Ingredients
Directions
Preheat the oven to 400°F while preparing the pork loin. Cut apples, chop onions, mince garlic and set aside.
In 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.
Sauté 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.
Unroll the pastry and roll it out on a lightly floured surface to make a 13″ square. Cut the pastry into two rectangles.
Spread 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.
Place 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.
Bake 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.
