pan. Place the bundles seam side down. Brush the pastry with the remaining egg. Cut slits in the pastry, for a nice presentation.

7Bake the pork loin for 25 to 30 minutes or until the pastry is golden brown and a meat thermometer inserted into the pork right through the pastry reads 145°F. Let stand for 10 to 15 minutes, then slice and serve.

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