Having a dinner party or looking for a special holiday recipe? This flavorful pork dish features pork tenderloin topped with a sweet and savory mixture of port-flavored fruit and onions all wrapped in golden puff pastry...it not only tastes great, but it makes a beautiful presentation too.

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 egg
• 1 tbsp. water
• 1 tbsp. vegetable oil
• 1 large onion , chopped (about 1 cup)
• 1 bag (7 ounces) dried mixed fruit , coarsely chopped (about 1 1/2 cups)
• 1/4 cup port wine
• 2 (1 pound each) pork tenderloins
• 1/3 cup all-purpose flour

Directions

• Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Remove the skillet from the heat. Let cool to room temperature.
• Coat the pork with the flour.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 2 (14 x 7-inch) rectangles. Spread half the onion mixture lengthwise down the center of each rectangle. Top each with 1 pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the pork and press to seal. Place the wrapped pork seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
• Bake for 30 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
• Serving Suggestion: Serve with sauteed broccoli florets and red pepper strips. For dessert serve apple slices sauteed in butter with cinnamon and almonds. (Optional: add a splash of apple brandy.)