2010 Soccer Card Checklist

PORK TENDERLOIN IN PASTRY and applesauce

I finally got a hole in your computer, since I started my husband took the bridge position and has not released during the short time we've been at home. I hope to catch up with your recipes from tomorrow.

This pork tenderloin in pastry decorating the Christmas table in my house since we got back to Santander. Christmas Eve dinner and Christmas lunch made at home. It is an uncomplicated dish but with a cut and taste worthy of any self-respecting family event. Also like everyone, grandchildren, parents, aunt and grandparents.

Applesauce

Pippin brings a bittersweet yet more power flavor.

is important to choose to wrap the fillet a good smoked bacon and a mustard taste you but not prevail over the rest of the ingredients. For this case uses Dijon mustard or green, this is a slight itching very palatable.

Let me start entering a hunger ....

WANTED:

For 8-9 people

- Two sheets of puff pastry. I bought that of Lidt.

- Two pork tenderloins.

- Twelve slices of smoked bacon.

- Dijon mustard or mustard greens.

- Three medium onions and steak. If we cooked together enough with five.

- Half a glass of good white wine.

- Oil.

- Salt and white pepper.

- The yolk of an egg.

- Six pippin apples.

- A spoonful of sugar.

- A trickle of water.

WE DO:

Chop the onion into thin rings. In a pan put a little oil, onion and spiced sirloin. We lower the heat and cover them to sweat onions and fillets will be done with liquid released.

When the onions begin to soften add half glass of white wine and let the fillets and finish of stewed onions. The steak should be tender but not broken. Let cool.

When onion is cool puff extend the plate and calculate that we need to wrap one of the fillets. With what is left is final embellishment.

In the center of the pastry put the onion from top to bottom. This will be the bed where our steak.

spent the bacon for the pan without browning, simply drop some fat and put it out on the onion. Brush the tenderloin with a very thin layer of mustard and we place it on the bacon.

Carefully funky the bacon on the fillet and close the pastry. We decorate as we like.

Preheat oven to 220 and brush the pastry with egg yolk. We repeat the operation when you're going to put the oven whose temperature will have dropped to 200 º. Leave in oven about twenty minutes, until golden and take it out.

After cooling the sheet can be split.

For pelaremos applesauce and will leave the apples in small pieces. We put in a small saucepan with a little water and a tablespoon of sugar, we cover and let simmer until tender, then as we like it can leave them alone or mash with a fork to make a kind of mash.

serve tenderloin accompanied by the sauce.

You know you eat at my house on Christmas Day, I hope you like this contribution an idea for your holidays.